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On the day that I wrote this recipe, it was 96°. But the Cookie Lady is ever an optimist, and I was anticipating the first days of fall, and that when our esteemed web people sent this missive out to all of you, fresh delicious cool weather apples would fill the produce counters of markets all over the country.

Our fearless leader and I wish everyone a happy, healthy Jewish New Year (5768).

This apple cake is a little different from typical Jewish apple cakes. Please read the entire recipe before you start.

Spray a 10-inch round pan that goes on top of the stove and in the oven with vegetable spray. Then combine

• 1 c. cake flour
• ¼ tsp. cinnamon
• 1½ tsp. baking powder

Sift onto waxed paper and set aside.

Prepare the topping

Combine

• ½ c. white sugar
• 2 Tbsp. water

Melt sugar over high heat in prepared 10-inch pan. Cook until the sugar is caramel colored. Remove from heat and add:

• 4 Tbsp. unsalted butter
• ½ c. dark or light brown sugar, packed

Cook over medium heat to melt the butter and cook the sugar, 2 to 3 minutes. While the sugar cooks, peel core and slice

• two large apples (Golden Delicious, Honey Crisp, Fuji, etc.) in ¼" to 1/8" slices
• ½ c. walnuts or pecans, chopped, optional

Sprinkle the nuts over the caramel. Arrange the apple slices in the pan in concentric circles. Do it neatly. This will be the top of your cake. Keep the pan over the burner set to the lowest setting stove to get the apples warmed and to begin cooking down the liquid in the pan.

Prepare the cake batter

Preheat the oven to 350°. Combine the following:

• ½ c. (1 stick) unsalted butter, room temperature
• ½ white sugar
• ¼ c. light brown sugar
• ½ tsp. salt

Beat until fluffy, 5 minutes at medium speed. Then add one at a time

• 2 large eggs, room temperature
• 1 tsp. vanilla extract
• ½ tsp. almond extract

Then add alternately, one-third at time:

• The flour mixture
• 5 Tbsp. plain applesauce

Mix about 2 minutes; scrape the sides and bottom of the bowl to be sure everything is well combined.

Pour carefully over the warmed apples and caramel, spread evenly. Bake in preheated 350° oven for about 45 minutes until the cake is golden brown and a cake tester comes out clean and dry. Let the cake rest on a cooling rack for about 5 minutes to allow the liquid to stop bubbling. Do not leave it longer because the caramel and apples will stick if the cake is left to cool for too long.

Place serving dish over the pan and quickly invert. Replace any nuts and apples that might stick to the pan. Serve warm, cold or room temperature.

Serves: 12 or more, depending on the size of the appetites being served.

Notes:

1. The nuts are an optional add-in that you can eliminate for greater braces-friendliness.
2. I used cake flour to make this recipe, however, all-purpose flour will also work.
3. I use a 10" round Calphalon brand "Everyday" nonstick pan. You could also use a Le Creuset pan or other similar pan. You can use a nonstick pan or use a lot of nonstick vegetable spray on a regular pan or both. I use a lot of vegetable spray. Do not use a Pyrex glass dish, it is not designated for stovetop use.
4. Don't be daunted by the length of the recipe, this is a really easy cake, made with ordinary pantry ingredients.
5. If you do not have almond extract, just use good vanilla extract, but Not Vanilla Flavoring.
6. Kosher cooks may substitute Pareve unsalted margarine for the butter in this recipe.
7. You can substitute 3/4 c. butterscotch ice cream topping for your own caramel, just spray the pan very well and heat the topping with 2 Tbsp. butter and go on as in the rest of the recipe.
8. If you like this cake, please be sure to thank Kris and Dr. M. They "suffered" through several early versions of this recipe!

A Cookie Lady Recipe