This apple cake is possibly the one exception. I made this cake for Rosh Hashanah because it is possibly one of the easiest recipes ever and it involves apples--sounds like a winning combination! It isn't very sweet and has no glaze or icing or anything, it is almost like an upside down cake except not upside down. Aaron actually preferred it the next day, cold.
adapted from Martha Stewart
3/4 cup flour
1 lb. Granny smith apples, peeled and shredded
1/2 cup sugar
1 1/2 t. baking powder
1/4 t. salt
6 T. whole milk
1/4 c. vegetable oil
6 T. butter, softened
1/3 c sugar
1 egg, lightly beaten
1 t. vanilla
Preheat oven to 325. Coat an 8-inch springform pan with cooking spray and dust with flour. Place on a rimmed baking sheet. Spread apples in pan and set aside
Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.
Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping
over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
Aside from the lack of baking that has been going on around here I have been pretty busy with school. I am presenting papers at two conferences in the next month so I've been busily writing and rewriting those papers. We also spent a weekend in NJ/NY recently and now we are in the midst of back to back weddings. Here is a photo from the weekend we attended this past weekend. Hopefully, I'll be cooking and baking more soon so I will also be updating more!