Monday, August 31, 2009


This is my favorite time of year in the farmer's market. Summer kind of collides with Autumn. The bright, flashy heirloom tomatoes compete with the equally brightly flavored apples and create a symphony of raucous color and taste. Usually I put myself on a budget when I go to the market (it keeps peace at home-if you know what I mean)but this time of year I grab cash and my plethora of bragging right cloth bags and fill 'er up at the market. It's awesome! I don't what to cook first. With Rosh Hashanah looming large and a cooking demo at Spertus Institute cleverly named ROSH HASHANAH BOOT CAMP (September 2@ 6:30pm) I came up with the easy and delicious cake.

For all you kosher eaters out there-check it out. No margarine! I hate the stuff. It will be the death of the Jewish people and cuisine in general. It is not real. Let's keep it healthy and tasty for the New Year folks. No fake stuff and certainly no laboratory food. After all-you wouldn't wear faux diamonds-would you?


2 cups of sugar-divided
4 large firm apples, cored and cut into slices about ½ inch thick
1/3 cup canola oil
4 eggs, separated
1 vanilla bean scraped or 2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
Pinch of salt
2 teaspoons cinnamon
1 teaspoon lemon juice

Preheat oven to 350

1. Melt one cup of sugar, over medium heat, in a cast iron or non-stick 9 inch or 10 inch skillet until the sugar reaches a golden brown color. Watch the sugar closely as the sugar can go from perfect amber to burned mess in seconds. Add the apple slices and remove from the heat.
2. Mix the oil and sugar together until the sugar has dissolved and is no longer gritty. Add the egg yolks, vanilla bean or vanilla extract and mix until combined.
3. In a separate bowl, mix the flour, baking powder, salt and cinnamon together and set aside.
4. Whip the egg whites with the lemon juice until they form stiff but not dry peaks.
5. Add the flour mixture to the egg mixture. Whisk together until combined. The batter will be stiff. Fold in the egg whites. Pour the batter over the apples and sugar. Bake for 25-30 minutes until the cake lightly spring back. Allow to cool for 10 minutes and turn out onto a plate. Garnish with powdered sugar and honey sabayon (posted tomorrow)


  1. Hi Chef Laura! Thanks for talking to me today about ordering food my upcoming nutrition research training in Chicago! Your recipes look delicious and I was actually looking for a new apple recipe. I actually made some egg-free apple muffins bright and early this morning at the request of my two year old who has egg allergies. I love the crock pot cookbook! We own two crock pots and I have some dinner cooking in one right now but the crock pot cookbooks are sooo not-kosher, so happy I found your site!! The fingerling potatoes will be great for this shabbos... Glad we "met". ~Debra @

  2. Hi Laura,

    I love your website and the recipes. Would love to make this cake. Can you post the recipe for the honey sabayon?


    Chana Billet