Rosh Hashanah, means “Head of the Year”, in Hebrew, hence a New Year celebration.

This year Rosh Hashanah begins at sundown on Wednesday, September 8th, and is celebrated through Thursday and Friday.  It is a religious holiday, thus  regular services at the synagogue, plus the use of apples dipped in honey as part of the meal, to start the new year on a sweet note.

I would like to extend my warm wishes of happiness, health and prosperity to all my friends who celebrate this holiday.

I already posted my favorite Caramel Apple Dip recipe, which is perfect for Rosh Hashanah, since it contains apples and honey, and it is quite delicious.

Today I will post my recipe for a Jewish Apple Cake, which was given to me by a friend of mine a couple of decades ago.  I am not sure why the word “Jewish” is in the name of this recipe, so if anyone is familiar with how it got the  name, please share it will all of us.

Ingredients:

• 2 cups granulated sugar
• 4 eggs
• 1 cup canola or vegetable oil
• 1/4 cup orange juice
• 2  1/2 tsp vanilla extract
• 1/4 tsp salt
• 3 cups sifted, all purpose flour
• 3 tsp baking powder
• 6-8 medium size apples (I use Granny Smith), peeled and sliced
• 3 tsp cinnamon
• 3 Tbs sugar (to sweeten apples)
• 1 tsp lemon extract, or lemon juice
• Powdered sugar (optional, for dusting the top of the cake)

Directions:

1. Wash and peel apples.
2. Into a large bowl, slice apples to thin slices (use slice section of a grader, or food processor),
3. Add cinnamon, 3 Tbs sugar, and lemon extract/juice.
4. Fold in well, to coat the apples.
5. Set aside.
6. In a large mixing bowl,using a mixer, mix 2 cups sugar with 4 eggs, until thickened and light creamy yellow color.
7. Mix in oil, orange juice, salt, and vanilla extract.
8. Mix flour with baking powder.
9. Slowly keep on adding to the creamed eggs, and keep on mixing until all flour is used up.
10. Grease (I used Crisco shortening) well a 9×12 cake pan, or bundt cake form, and flour generously to prevent the batter from sticking:

11.  Pour 1/2 of the batter into the pan.

12.  Cover with apples, and smooth the top to keep it evenly spread out.

13.  Pour in the second half of the batter, over the apples.

14.  Bake at 350 degrees F, for 60 minutes (if the top start browning too much, cover loosely with aluminum foil.

15.  Cool in a cake pan for 10 minutes, then remove onto a cooling rack until cooled completely.

16.  Sprinkle powdered sugar over the top of the cake, or sugar glaze, or caramel glaze , if that is what you like.

17.  Cut to serving pieces, and enjoy!

TIP: If you like some crunchiness in this cake, you may add 1 cup of raisins to the apples, and 1/2

cup of walnuts to the batter.

This is a follow up to my previous post about The Pampered Chef, and the party food recipes.

The Honey-Apple Brie Bites were absolutely delicious, and so elegantly presented in prepared mini phyllo shells.  These ready made phyllo cups are readily available at any grocery store, and they come in three colors: natural, red, and green.  The chef selected the natural color, to complement the red apples she used in this recipe.

Ingredients:

• 1 tsp lemon zest
• 1 cup toasted walnuts, coarsely chopped
• 2 medium red baking apples such as Jonathan, cored, and finely diced
• ¼ cup honey
• 1 4-in round Brie, or Camembert cheese with rind, cubed to ½ inch pieces
• 2 pkg prepared mini phyllo shells (30 shells total)

Directions:

1. Preheat the over to 400°F.
2. Set you phyllo cups on a baking sheet, lined with parchment paper.
3. Mix gently the apples, walnuts, zest and honey.
4. Place one cube of Brie in each phyllo cup.
5. Using a Small Scoop, cover the Brie with one scoop of the apple mixture.
6. Bake 6-8 minutes, or until cheese is melted.
7. Serve warm.  (They are still as delish cold).

Tip:  My friends mentioned that this recipe would be great for Rosh Hashanah, since apples and honey are being served in abundance during that holiday.  You will agree that these type of appetizers are great for any occasion.

All gadgets and cookware used, are offered by The Pampered Chef.