Friday, September 26, 2008


i had an aunt who was always in a rush, busy doing "things". who had time to waste, she would ask rhetorically when questioned why she was incessantly racing around. the joke was she was a disaster in the kitchen: she figured the higher the heat, the faster whatever she was making would cook. her quest to be uber-efficient led to many a burnt dish. of course, it wasn't her fault because "something must be wrong with the recipe" she'd utter (LOL). in her defense, however, there were a few things she made very well and what i am posting here was one of them.

this is a version of an apple cake she made during the holiday period which is now quickly coming upon us. everyone always loved it, especially while it was slightly warm. this rosh hashanah (or any day) cake is really ridiculously simple to make and requires one bowl and a pyrex (8 x 8 in) baking dish.

the texture of the cake batter — once baked — is airy soft. underneath it, and baked into the cake, is a layer of apples perfumed by cinnamon and flavoured with dollops of tart apricot jam and a spattering of brown sugar. as it bakes, you'll want to grab it from the oven and eat it right away .... guaranteed or your money back! :)

not much more to say than simple, quick and delicious for this one. the recipe can be doubled also and baked in a larger pan.

oops, forgot to add — for a sephardi version of this cake, you can do as we did and use fresh figs, stems trimmed and cut in half, instead of the apples. you will probably need between 12 to 15 figs, depending on the size of them. add 1 tbsp orange flower water instead of the vanilla.

gâteau express aux pommes

makes approx 9 servings


1/2 c oil
1 egg
1 c sugar
juice of a large orange
1/8 tsp salt
1 tsp baking powder
1 c flour
1/2 tsp vanilla extract or seeds of 1/2 vanilla pod

5 large apples, appropriate kind for baking*
1 tsp cinnamon
2 1/2 tbsp brown sugar
2 tbsp apricot jam, slightly heaped**

*replace the apples with fresh figs, cut in half; enough to cover the bottom of the pyrex;
**you can use a sour cherry jam or a plum one.


preheat your oven to 350F and grease your pyrex and set it aside.

place all the batter ingredients in a medium sized bowl.

stir or whisk the batter for about 45 seconds until it is blended.

make sure there are no lumps and set it aside to continue the recipe. it should be pourable.

take the apples and peel them. core and slice each apple thinly and place them in the pyrex.

dust about 1 tsp of cinnamon over the apples evenly.

place the brown sugar over the apples, distributing as you go, and then place dollops of the jam over the brown sugar.

stir the batter once more and pour it over the apples. make sure to get all the batter out of the bowl! you will see pieces of apple peaking through - that is how it is supposed to look.

bake the cake for 50 to 60 minutes until it is fully golden brown. as it bakes you should see little areas where the juices from the apples, the brown sugar and jam are bubbling through.

it can be served warm or at room temperature.



Rosa's Yummy Yums said...

Your description of your aunt made me smile ;-P! Hilarious!

Her cake sounds interesting! I love the addition of orange juice! Delicious!



burekaboy — said...

rosa - glad you liked the little story :) she was certainly a character. the cake is really yum! the oj adds a bit of acidity to offset the sweet.

sara said...

hehehe : "...the higher the heat, the faster anything would cook..." funny aunt. cooking indeed is for those with patience.
i have some morello cherries conserve left that will be great in this recipe but i'm sure i'll add too much of it!!!
shana tova b.boy!!!

yaelian said...

Nice recipe and I am pleased that something good came out of her cooking, so that we can enjoy the recipe:)

Shana Tova and Chag Sameah!

burekaboy — said...

sari - don't go crazy *la proxima vez* with the cherries! LOL. thanks for the wishes ;)

yael - it's a good recipe to enjoy :p thanks for all the comments and visits; wishing you, too, a shanah tovah u'mtukah! a year of peace, good health and prosperity.

Anonymous said...

şeker bayramı ve roş aşana için hayırlar diliyorum.
istanbullu anonim

burekaboy — said...

istanbullu anonim - merhaba dostum — çok teşekkür ederim! sana mutlu hayırli roş aşana[lar?] diliyorum. pardon çok fazla türkce bilmiyorum LOL. thanks for the comment :)

~~louise~~ said...

I just can't stand it LOL. I'm just going to have to "borrow" this delicious looking applicious link for National Apple Month in October.

burekaboy — said...

hi ~~louise~~ - borrow away! :)) looking forward to seeing what you post next month .... i LOVE apples, ummm, well, especially apple desserts ;)

Astra Libris said...

Your apple cake is absolutely beautiful! Shana Tova!

burekaboy — said...

astra libris - thanks for your visit and very nice comment. Shanah Tovah to you also. wishing you an Easy Fast.

Anonymous said...

Hello, and thanks for the reply. T answer the question mark, both are correct in the form you use. And you don't have to be modest about your turkish. By the way, how many languages do ou know?
While we were celebrating the bayram marking the end of ramazan (one may or may not have fasted),I wnted to send the best of wishes for your rosh ashana as they were on the same da this year.
All the best...

Gusete said...

BB, hi from Spain. I did it, very easy, my kitchen smells like grandma's one. All my family is still celebrating and asking for more! TkY for all your great job here!

burekaboy — said...

istanbullu anonim - oh, you speak english, too! :)) wasn't sure if you celebrated rosh hashanah or ramazan - but yes, the eid bayram fell the same evening we started to celebrate rosh hashanah this year. your wishes were well received and appreciated :) as for the languages, i know "a few", LOL ;p though not as many as i'd like to know. thanks for writing back to me.

hola gusete - you made it! very happy to read you and your family liked the cake :)) gracias para decirme. tienes razon, es como una 'receta de abuela' - muy facil y muy bueno!

Commenter Abbi said...

I just popped this recipe in the oven and I'm very excited. I've been looking for a parve clafoutis recipe for ages and this looks like it could be a good candidate. I made it with apples now but it looks like it would be great with plums in the summer.

burekaboy — said...

abbi - hope the excitement continues through past the 'taste test' part of the recipe & you like/d it! it's a bit clafouti-ish but not as much as the original kind which contains a much higher egg content. thanks for your comment and trying out the recipe.

Commenter Abbi said...

It turned out delicious, but I used a few too may apples (6 very large ones) so it turned into more of an apple dessert rather than cake. But it was still delish- the preserves were nice touch (i only had peach rather than apricot, but it worked just fine). I might play around with it and try it with more eggs to see if i can get the clafoutis thing going ( i have a bit of obssession with that recipe, don't know why).

You have an excellent site and I'm eager to try more of your recipes.

Shabbat shalom from Israel.

burekaboy — said...

abbi - thanks for the nice comments & getting back to me to let me know how it turned out. going beyond 5 apples (the max) would make it too liquidy, as you saw. i'm happy, however, it was still edible and wasn't a wasted effort!

a peach preserve would work just as well as the apricot. it's all a matter of taste, in the end.

as for the clafouti (not a favourite of mine!), maybe try looking at a standard recipe and compare it with this one and then experiment -- in small quantities -- to develop something you like. good luck with your results!

shabbat shalom gam lach from a snowy and cold Canada! all the best for '09.