This simple nondairy apple cake, which is often called Jewish apple cake, has origins in Eastern Europe.
Make it for Rosh Hashana or any other fall holiday or occasion.
The leftovers (if there are any) pair nicely with a cup of coffee the next morning.
Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl; set aside.
Add eggs and vanilla, beating just until combined.
Add the flour mixture to the sugar mixture; beat until just incorporated.
Transfer the batter to the prepared pan and smooth the top evenly.
Bake until a wooden pick inserted in the center comes out clean, about 50 minutes.
Cool in the pan for 10 minutes.
Invert onto a wire rack and cool completely, about 1 hour.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
