Kelly’s Kitchen Corner

My favorite season is autumn. As I appreciate warm days and crisp cool nights, I look forward to the High Holy Days, which represent rejuvenation, reflection, and resolution. Rosh Hashanah is a time for family, good food, and conversation. My first vision of Rosh Hashanah is of my mother-in-law, Marcia Schuster (cooking for days!), preparing her children’s favorite dishes, from kugel to tzimmes. When I joined the family, the food was foreign to me. Over the years, I now look forward to the traditions (including the food). Apples and honey are a staple representation of the holiday; I am sharing a dessert that incorporates my love of caramel apples and the essence of the holiday. I wish you all Shana Tova!

-Kelly Schuster

 

Gooey Caramel Apple Cake

1-3/4C flour 1T baking powder 1/2t salt

1C light brown sugar (firmly packed) 1/2C vegetable oil 2t ground cinnamon

1T pure vanilla extract 2 large eggs ¼ C milk or pareve creamer

2 medium tart apples, peeled, cored, chopped

Caramel topping

1/2C light brown sugar        1/4C butter or pareve margarine

1/4C heavy creamer or pareve creamer        1t vanilla extract

 

Directions:

• Preheat the oven to 350F degrees.  
• Grease and flour a 9” square baking pan
• Ina separate bowl, combine the flour, baking powder and salt. Stir and set aside
• In a mixing bowl with electric mixer, beat the 1C brown sugar, vegetable oil, cinnamon, and 1T vanilla.  Add eggs, one at a time, beating smooth after each is added.  
• Add the milk and beat until smooth.
• Add the dry ingredients to the batter, stir until blended.
• Add the chopped apples.
• Pour the batter into the prepared pan.
• Bake until firm and springs back when touched lightly in the center, approximately 30-40 minutes.
• While baking, prepare the caramel topping:
  • In a heavy saucepan, medium heat, combine the 1/2C brown sugar, 1/4C butter and heavy cream.  Bring to a boil, then reduce heat to a low simmer, stirring frequently for 5 minutes.
  • Remove from heat and stir in the vanilla.
  • With a fork or wood skewer, pierce the entire top of the hot cake, leaving ½” between piercings.
  • Pour the caramel over the cake.
• Serve the cake warm or at room temperature, with a dollop of whip cream or ice cream.
• Store well wrapped or in an airtight container 2-3 days, or refrigerator 4-5 days.