21 responses to “L’Shana Tova, Everyone!”

  1. MarthaandMe

    Here's my grandmother's:
    Apple Cake (Ruth Thompson)
    2 cups diced apple
    1 cup sugar
    1/3 cup oil
    ½ tsp vanilla
    1 egg
    1 ½ cups flour
    1 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    1 tsp cinnamon
    ½ cup raisins
    Combine apples and sugar and let stand 10 minutes. Mix oil, vanilla and egg with apples. Then combine dry ingredients with apple mixture. Bake at 350 for 35 to 40 minutes.

  2. Alexandra

    This sounds awesome! Could I serve it for breakfast at my B&B or is it really more a dessert cake?

  3. debbie koenig

    MaM, that sounds like a good one!

    Alexandra, we haven't actually tasted the cake yet–it's for tonight's dessert–but I think it's as much of a coffee cake as a dessert.

  4. Sheryl Kraft

    L'Shana Tova from the Sheryl whose cake you considered…perhaps for another time. I must say that it is worth making.

    And this one sounds awesome – I might have to try this, too!

  5. Frugal Kiwi

    Ha! Mum will be proud. Enjoy.

    Just be aware the outside only stays crispy for a few hours. Then the moistness of the apple takes over. It is still completely gorgeous, just slightly wetter. I find it normally disappears quickly anyway.

    And congrats for getting it whole out of the pan. With this recipe, that is an accomplishment in itself!

  6. ruth pennebaker

    I'm no cook, but I love to eat. This looks divine.

  7. Meredith Resnick

    All I can say/write: LOOKS DELISH!

  8. jenhaupt

    Yum! Looks great for breakfast or dessert.

  9. Ellyn Canfield

    This is now on my "to bake" list!

    Looks so good, and I love the little Harry hand peeking in the photo!

  10. Jennifer Margulis

    My neighbor just brought over a bunch of apples from his tree and I had to cut off the brown spots. I chopped them and put them in the fridge and was trying to decide what to do with them. So I'm printing out this recipe right now! I will use whole wheat flour instead of white flour (so much healthier) and agave instead of sugar (I can't eat sugar). I hope it works!! Thanks for the recipe. And happy new year! We've been doing Rosh Hashanah things all weekend. It's a holiday I really love.

  11. Stephanie - Wasabimon.com

    Ooooh, I'm dreaming of apple cake now. No fair. 🙂

  12. Alisabow

    THIS is what I'm making for book club.

  13. oh_snap!

    I had to do without lemon juice because it's pouring rain & I'm lazy so I used a smidge of apple juice (we also used cortland apples). It was divine! This is going into the rotation around here for sure.

  14. oh_snap!

    I just made this for the second time & it came out even better! I really didn't think it was possible. Thank You for posting this Debbie!

  15. chanda

    In the oven now and I gotta tell you, I couldn't stop licking the beaters and the bowl! The batter is just delicious. I didn't think such a simple recipe would really live up to the hype, but WOW, it sure does! I can't wait for it to come out of the oven!!

  16. debbie koenig

    So glad to see such enthusiasm for this recipe, especially since it isn't even mine! I'm jealous of all of you–Stephen's bizarro aversion to cooked fruit means I'd have to eat this cake almost single-handedly if I just baked it for fun. Not that I couldn't, but lord I'm getting fat enough even without it.

  17. mousee23

    That looks so yummy

  18. Greek Girl from Queens

    L'Shana Tova to you as well, Debbie. May G-d keep you and bless you and your family throughout the year. And thanks too for the excellent recipes. I'm definitely going to try that apple cake recipe. I've made honey cake already, but what's to stop me from making this too?

  19. debbie koenig

    You won't be sorry if you do, Greek Girl.

  20. Amy

    We made it again this year, and again it is fabulous. Can cakes be lacy? It's lacy. 🙂

  21. debbie koenig

    Lacy is the perfect word for it! The edges are so deliciously delicate.

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