This is my take on a Jewish apple cake that I’ve been making for many years. The recipe is adjusted for whole wheat flour, and recently I tried adding cranberries- and found they add a nice bit of zest! No need to put frosting on it, but a dollop of whipped cream is a welcome addition. A great cake for coffee brunch, four-o‘clock tea, or for dessert.
4 cups of thickly sliced apples (approximately 4 - 5)
1 cup of fresh or frozen-thawed cranberries
1 tsp cinnamon
1 cup of raw sugar, divided
1/2 cup of butter (1 stick)
3/4 cup of water
1-1/2 cups of whole wheat flour
1-1/2 tsp baking powder
1/4 tsp sea salt
Core the apples and slice them into a large bowl. Juice the lemon, add the juice to the apple slices and toss. Add the cranberries, cinnamon, and 1/4 cup of the raw sugar. Mix to evenly distribute the ingredients. Set aside.
Preheat oven to 350 degrees.
Butter and flour a small (6-cup) tube pan.
In another bowl, cream the butter. Add the remaining raw sugar and work it into the butter until evenly incorporated. Add the eggs one at a time and beat well after each.
Combine the flour, baking powder, and salt in a small bowl and toss with a fork to blend. Add the flour mixture alternately with the water, mixing well after each addition.
Pour 1/2 of the batter into the buttered and floured tube pan. Layer with 1/2 of the apple mixture. Pour the remaining batter over the apple layer, then top with the remaining apple mixture. If there is liquid at the bottom of the apple bowl, pour it over the top. Bake for one hour until firm and slightly coming away from the sides of the pan. Invert the tube pan and transfer the cake to a plate after it has cooled slightly. -jmm