Recipe by Pessi Piller

Recipe Prep by Shaindy Sturman

Styling and photography by Chay Berger

In keeping with the apples and honey tradition on Rosh Hashanah, here’s a perfect, sweet apple dessert. Fluffy and moist, this cake is sure to be a real winner at your Yom Tov table. May we all be zocheh to a sweet new year.

Yield: 1 9”x13” cake

 

Ingredients:

4 Granny Smith apples, peeled, cored, and finely diced

1 tablespoon lemon juice

1 cup light brown sugar, divided

1½ teaspoons cinnamon, divided

3 eggs

1 cup oil

½ teaspoon salt

¾ cup sugar

1 tablespoon vanilla sugar

1 cup plain pareve yogurt

⅓ cup apple juice

2 cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

 

Glaze:

1½ cups confectioners’ sugar

1 tablespoon oil

1 teaspoon vanilla extract

2 tablespoons water

 

Directions:

Preheat oven to 350°F.

Place apples, lemon juice, ½ cup brown sugar, and 1 teaspoon cinnamon in a bowl.

Mix well to coat. Set aside.

In a large bowl, combine eggs, oil, salt, sugar, vanilla sugar, and remaining ½ cup brown sugar and whisk well.

Add yogurt, apple juice, and ½ teaspoon cinnamon and mix.

Add flour, baking powder, and baking soda.

Whisk until there are no more lumps.

Pour into greased 9”x13” pan.

Sprinkle apple mixture and accumulated juices on top.

Bake for 55–65 minutes until an inserted toothpick comes out clean.

Cool for 15–20 minutes.

To prepare glaze, whisk ingredients in a bowl until it reaches desired consistency. Add water if needed.

Drizzle glaze on top of cake.

Serve warm with a scoop of vanilla ice cream.

Tip: You can make these in individual ramekins as well. Fill each cup ⅔ of the way full, then add the apples and bake for 35–40 minutes or until an inserted toothpick comes out clean.