The apple is the fruit that says autumn to me the most, and I learned from cookbook author (and wife to Grace!), Julia Turshen, that when dipped in honey, apples are also most closely associated with Rosh Hashanah, the Jewish new year (which begins this year at sundown on September 9 and ends at sundown on September 11).
Fittingly, Julia made an Applesauce Cake with Cream Cheese + Honey Frosting based on those celebratory apples dipped in honey in her new cookbook, Now & Again. It’s a soft, moist, one-layer cake that requires no special utensils or special ingredients to make. True to Julia’s popular cooking style, it’s also made in one bowl (or two if you count the frosting bowl). I’ll admit that while I can almost always resist layer cakes when I see them in bakery windows, it’s the single-layer cakes like this one that get me every time! Try this recipe out to usher in autumn or as a delicious addition to your Rosh Hashanah traditions. —Kristina
Image above: Freshly picked apples
Why Julia loves this recipe: My goal in every recipe I create is to give you the guidelines to make something that feels appealing and then is a breeze to prepare requiring no hard-to-find ingredients or a big mess to clean up (because… dishes). This applesauce cake, the opposite of dry and full of spice, is so easy to make. You mix everything in one bowl, scrape it into a cake pan, and that’s that. The frosting is equally simple, just cream cheese whipped together with a little honey for sweetness and a bit of sour cream because why have just one type of dairy when you can have two? (The sour cream actually makes a big difference in texture — it just smooths it all out really beautifully… trust me, I would never suggest an extra ingredient if I didn’t think it made a difference). And just as easy as it is to make, this cake is also so easy to enjoy. It goes great with coffee in the morning (it has applesauce so it’s totally acceptable for breakfast #wink) and makes for a homey, not-too-sweet dessert. I hope you love it as much as I do.
For a chance to win a copy of Now & Again, respond in the comments section below by September 25, 5PM EST to the following question: What’s your favorite bakery and why? It can be anywhere in the world, or even a person’s kitchen! We will announce the winner in the comments section, so be sure to check back!
About Julia: Julia Turshen is the bestselling author of Now & Again, Feed the Resistance, named the Best Cookbook of 2017 by Eater, and Small Victories, named one of the Best Cookbooks of 2016 by the New York Times and NPR. She has coauthored numerous cookbooks and hosted the first two seasons of Radio Cherry Bombe. She has written for the New York Times, the Washington Post, the Wall Street Journal, Vogue, Bon Appétit, Food & Wine, and Saveur. Epicurious has called her one of the 100 Greatest Home Cooks of All Time. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food. Julia lives in the Hudson Valley with her wife and pets.
All images by David Loftus
Image above: Julia with Winky and Hope
Image above: Julia frosts the cake
Image above: Cake and coffee
Image above: Julia and Grace’s living room
from Design*Sponge https://www.designsponge.com/2018/09/autumns-most-tender-apple-cake-giveaway.html
from Home Improvment http://notelocreesnitu.tumblr.com/post/177767661574
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