It is a rainy fall Saturday morning…  the leaves are really coming down now. What a perfect day to bake something warm and cozy.Something that will go nicely with a hot cup of coffee. You can just imagine it now, right?

DSC_0015

I’m always thinking about pumpkin and apple recipes at this time of year. Since I’ve already made a batch of  Grandma’s Pumpkin cookies for my niece’s baby shower, and pumpkin breads for our church. It was now time to make something with apples. I was thinking about apple pie because it is getting very close to that time of year… you know… turkey, mashed potatoes, cranberry sauce, and PIES!! However, my memory took me back to a cake my husband brought home for us after a client meeting at a local diner. The client insisted he take one home and try it. Well, let me tell you it was one of the most delicious cakes I ever ate! Incredibly moist and flavorful and soft apples coated with cinnamon. It was like an apple pie in a cake =DELICIOUS!!! It was called a Jewish Apple Cake – have you ever heard of it?? I had read about a diner that was known for their Jewish Apple Cake but never saw one for sale anywhere. I found a recipe and wanted to give it a try. Please try this recipe! You will NOT be disappointed! Neither will those you share it with. It is guaranteed to please!

This recipe prompted me to dig out my old gadget friend the “apple, peeler, corer” device. You don’t need this gadget to make the recipe – the old fashioned way of peeling, coring, and slicing with a paring knife does the trick too! But I thought it would be fun to play with it. When my boys were little, they used to love the “apple spaghetti” it made. I miss those days!

DSC_0001

It slices them so evenly and thin. I used MacIntosh apples for this recipe. They have a good flavor and are softer than some of the other kinds of apples.

DSC_0009

DSC_0012

DSC_0021-001 DSC_0034-001

Usually when I’m baking or cooking, I love to listen to music. It just lifts my mood! My favorite genre of music is contemporary christian. MercyMe is one of my favorite groups! One particular song is sticking in my head right now. The song is “I am” by MercyMe. One of the verses is “Alleluia He lives in me”! It makes me feel so praiseworthy! He does live in me, because He created me!

“In Him we live and move and have our being” Acts 17:28

This verse is a key reference in the book Sudden Glory by Sharon Jaynes. It is written to remind us how to recognize God’s presence throughout our busy days. I tend to recognize God in the music I listen to everytime I’m in the car, sometimes at work, and when I’m at home. The lyrics constantly remind me of Him. God’s presence surrounds us – whether it is through prayer, or music, or what we read, what we see, what we hear, and certainly through what we taste!! God is with us and lives in us!

God’s glory is ready to be revealed to you today. Are you recognizing it?

DSC_0069

Enjoy the recipe!

Peace and Blessings to you all!

~Lori

Jewish Apple Cake

6 cups peeled thinly sliced cored and peeled apples (about 3 large apples or 6 small apples)

1 cup sugar

4 teaspoons cinnamon

3 cups flour, sifted

1 tablespoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/2 cups sugar

1/2 cup light brown sugar

1 cup oil

1/2 cup orange juice

2 1/2 teaspoons vanilla

1 cup chopped walnuts  or pecans (optional) I didn’t use in this recipe.

Directions 

Preheat oven to 350. Grease and flour a tube or bundt pan.

Mix apple slices with cinnamon and 1 cup sugar, set aside

Beat eggs with 1 1/2 cups sugar and light brown sugar. Alternately add the dry ingredients and the oil to the wet ingredients, then add the orange juice and lastly the vanilla. Beat for 1 minute.

Pour 1/3rd of the batter into a greased and floured tube pan. Layer 1/3 of the apple slices (and nuts) over the batter. Repeat with another layer of batter, apple, (and nuts). Then a final layer of batter, apples, (and nuts). Drizzle the cake with the remaining cinnamon-sugar syrup.

Bake for 1 1/4 hours or until tester comes clean. (check at least 10-15 minutes sooner for varying oven temperatures and baking pans).

Cool cake in pan for 30 minutes. Invert pan onto cooling rack to remove and cool completely.

Enjoy!

Advertisements