Double apple cake with pecans and cinnamon

Yield: 16 -20 servin

Measure Ingredient
2 teaspoons Ground cinnamon
1 cup Sugar
1½ pounds Medium-tart apples, peeled, halved, cored and diced
¼ cup Plus
2 tablespoons Unsalted margarine
2 larges Eggs
2 cups All-purpose flour
1½ teaspoon Baking powder
1 cup Pecans, coarsely chopped
1 pounds Large apples, about
2 tablespoons Melted unsalted margarine
7 tablespoons Sugar
2 teaspoons Ground cinnamon


Faye Levy states: "Diced apples flavor the batter of this moist, rich cake, and sliced apples are arranged on top in an attractive pattern and glazed with sugar and cinnamon. Use medium-tart apples like Jonathan or sweet ones like Golden Delicious."

Jerusalem Post Magazine, Sept. 20, 1996, Faye Levy Cake can be kept, covered, up to 4 days in refrigerator.

Preheat oven to 200 C (390 F).

Mix cinnamon and ½ cup sugar in large bowl. Add diced apples and mix; set aside.

Beat margarine in another large bowl until smooth. Add remaining ½ cup sugar and beat until fluffy. Add eggs one by one, beating well after each addition.

Sift flour with baking powder and stir into egg mixture.

Stir in apple mixture and pecans. Spread in a greased 33 x 23 x 5 cm baking dish (13 x 9 x 2 inch). Smooth top.

Peel, halve and core apples and cut them in thin crosswise slices. Lay slices inn overlapping rows to cover cake completely. Brush them with melted margarine. Mix sugar and cinnamon and sprinkle evenly over top.

Bake for 1 hour or until apples are very tender. Cool in pan on a rack.

To serve, cut cake in squares. Serve at room temperature.

Posted to JEWISH-FOOD digest V97 #033 From: Ruth Heiges <heiges@...>

Date: Sat, 21 Sep 1996 11:39:06 +0200 (IST)

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