Avocado latke breakfast tacos, chai tea challah, apple beet charoset, Manischewitz ice cream, drunken honey pomegranate whisky cake: Amy Kritzer spins classic Jewish dishes like no one else.
Amy always loved cooking with her Bubbe Eleanor.
After Eleanor sent Amy hundreds of her beloved recipes, she set a goal to make one recipe each week, adding her own personal twist. Amy was so inspired by her Bubbe’s recipes and recreating them that she quit her corporate job and enrolled in culinary school at Le Cordon Bleu in Austin. Her popular food blog, What Jew Wanna Eat, was born shortly after.
Now, Amy spends her days teaching cooking classes, developing recipes, and food writing. She’s been featured in Cosmopolitan, Bon Appétit and The Today Show among others. In 2012, she was a finalist in Daily Candy’s Start Small, Go Big Contest.
Lucky for us, Amy has gathered her favorite dessert recipes in her new first ever book, Sweet Noshings: New Twists on Traditional Jewish Desserts. And it’s just as fun, whimsical and delicious as her blog. Sweet Noshings contains 30 recipes with full-color photos of each dessert along with stories of Amy’s Jewish life in Texas.
Even when Amy is frying her rugelah, filling her blintzes with pumpkin and putting coconut in her latkes, she’s really just a traditional gal at heart. Any bubbe would be proud.
Amy’s sharing her Apple Chai Cake recipe (below) just in time for Rosh Hashanah. Thank you Amy!!!
Apple Chai Cake with Maple Cream Cheese Drizzle
Recipe and photo courtesy of Amy Krizter
Prep time: 30 minutes • Cook time: 1 hour 15 minutes • Makes: 12 servings
From Amy: “It’s hard to improve upon perfection. And my Bubbe’s Jewish apple cake is pretty darn perfect. (Don’t tell her I said this; her head is big enough as it is.) But I still gave it my personal spicy twist with chai-inspired ingredients and a maple– cream cheese drizzle. Because in the epic battle of cake vs. frosting, I’m team frosting every time. Apple cake is traditional for the Jewish New Year of Rosh Hashanah. We eat apples and honey to ensure a sweet coming year. I hope my year is sweet and spicy. Just like me”
Butter, oil, or cooking spray for greasing pan
3 cups (426 g) all-purpose flour, plus more for flouring the pan
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup (235 ml) neutral-flavored oil (such as canola, vegetable, or grape seed)
4 eggs, at room temperature
¼ cup (60 ml) orange juice
1 tablespoon vanilla extract
2 cups (400 g) sugar, plus extra 5 tablespoons for apples
4–5 Granny Smith apples (3½ cups/440 g), sliced
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
4 ounces (113 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (113 g) powdered sugar
3 tablespoons maple syrup Pinch kosher salt
1 tablespoon (plus 1–2 teaspoons, if needed) milk (or water or almond milk if keeping parve), at room temperature
Preheat oven to 350ºF/ 180ºC. Grease a 12-cup (2.8 L) Bundt pan with butter and a dusting of flour (or use nonstick spray) and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl of a stand mixer with a whisk attachment, or in a large bowl with a hand mixer or spoon, mix together oil, eggs, orange juice, and vanilla. Then mix in sugar until combined. Add dry ingredients to wet ingredients, switching to the beater attachment (or continue to mix by hand). Mix until combined, being careful not to over mix. Batter should be thick but pourable.
Peel and core apples and cut into thin, 1/8-inch (3 mm) wedges.
Combine apples in a large bowl with remaining 5 tablespoons sugar, cardamom, cinnamon, ginger, and cloves.
Spoon a third of the batter in pan. Add half of the apple mixture in an even layer, add another third of the batter.
Follow with other half apple mixture and last of the batter.
Bake for 1 hour 10 minutes or until toothpick comes out clean. Let cool in the pan for 15 minutes, then remove and finish cooling on a cooling rack.
To make drizzle, beat cream cheese and butter with a hand mixer until light and fluffy. Then beat in powdered sugar, butter, maple syrup, salt, and enough milk to get a thick but runny glaze. Keep beating until smooth. Drizzle all over your cooled cake.