Author: adapted from Quiches, Kugels, and Couscous, by Joan Nathan
Cuisine: French/Polish/Jewish
Serves: 8 to 10 servings
A thick batter and a combination of sweet and tart apples makes this very earthy cake perfect for any holiday table. I used a Bundt pan but a rectangular baking pan will do.
Ingredients
cooking spray
1 cup vegetable oil
5 apples (I used 3 Fuji and 2 Granny Smith), peeled, cored, and diced (I used a food processor but you can just cut them into ½-inch chunks)
Grated zest and juice of 1 lemon
⅓ cup walnuts, roughly chopped
1½ teaspoons cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 tablespoons chopped almonds
1¼ cups, plus 2 tablespoons sugar
4 large eggs
¼ teaspoon almond extract
1 teaspoon powdered sugar
Instructions
Preheat oven to 350 degrees, and grease a Bundt pan or a 9 x 130inch baking pan.
Toss the apples into a large bowl with the zest and juice of the lemon, the walnuts, and the cinnamon and set aside.
Pulse together the flour, baking powder, salt, almonds, and 1¼ cups of the sugar in the bowl of a food processor fitted with a steel blade.
With the food processor running, add the eggs, oil, and almond extract, processing until just mixed.
Spoon ⅓ of the batter over the bottom of the pan. Scatter the apples on top and cover them with the remaining batter.
Sprinkle the top with the remaining 2 tablespoons sugar.
Bake for 1 hour or until a knife inserted into the middle comes out clean.
Cool in the pan for 10 minutes then, if you're using a Bundt pan, invert onto a platter.
When completely cooled, sprinkle with powdered sugar.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/12/07/celebrate-the-feast-of-lights/