This year, the holiday celebrating the Jewish New Year, Rosh Hashanah, is next weekend. On Rosh Hashanah, it is symbolic to serve and eat apples dipped in honey to hope for a “sweet new year”. Cakes with apples and/or honey are traditionally served, and this Cinnamon Apple Cake can’t get any better. This cake is so delicious and perfect for any fall celebration. I will be preparing it this Thursday night for a Jewish holiday cooking class in Birmingham, Alabama. See my “Media” page for more information.
1 hour, 10 minutes
13/4 cups sugar, divided
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups peeled and chopped baking apples (about 2 large)
1. Beat 11/2 cups sugar and next 3 ingredients at medium speed with an electric mixer 4 minutes or until well blended. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, baking powder, and salt; add to sugar mixture, beating at low speed until blended.
3. Stir together remaining 1/4 cup sugar and cinnamon. Toss 2 tablespoons with chopped apple. Stir apple into batter. Spoon batter into a lightly greased 9-inch springform pan; sprinkle with remaining sugar mixture.
4. Bake at 350F for 1 hour or until the cake pulls away from the sides of the pan. Cool completely on a wire rack.