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    French Apple Cake


    3/4 cup all-purpose flour

    3/4 teaspoon baking powder

    Pinch of salt

    4 large apples (I used

    Honeycrisp but you can use

    any variety), peeled, cored,

    and diced in 2-inch pieces.

    2 large eggs

    3/4 cup granulated sugar

    3 tablespoons dark rum

    1/2 teaspoon vanilla extract

    8 tablespoons of margarine,

    melted, and cooled to room


    Confectioner’s sugar, for

    garnishing (optional)



    What’s Rosh Hashanah without a

    delicious apple cake served for dessert.

    Try this version for a light and yummy

    apple cake – you’ll keep going back to

    it year after year. Preheat oven to 350

    degrees. Spray an 8-inch round cake

    pan with baking Pam. In a small bowl,

    combine flour, baking powder, and

    salt. In a larger mixing bowl whip

    eggs until they are light and frothy.

    Add sugar and mix until just

    combined. Add rum and vanilla, and

    mix until everything is incorporated

    and sugar is mostly dissolved. Next pour in about half the flour mixture. Mix until just

    incorporated. Add half the melted margarine and mix. Repeat with remaining

    margarine and flour. Finally, add apple chunks and fold in gently with a spoon or

    spatula. Bake for about 55-65 minutes or until toothpick inserted into center comes

    out clean, or with just a few moist crumbs. Let cool, in the pan, on a baking rack.

    Once cooled, slide a knife around the edges of the cake and invert to remove

    completely from the pan. Invert again so the cake is top-side up, and dust with

    confectioner’s sugar before serving. Enjoy.