It’s fall(ish.) It’s apple season. It’s Rosh Hashanah. It’s time to share the cake I take to Rosh Hashanah lunch when people invite me.
This is a cake that my family has been making for as long as I can remember. The apple variation can be subbed out with Rhubarb, Pears, or Stone Fruit, as long as you cut the pieces uniformly.
This cake keeps well for about a week, but it also freezes well.
- 1 cup All Purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
Blend until white and fluffy:
- ¾ cup white sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ cup neutral oil or melted butter
- 1 cup of fruit into 1 inch pieces
Mix Together for Topping:
- ⅓ cup brown sugar
- ½ tsp cinnamon.
1Preheat oven to 350.
2Grease 8×8 cake pan. (To make it fancier and portable, use an 8 inch springform pan)
Add flour mixture and milk, blending on slowest mixer setting until just combined. Scrape bowl and add fruit. Mix until combined.
Pour into 8×8 cake pan. Add cinnamon and brown sugar to top and bake for minimum 35 minutes. Test with a toothpick for clinging crumbs, but no liquid