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French Apple Cake


3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large apples (I used

Honeycrisp but you can use

any variety), peeled, cored,

and diced in 2-inch pieces.

2 large eggs

3/4 cup granulated sugar

3 tablespoons dark rum

1/2 teaspoon vanilla extract

8 tablespoons of margarine,

melted, and cooled to room


Confectioner’s sugar, for

garnishing (optional)



What’s Rosh Hashanah without a

delicious apple cake served for dessert.

Try this version for a light and yummy

apple cake – you’ll keep going back to

it year after year. Preheat oven to 350

degrees. Spray an 8-inch round cake

pan with baking Pam. In a small bowl,

combine flour, baking powder, and

salt. In a larger mixing bowl whip

eggs until they are light and frothy.

Add sugar and mix until just

combined. Add rum and vanilla, and

mix until everything is incorporated

and sugar is mostly dissolved. Next pour in about half the flour mixture. Mix until just

incorporated. Add half the melted margarine and mix. Repeat with remaining

margarine and flour. Finally, add apple chunks and fold in gently with a spoon or

spatula. Bake for about 55-65 minutes or until toothpick inserted into center comes

out clean, or with just a few moist crumbs. Let cool, in the pan, on a baking rack.

Once cooled, slide a knife around the edges of the cake and invert to remove

completely from the pan. Invert again so the cake is top-side up, and dust with

confectioner’s sugar before serving. Enjoy.