You might also enjoy these recipes from Joan Nathan's book: Pear Kugel with Prunes Recipe and Brandade Potato Latkes Recipe.
Here is a larger photo of Polish Hanukkah Apple Cake.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 10 servings Hanukkah Apple Cake
- 1 cup vegetable oil
- 5 apples (3 sweet and 2 tart), peeled, cored, and cut into 1/4-inch pieces (about 6 cups)
- Zest and juice of 1 lemon
- 1/3 cup roughly chopped walnut halves
- 1 1/2 teaspoons cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons chopped almonds
- 1 1/4 cups plus 2 tablespoons sugar
- 4 large eggs
- 1/4 teaspoon almond extract
- Confectioners' sugar (optional)
- Heat oven to 350 degrees, and grease a Bundt pan or a 9x13-inch baking pan. Toss the apples in a large bowl with the zest and juice of the lemon, the walnuts, and the cinnamon.
- In a food processor fitted with a metal blade, pulse together the flour, baking powder, salt, almonds, and 1 1/4 cups of the sugar. With the food processor running, add the eggs, oil, and
almond extract, processing until just mixed.
- Spoon 1/3 of the batter over the bottom of the pan. Scatter the apples on top, and cover the apples with the remaining 2/3 of batter. Sprinkle the top with the remaining 2 tablespoons sugar (you’ll need less if using a Bundt pan). Bake for 45 to 60 minutes, or until golden and cooked through. The cake will take a shorter time to bake in the shallow rectangular pan than in the Bundt pan. Let cool on a wire rack for 15 minutes before unmolding from the Bundt pan. Dust with confectioners' sugar when completely cool, if desired. No need to unmold the cake from the 9x13-inch pan.