Apple Cake (Apfelkuchen)

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.


Sift together:
  • 1 cup All Purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
Set aside:
  • ½ cup milk
Blend until white and fluffy:
  • ¾ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ cup neutral oil or melted butter

Cut Up:

  • 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
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