Adapted from The Divvies Bakery Cookbook, (St. Martin’s Press)
by Lori Sandler
Divvies Warm Apple–Apricot Cake recipe take a classic beyond the next level – and nobody will ever guess it is made without eggs or dairy!
3 cups flour
3/4-teaspoon ground cinnamon
1-teaspoon baking soda
1-teaspoon baking powder
1 1/2 cups canola oil
1 1/2 cups sugar
1/3 cup apricot all-fruit spread (apricot jam)
3 cups 1/4-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples) -- peaches may be used instead of apples!
Preheat the oven to 350 degrees.
Spray a Bundt-style pan with nonstick baking spray.
Whisk together the flour, salt, cinnamon, baking soda, and baking powder in a bowl and set aside.
In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot and mix on high speed for another minute until creamy.
Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
Bake in the oven for 60 to 70 minutes, rotating the pan halfway through baking. Test the center of the cake for doneness with a toothpick. The cake may take a bit longer to bake if the apples (or peaches) are particularly juicy, because the center will be extra moist. Turn the cake out of the pan into a cooling rack immediately after removing from the oven.
Yield: Makes 1 Bundt cake; 12 slices
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