This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia.
Recipe information
Yield
Makes one 10-inch Bundt cake; 8 to 10 servings
Ingredients
Glaze (optional):
Preparation
Step 1
1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
Step 2
2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
Step 3
3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
Step 4
4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
Step 5
5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
Step 6
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
