Rosh Hashanah Recipes
|Caramel Apple Cake|
This beautiful, moist cake is stunning. With its apple slices peeking out and its wonderful caramel glaze, serve this one at High Holiday season; it will surely earn you high praise.
Preheat oven to 350°F. Using nonstick cooking spray, grease the bottom and sides of a 9 x 13-inch glass or metal baking pan. Cut a piece of parchment paper to fit the bottom of the pan. Spray the parchment. Cut the Granny Smith apples through the belly into a total of 12 (1⁄2-inch thick) slices; you should see the star in the center of most of the apple slices. Pick out seeds if desired. Place into the pan in rows of 3, overlapping slightly if needed. Set aside.
Prepare the caramel syrup: In a medium pot, heat the 4 tablespoons butter, brown sugar, cinnamon, and corn syrup over low heat, stirring until the sugar is dissolved and the butter is melted. Remove from heat. Pour 1⁄2 cup of the syrup over the apples in the prepared baking pan. Reserve the rest in the pot.
In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
Allow the cake to stand for 5 minutes or until the pan is cool enough to touch. Run a knife around the edge of the pan to loosen the cake. Turn the cake out onto a very large platter. Remove and discard the parchment paper.
Recipe: kosher, parve or dairy, dessert