Wishing L'shanah tovah and a Happy New Year to all those who are celebrating Rosh Hashanah! I made these Brown Sugar Apple Cakes so we may have a sweet new year. The cake was really good, and the brown sugar gives great depth in flavors. I love this cake for dessert or breakfast too. The streusel topping is optional and I only did about half the amount, but feel free to completely cover the cake if you want. I got several honey crisp apples are the local farmers market near my office, which I used in the Brown Sugar Apple Cakes. Apples to me are a sign of fall and also Pumpkin Spice Lattes (PSL) are back! (Yup, I am definitely going to get a PSL tomorrow.) I can't believe it is already September! The weather is already getting cooler this week, but my favorite season is fall and I am loving it. Enjoy!
Note: Sorry this cake is not dairy free, so it won't be kosher.
Brown Sugar Apple
Cake
Ingredients for Cake
2 egg
1 cup brown
sugar
2 cups flour
2 cups flour
1 ½ teaspoon
baking soda
½ teaspoon
salt
½ cup milk
6 tablespoons butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
½ cup milk
6 tablespoons butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 teaspoon
allspice
2 large apples, cored and sliced
2 large apples, cored and sliced
Optional: Ingredients for Streusel Topping
1 tablespoon
brown sugar
2 tablespoons sugar
4 tablespoons butter, softened
1 teaspoon cinnamon
2 tablespoons sugar
4 tablespoons butter, softened
1 teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Grease 2 round 8” or 9” cake pans.
In a stand mixer, beat eggs and brown sugar.
Add in flour, baking soda, and salt.
Add in milk, melted butter, cinnamon, vanilla and allspice.
Continue to mix into a batter.
Pour batter into prepared pans. Arrange apples on top of the batter.
Optional: In a
small bowl, combine sugars, butter and cinnamon. Sprinkle streusel topping over apples.
Bake for 25 minutes.
Allow to cool before cutting.
Makes 2 cakes. Store
covered at room temperature or in the fridge.
