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Issue 577: Deep-Dish Caramel Apple Cake

Estee Kafra

A crisp topping with a soft cake underneath, this recipe has become our new family favorite

Wednesday, January 24, 2018

 Mishpacha-Recipe

Food and Prop Styling By Janine Kalesis, Assisted By Simmy Horwitz, Photography By Hudi Greenberger

A crisp topping with a soft cake underneath, this recipe has become our new family favorite. You need a large, deep Pyrex or glass dish for this one, either round or rectangular.

Ingredients

Serves 10-12


• 4 large Macintosh apples, peeled, cored, and quartered

• 4 large Granny Smith apples, peeled, cored, and quartered

CAKE BATTER
  • • ¾ cup oil
  • • 1½ cups sugar
  • • 4 eggs
  • • 2 tsp vanilla extract
  • • 1½ cups flour
  • • 1½ tsp baking powder
  • • ¼ tsp salt
  • • ½ cup caramel-flavored chips

CARAMEL SAUCE
  • • ¼ cup pareve whipping cream
  • • ½ cup oil
  • • 1 cup brown sugar



 
Preparation

Preheat oven to 325°F (170°C). Prepare a 9x13-inch (20x30-cm) Pyrex baking dish or a large round 10-inch (26-cm) Pyrex dish. Place on a baking sheet lined with parchment paper to avoid spillage.

In a large bowl, mix the oil and sugar, then add the eggs and vanilla. Fold in flour, baking powder, and salt and mix to create a very thick batter. Add caramel chips and mix again. Set aside.

Place caramel sauce ingredients in a saucepan and stir over medium heat until they're just beginning to bubble, stirring constantly to prevent the sugar from burning.

Slice apples in the food processor so you have fine slices. Place in a large bowl. Add caramel sauce and toss until evenly coated. Transfer to the baking dish. Pour cake batter over the apples, covering them completely. Bake for 60-70 minutes, until the top is set in the center.

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Elegant and sophisticated, this cake comes with a definite “wow” factor.

Issue 575: Blintz Soufflé

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Rich and nostalgic, this blintz soufflé can double as a main or a dessert.

Issue 576: Delicious Apple Cake

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Oven? No. Mixer? No? Lots of oil and sugar? No. Delicious apple cake? Yes!

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