Sweet Noshings by Amy Kritzer

Author:Amy Kritzer
Language: eng
Format: epub
Publisher: Rock Point
Published: 2016-07-16T16:00:00+00:00

Tip

Keep babkas wrapped tightly at room temperature for up to three days. Or freeze them for up to two months. You have leftovers? First of all, mazel tov for not polishing off the whole thing in one sitting. I like to mix babka chunks into vanilla ice cream.

◁ Apple Chai Cake with Maple Cream Cheese Drizzle

Prep time: 30 minutes • Cook time: 1 hour 15 minutes • Makes: 12 servings

It’s hard to improve upon perfection. And my Bubbe’s Jewish apple cake is pretty darn perfect. (Don’t tell her I said this; her head is big enough as it is.) But I still gave it my personal spicy twist with chai-inspired ingredients and a maple–cream cheese drizzle. Because in the epic battle of cake vs. frosting, I’m team frosting every time. Apple cake is traditional for the Jewish New Year of Rosh Hashanah. We eat apples and honey to ensure a sweet coming year. I hope my year is sweet and spicy. Just like me.

For cake

Butter, oil, or cooking spray for greasing pan

3 cups (426 g) all-purpose flour, plus more for flouring the pan

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup (235 ml) neutral-flavored oil (such as canola, vegetable, or grape seed)

4 eggs, at room temperature

1/4 cup (60 ml) orange juice

1 tablespoon vanilla extract

2 cups (400 g) sugar, plus extra 5 tablespoons for apples

4–5 Granny Smith apples (3 1/2 cups/440 g), sliced

1 tablespoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

For drizzle

4 ounces (113 g) cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup (113 g) powdered sugar

3 tablespoons maple syrup

Pinch kosher salt

1 tablespoon (plus 1–2 teaspoons, if needed) milk (or water or almond milk if keeping parve), at room temperature

1. Preheat oven to 350°F/ 180°C. Grease a 12-cup (2.8 L) Bundt pan with butter and a dusting of flour (or use nonstick spray) and set aside.

2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a separate large bowl of a stand mixer with a whisk attachment, or in a large bowl with a hand mixer or spoon, mix together oil, eggs, orange juice, and vanilla. Then mix in sugar until combined. Add dry ingredients to wet ingredients, switching to the beater attachment (or continue to mix by hand). Mix until combined, being careful not to over mix. Batter should be thick but pourable.

4. Peel and core apples and cut into thin, 1/8-inch (3 mm) wedges.

5. Combine apples in a large bowl with remaining 5 tablespoons sugar, cardamom, cinnamon, ginger, and cloves.

6. Spoon a third of the batter in pan. Add half of the apple mixture in an even layer, add another third of the batter. Follow with other half apple mixture and last of the batter.

7. Bake for 1 hour 10 minutes or until toothpick comes out clean. Let cool in the pan for 15 minutes, then remove and finish cooling on a cooling rack.

8. To make drizzle, beat cream cheese and butter with a hand mixer until light and fluffy. Then beat in powdered sugar, butter, maple syrup, salt, and enough milk to get a thick but runny glaze.

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