Apple Desserts for Rosh Hashanah and the Fall Season
Bring all the hostages home.
Susan's Easy Coffee Cake
I came across this easy Coffee Cake many years ago in the Settlement House Cookbook, first published in 1901. Written by Lizzie Black Kander as a series of lessons to help young women raising families, especially Jewish immigrants from Europe. Reprinted every few years with over 40 editions, the last edition was printed in 1991. The instructions are clear and simple, with common ingredients, useful advice and practical recipes. I received it as a wedding present and took it with me when I went to live in Paris, when I still didn’t speak any French!
I have modified this recipe, created variations and the cake has turned out wonderfully each and every time. Recently, I gave this recipe to a new baker. I included the basic cake recipe with several variations. As you can tell in my photo, in this rendition, I added blueberries and a streusel topping. I used a square pan, cutting the cake into pieces that can be easily picked up. You can bake the cake ahead of time and freeze it for future meals. Enjoy at any meal—a special treat for breakfast with morning coffee!
Foodie Lit
Nathan's Journal is both a heart wrenching and inspiring story of high school football player Nathan trying to come to grips with the loss of his dream to play football. After being injured in a game, he lost his ability to speak, walk and use his hands. The author, Thom Ring, is well equipped to understand, having worked for over 30 years with adult and teenager survivors of traumatic brain injury, as well as covering sports as a reporter for daily newspapers in New England. Nathan is an angry young man who struggles, falls and keeps on getting up. His determination is an encouragement to all who struggle with trauma.
Susan's Easy Coffee Cake
#vegetarian #dessert #dairyfree
Basic Recipe
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup butter or non-dairy margarine, softened
1 cup sugar
2 eggs, separated
1/2 cup milk of choice
1/2 teaspoon vanilla extract
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Preheat oven to 350 F (175 C).
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Grease and flour 8” round pan or 9” square pan.
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Mix flour and baking powder.
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Cream butter and sugar. Separate egg whites and yolk. Add beaten yolks to the butter and
sugar mixture. Then add milk and flour alternately. Mix only until combined. -
Beat egg whites until they are stiff.
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Add vanilla extract. Gently fold in the stiffly beaten egg whites last.
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Pour batter in the prepared pan. Sprinkle with sugar and cinnamon.
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Bake for about 25-30 minutes or until a cake tester or toothpick comes out clean when inserted into
the center of the cake. -
Remove cake from oven. Cool.
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To freeze: Bring cake to room temperature. Wrap cake in plastic wrap, then in aluminum foil, thoroughly
covering all surfaces. Label and freeze for up to 3 months. To defrost, let sit on counter for an hour until
ready to serve.
4 Toppings: Place on batter in pan before baking.
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Sugar and Cinnamon: Sprinkle with sugar and cinnamon over cake batter. Bake as directed.
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Streusel
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5 tablespoons all-purpose flour
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5 tablespoons unsalted non-dairy margarine, melted
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6 tablespoons packed dark brown sugar
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3/4 cup pecans or walnuts, coarsely chopped
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1/2 teaspoon ground cinnamon
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Pinch of salt
In a small bowl, mix flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. Sprinkle on top of cake batter. Bake as
directed.
3. Fruit: Thinly and evenly slice 1 apple, pear, peach or nectarine and attractively place on top of cake batter. Sprinkle fruit slices with cinnamon. Bake as
directed.
4. Chocolate: Sprinkle chocolate chips on top and bake as directed.
Fruit filling
Option 1: (2 of any fruit such as apples, peaches, nectarines, pears.
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Peel or leave the fruit unpeeled as desired. Chop into cubes, removing any pit or seeds. Fold the fruit into the batter. Bake as directed.
Option 2: 1 cup berries of choice, such as blueberries or slice strawberries. Fold into batter and bake as directed.
Expandthetable suggestions
Make it for diabetics: Substitute stevia for bothwhite and brown sugars, following package directions for conversion.
Dairy free is easy: Substitute almond, soy, oat or coconut milk for cow’s milk and non-dairy margarine for butter.
