Thread by @lifesafeast

First Rosh Hashanah recipe especially for my friend @Limeylizzie is

Apple Almond Cake with a touch of cinnamon

For a round, sweet year. L'Shana Tovah

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INGREDIENTS

3 - 4 small full-flavored cooking apples (Reine des Reinettes - orange pippins)
1 tablespoon (15 grams) butter
1 – 2 teaspoons honey, maple syrup or brown sugar
Large pinch cinnamon, optional
1 tablespoon or so slivered almonds, for decoration

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14 tablespoons (200 grams) butter, softened to room temperature
1 cup (200 grams) granulated sugar
3 large eggs
¾ teaspoon vanilla
1 cup (5 ounces/140 grams) flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon

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6.3 ounces (180 grams) finely ground almonds or hazelnuts
Squeeze of lemon, optional

Peel & core the apples and slice into ¼-inch-thick slices.

Heat about a tablespoon of butter in a skillet; when it melts & begins to sizzle add the apple slices. Toss the slices to coat

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& cook over low heat until soft but still holding their shape. If you like, add a splash of maple syrup (or brown sugar) and a sprinkle of ground cinnamon, stir & continue cooking for a minute or so. Remove from the heat & allow to cool to room temperature.

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Butter & flour a fluted tube pan 8 ½- or 9-inch in diameter (22-cm) and about 3 ½-inch high (9-cm) or similar shape & volume.

Once the apples are cool enough to handle, dust a tablespoon or so of slivered almonds into the grooves/bottom of the prepared cake mold then

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place slices of cooked apple in the grooves followed by a second layer of slices on top of the first. The apple slices should be in a nice even circle around the base of the mold.

Preheat the oven to 350°F (180°C).

In a large mixing bowl, beat the softened butter with

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the sugar until well blended, light & fluffy.

Beat in the eggs, one at a time, beating just to blend after each addition. Beat in the vanilla with the last egg.

Stir the baking powder, salt & ground cinnamon into the flour. Add this to the batter & beat on low just

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to blend.

Beat in the ground almonds.

Chop the remaining cooked apple slices coarsely if needed & fold into the batter with a spatula, making sure all of the ingredients are well blended. If desired, squeeze about a tablespoon of fresh lemon juice into the batter

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and stir or fold to blend

Carefully spoon the thick batter into the mold on top of the apple slices, trying not to disturb the apple slices. Once all of the batter has been scraped out of the bowl and spooned into the cake mold all around the tube, very gently smooth

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it a bit so it is evenly spread around.

Bake the cake in the preheated oven for 45 to 50 minutes or until the cake is risen, the top golden brown and crusty and the cake feels firm and springs back when gently pressed; a tester inserted in the cake will come out clean.

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Remove the cake pan to a cooling rack and allow to cool in the pan for about 15 minutes or so. Turn out onto a serving platter, apple side up and serve slightly warm or at room temperature. You can lightly dust the cake with powdered/confectioner’s sugar and, if

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serving for dessert, this cake will go well with a scoop of salted butter caramel ice cream. Or honey-sweetened whipped cream.

L'Shana Tovah.