Um, yeah. This one’s a winner.
After last night’s challah and honey & apples and honey & gefilte fish & matzoh ball soup & brisket & kasha varnishkes & honeyed carrots, dessert wasn’t exactly necessary, but I couldn’t leave my folks’ without a wee taste of the Apple Cake Harry and I had baked. Yowza, that’s one fantastic recipe.
As you can see in the picture, it’s roughly equal parts apple & cake (the lighter parts are the apple chunks). The apples keep the whole thing moist, ridiculously moist, while the cake adds a nearly toffee flavor to the enterprise. I can’t explain that, since there’s no butter and I definitely think of toffee as having buttery undertones; there must be magic in Melanie’s recipe. The edges take on a delicate crunch, and the crumbs have a light, lacy quality. It’s a good thing I only brought home a smallish chunk, because I could easily eat this entire cake over the course of a day.
Someone asked in yesterday’s comments whether I thought this would be good for a B&B breakfast, and now that I’ve tasted it my answer is a definite YES. I’d serve this with coffee, I’d serve it for dessert, I’d serve it for afternoon snack, I’d serve it to myself with my bare fingers and lick them after each bite… Seriously, if you like apples, you’ve gotta try this.