I really shouldn't post an apple cake when it's not in season anymore. Sure, you could always eat apples all-year round nowadays; most of the apples come from growers in Washington states, which is close enough to Oregon that I could say it's coming from local--meaning Northwest area. But these photos have been sitting in my hard drive, neglected, because I have some other things to do; like birthday and anniversary :) I intend to post this and one more recipe before I'm leaving for Indonesia in less than two weeks. It's hard to imagine-- a trip that's been occupying my mind, and my hubby's for a year--is finally approaching its date of departure. I'm quite happy, actually; a trip to somewhere warm, humid, with lots of tropical delicacies will recharge my body and mind. Quite the opposite of what's happening right now, with the rain still coming down in Oregon. Some time in the following week, the weather will hopefully change its course to more summer-like climate.
I'm still writing and taking photos, some last minute assignments before the big day, one that I really have to finish a few days before the dateline. Having a deadline is something that I have to get used to, for almost fifteen years my life hasn't had a deadline before. Well, except for wanting to have a child, that is--but its deadline wasn't set by me either--when it happened, I thought my deadline was over. So, yeah, this is totally new, the deadline is real and set according to the calendar :)
There's no deadline for making apple cake, that's for sure. Anytime you feel like you want to eat one, you can make it. Except maybe the apples won't be as tasty as in season ones. This cake's title is Everybody's Jewish Apple Cake from Marcy Goldman's book, A Treasury of Jewish Holiday Baking; an easy cake for weekday baking. I love everything that is Jewish food, especially it's bread recipes. In fact, I just recently made a variation of this apple challah again, I love getting my hand all floury from making it.
There's nothing spectacularly special about this cake, but when it's served warm and just came out of the oven, maybe your heart will melt and you say yes, I will make this again and again.
Just An Apple Cake
Makes 10 to 12 servings
8 cups peeled and sliced apples (a mix between sweet and tart apples such as Cortland, McIntosh or Golden Delicious)
2 cups sugar
1 1/2 teaspoons ground cinnamon
3/4 cup vegetable oil
1 cup fresh orange juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
Preheat the oven to 350 degrees F. Grease a 10-inch springform pan.
In a large bowl, toss the apples with 1/2 cup of the sugar and the cinnamon. Blend the oil with the remaining sugar. Beat in the eggs, then the orange juice and vanilla. Fold in the flour, salt, and baking powder to make a smooth, soft batter.
Spoon half the batter into the prepared pan. Top with the apples, then the remaining batter.
Bake until the cake is crusty and set on top, about 45 minutes. Cool on rack. Serve warm.