And the recipe, it didn’t come from her mother or her mother’s mother (“My mother? Bake a cake? Ha!” my mother said.) but a clipping that a neighbor gave her from some now-defunct magazine. My mother has been making this cake not for 60-something years, but since I was a kid. I imagined that my grandmother and her mother before her must have made this cake often, as it uses such simple ingredients but the final product is so much better than the sum of its parts.Īs it turns out, the actual story is, uh, a little less romanticized. I suspected that if was indeed German, it came over with her parents as they escaped the Holocaust. In bits and pieces, I remember it being called at different times a “German Apple Cake” and a “Jewish Apple Cake”, though what made it either was unclear. I wanted to get the recipe down, but also to get the back story on the cake recipe. Not above pilfering content for my website from my nearest and dearest, I talked my mom into coming over (and heaving up all 51 stairs–she likes to count them) on Sunday to bake the cake with me for the New Years dinner at my in-laws today. The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it. Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, should not be hard to believe considering that my mother is also the one who brought us another of the best cake recipes on this site, The Chocolate Chip Sour Cream Cake. My mother makes the best apple cake, and has for as long as I can remember.
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