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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Apple Crown Cake (yes, the one!)

(For those who missed this, I'm bringing it back to the home page for Rosh Hashana ~ also, this photo was just sent by Marc Jacobson who has to make more for Rosh Hashana as they ate this one!)

This Apple Crown Cake recipe has been used to make thousands of cakes, especially at Rosh Hashana. I wish I could claim to be the creator of such a popular item, but I am not. The recipe comes from Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky, available for purchase in our cookbook library. The apple crown cake is featured beautifully on the cover of the book. My photo is of slices ready for packaging in 'boxed dinners' for the hotel. The cake is light and moist, the apples are fresh sweetened with honey and cinnamon.

I can think of many people who ritually purchased the Apple Crown Cake. I can only think of one who, right after we closed the bakery, had her order rescinded! Three years later and I recently learn of this incident. Dorothy, I will never look at another one of these cakes without thinking of you and your broken foot.....and no apple cake! A thousand apologies and thanks for being my accountant just the same. And, I have to add, the most competent and awesome accountant ~ oh, and your husband is a happenin' number cruncher, too! 



Kosher Status: Parve
Number of servings: 1 x 10", or 2 x 7" tube pans
Main Ingredient(s): Apples
Preparation Time: 00:30
Cooking Time: 00:50
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


Ingredients:


  • 2 1/2 pounds Granny Smith Apples or other tart baking apples
  • 1/3 cup honey
  • 1 tablespoon cinnamon

Cake:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 1/3 cup orange juice
  • 1 tablespoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt

Glaze:

  • 3 - 4 tablespoons apricot jam, heated in the microwave



Steps:

Preheat oven to 325', with rack centered in the oven.

Peel and core the apples. Split the rings in 1/2. Using an apple peeler produces the most even results. See 'Kitchen Gadgets' to view.

Gently toss the peeled apples with the cinnamon and honey. Count out 14 1/2 rings and set aside. They'll be used on the top. Crunch the rest of the apples into a little bit smaller pieces. Set aside.

Assemble the remaining ingredients.

Put all the cake ingredients (not the apples) into the mixing bowl. Beat on low to blend. Turn the mixer to high and beat for 2 minutes. This is very important. We need to incorporate air into the mixture so the cake is nice and tall after it bakes.

If using a 10" tube pan, this recipe will make 1 cake. If using 7" tube pans, it will make 2. It will also make a 9" x 13". Spray the bottom of the cake pan with non-stick spray.

For a 10" tube pan:

Put 1/3 of the batter into the bottom of the pan.

Sprinkle 1/2 the apples on top of the cake batter. Make sure they lay flat and don't stand up against the side of the pan.

Add another layer of the batter. Follow with the rest of the apples (but not the ones for the top). Add the remaining batter. Smear it over the apples as it is sort of stiff. You can also moisten your fingers in the liquid from the apples and then move the batter with your finger tips. It helps with the sticking.

Arrange the remaining apples around the top of the cake. Drizzle any honey/cinnamon that may be left over the top of the cake. Bake a 10' for an hour or so. The cake is done when it springs back all the way after being pressed with a finger on top.

When the cake is baked, remove from the oven and let sit about 1/2 hour on a wire rack, still in the pan. Cut around the outside of the cake with a long, thin knife to loosen. When you cut, press the metal of the knife to the metal of the pan. That way, you won't cut chunks out of the cake. Remove the outer pan, leaving the cake to cool longer attached to the center pan piece. Once cooled, use the knife to cut the bottom of the cake from the pan, again, knife against the metal, not the cake.

Invert and gently slide the cake off the center of the pan. Set onto cake plate.

Heat the apricot jam in the microwave, thin with a little hot water if it is too thick. Brush over top of cake to glaze. Allow cake to cool before cutting.



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Comments:

trea: So good! Made this for erev Yom Kippur in a bunt pan. Worked perfectly. Made it the day before and it stayed moist and fresh, even for the break fast. Thanks!
Andrea: This cake looked so good I had to try it and I'm glad I did! I have a question about the timing, though. The recipe calls for baking at 325 for 50 minutes or about an hour, the video said about an hour and 15 minutes. Well in my case I baked it for an hour and 20 minutes at 325 and then another 10 minutes at 350 before it was done. Is there an error in the temperature--should it be 350? The cake was great, and the texture was wonderful--it was like a bread pudding. All my guests raved about it, so it was great, but I'd appreciate some clarification as to timing/temperature! Thanks!


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