Classic Cake: Chef Bennett

Chef Robert Bennett of Classic Cake showcased two cakes to celebrate Rosh Hashanah.

Jewish Apple Cake

6 apples, Granny Smith preferred
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease and flour a 9" Bundt pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Honey Cake
3 ½ c. all-purpose flour
1 Tblsp. baking powder
1 tsp. baking soda
½ tsp. salt
4 tsp. ground cinnamon
1 tsp. ground cloves
½ tsp. nutmeg
1 c. oil
1 c. honey
1 ½ c. sugar
½ c. brown sugar
3 eggs
1 tsp. vanilla extract
1 c. strong brewed coffee
½ c. orange juice
¼ c. whiskey

Blend dry and sift.
Blend wet.
Combine dry into wet.
Stir just until mixed. DO NOT OVERMIX.
Place into buttered/ floured 10" Bundt pan
Bake 325 F approx. 1 hr.