Rather last minute, my beau and I decided to host a very small Rosh Hashanah dinner. Since I have some extra time on my hands right now, I decided to go all out and made five courses. It was ambitious, but since I had a full day to cook, it was actually doable and not too stressful.
The final course was this apple cake. A baker, I am not; however, since I had all this time, I figured I had no excuse. And it was time I put the fancy KitchenAid mixer to use. This recipe touts itself as being super easy…and it was. So easy, in fact, that I didn’t even need to use the mixer. Simply combine all ingredients in a bowl and pour into a bundt pan. And there’s not even a lot of ingredients! It’s pretty much just sugar, self rising flour, cinnamon, eggs, oil, and fresh apples. I should have greases the pan a little better because a corner of the cake stuck to the pan not quite as pretty but still delicious.
I ran out of oil so I used slightly less than the recipe originally called for and supplemented with bourbon. I highly recommend doing this it gives it a hint of something extra and – I think – cuts the sweetness a bit. We messed up the salted caramel sauce but no matter – the cake is plenty sweet enough on its own. Instead, I paired it with Jeni’s Splendid ice cream, the churro flavor. It was a match made in heaven. It’s settled: this cake will now be a Rosh Hashanah fixture.