She calls it a pie. I call it a cake – my favorite new apple cake.
I first discovered Monday Morning Cooking Club from an article in The Tablet. And then right away I ordered the book. It’s a great story. Seven years ago a group of women in Sydney decided to get together every Monday to cook with the intent to write and publish their own cookbook and donate all the proceeds to charity (which they did – you can buy the book here). But Monday Morning Cooking Club has grown into something much bigger — a sisterhood, a reflection of Sydney’s diverse Jewish community and another reminder of the powerful connection between food and memory and the importance passing down recipes from one generation to the next.
I’ve so far only made the Cinnamon and Apple Pie but if this is the only thing I end up making from this entire book it will be worth it. It was so easy (really!) and so delicious. It’s pretty healthy too (and pareve) replacing the butter with olive oil. There are millions of apple cake recipes out there and I’ve tried my fair share. This one tops my list and I’ll make it for many holidays and for years to come.
Cinnamon and Apple Pie by Maxine Pacanowski from Monday Morning Cooking Club
6-8 granny smith apples, peeled and sliced
1 1/2 tablespoons cinnamon sugar
1 1/2 cups caster sugar*
1 1/2 cups olive oil or vegetable oil
3 teaspoons vanilla extract
1 1/2 cups plain flour
extra cinnamon sugar for sprinkling
Preheat oven to 350. Grease and line the base and side of a 26cm springform cake tin.
Layer the apple slices in the prepared tin so they come about two thirds of the way up the side. Sprinkle the cinnamon sugar over the apples.
Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour. Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar if desired. Bake for one hour and twenty minutes, or until a skewer inserted into the cake comes out clean. Cool in the tin. Serve warm with cream or ice cream.
* Caster sugar in Australia is called “baker’s sugar” or “superfine sugar” in the U.S. and is not the same thing as powdered sugar.