Apple Cake

I often make this wonderful apple cake for Rosh Hashana or Yom Kippur break fast--and for plenty of other occasions, too. It's a very moist, parve coffee cake, and I often get asked for the recipe. I learned it from my congregation's education director. The fun for kids is mixing everything with your hands. The joy for me is that it is a one-bowl recipe and the pan doesn't require greasing.

2 cups of sugar (try a mix of white and brown sugar)

1 cup of vegetable oil

2 eggs*

3 cups of flour (either white or whole wheat or a mixture of the two works well)

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

3 cups diced, peeled apples (more or less...and don't worry about the kind of apple--this recipe is forgiving)

1 cup chopped walnuts or pecans

Put all ingredients in a large bowl. Mix with your hands.

(OK, if you can't stand the thought of gunking up your hands, you can use a spoon. You know who you are. But really, here's your chance to live a little on the wild side.)

Leave it all lumpy on top in the pan.

Bake at 350 to 375 in an ungreased 9x13 inch pan for about an hour. I give a temperature range because I like to cook more than one thing in my oven at a time, even if the second item is just some potatoes. (If you have pre-baked potatoes on hand, you've got an easy basis for a quick lunch.)

Cuts better when it's cool, but if you serve hot it's great with vanilla ice cream.

* To make it eggless (and vegan), use 2 tbsp of ground flax + 4 tbsp water as an egg substitute.