Wednesday, September 4, 2013

Brown Sugar Apple Cake


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
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup milk
6 tablespoons butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 teaspoon allspice
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


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.