Rosh hashanah apple cake
Cakes
Uzbek cuisine
2018 update: TL;DR - YOU CAN'T MESS THIS UP! <br /> <br />1) Based on questions and comments, you can skip the step of sautéing apples and instead macerate just 3 very thinly sliced apples (16-20 slices per apple) for a half-hour in 1-2 T sugar and a splash of lemon juice to soften them - the apples will bake up just fine, but the top doesn't look as nice in my opinion. I've added a new photo baked this way (on the copper background.) A non-baker friend wrote: <br />"No precooking of the apples, only own olive oil, don’t even own a baking pan of the right size and it STILL came out great. Also already 1/2 gone gotta go make another one." <br /> <br />2) In addition, I made it with Cup4Cup GF flour and it worked like a dream. <br /> <br />3) This cake freezes well. First wrap tightly in plastic, then in heavy duty aluminum foil. If you want to reheat - make sure to remove the plastic from underneath the foil. Yes, you could just wrap in foil, but it doesn't stay as fresh. <br /> <br />4) See comments for lots of flavor variations. <br /> <br />*** <br />While preparing four holiday meals for friends and family over the span of the two days of Rosh Hashana (Jewish New Year) last week, I was reminded that there is a beauty in keeping things simple, both in the kitchen and out. So I was overjoyed to discover a cake that nearly bakes itself. I adapted a recipe touted as "The Easiest Cake Ever" -- meant for ripe pears or stone fruits dripping with juice -- to a slightly more traditional apple cake. Given that apples are not particularly juicy, I decided to first saute them in some margarine and sugar, giving them a slight caramelization as I would for a tarte tatin. I had leftover apples and the cake smelled so good in the oven that I whipped up a second batch of batter in about 5 minutes and popped the second cake in the oven while the first was cooling. [NOTE: the batter is adapted from www.notderbypie.com, which is related to the Marion Burros cult plum cake.]
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