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Apple Cake

For Rosh Hashana, the Jewish New Year, it is a family tradition that I make an apple cake. The apples represent ushering in a sweet year!

What You Need

4-6 thinly sliced peeled apples, the sweeter the better (I use either Envy or Red Delicious apples)

2 teaspoons cinnamon

3 teaspoons sugar

3 cups flour

2 ½ cups sugar

1 cup oil

4 eggs

1/2 teaspoon salt

1/3 cup orange juice

2 ½ teaspoons vanilla

3 teaspoons baking powder


  1. Preheat oven to 350 degrees.

  2. Grease and flour an angel food or bundt pan.

  3. Combine apples, cinnamon, and 2 teaspoons of sugar in a bowl. Set aside.

  4. In a large mixing bowl, combine the last eight ingredients in the order listed.

  5. Mix on medium speed until a smooth batter is formed.

  6. Pour a layer of batter, followed by a layer of apples, into the pan.

  7. Repeat the process, ending with a layer of apples on top.

  8. Bake for 2 hours.

  9. Cool on a rack for 15 minutes,.

  10. Invert the pan and cool completely.

Total Prep Time: 30-40 minutes

Cook Time: 2 hours

Serves: 10-12

Recipe from California Kosher cookbook

Deluxe Chocolate Cake

I have always been a chocolate cake lover! For my birthday, the cake I loved my mom to make was always a chocolate cake from a box mix. It always had a great taste. When I came across this recipe, I was excited to try it, because the base of it is a box chocolate cake mix! Although this recipe isn’t originally mine, it has become a family favorite!

What You Need

1 package chocolate cake mix

1/3 cup brown sugar, packed

1 teaspoon instant coffee crystals

Unsweetened cocoa powder

1/2 cup warm water

1/2 cup oil

1 cup sour cream

4 eggs

1 cup chocolate chips, melted

1 cup mini chocolate chips, not melted


  1. Preheat oven to 350 degrees.

  2. Grease a bundt pan and sprinkle with unsweetened cocoa powder (use that instead of flour so the outside of the cake doesn’t turn white)

  3. In a large mixing bowl, combine all the ingredients, except the mini chips. Mix on medium speed for 4 minutes.

  4. Fold in the mini chocolate chips.

  5. Bake for 45-50 minutes.

Total Prep Time: 15 minutes

Cook Time: 45-50 minutes

Serves: 12-14

Recipe from California Kosher cookbook

Peach Pound Cake

Peaches are one of my favorite summer fruits: they are so sweet and juicy! When I come across a recipe that uses peaches, I like it try it out. I recently came across this one that was posted by a friend on Facebook. It sounded too good not to try and make. After making it, I will definitely be adding it to my recipe favorites from now on!

What You Need

1 cup melted butter (2 sticks), melted and cooled to room temperature

2 ½ cups all-purpose flour

3 medium, ripe, red-hued peaches, pitted

1 tablespoon lemon juice

3 large eggs plus 1 large egg yolk

1 ½ teaspoons vanilla

1 cup unsifted confectioners’ sugar, plus more as needed

1 ½ cups sugar

2 ½ teaspoons baking powder

3/4 teaspoon kosher salt


  1. Preheat oven to 325 degrees.

  2. Either line a 9x5 loaf pan with parchment paper and lightly spray with cooking spray, or lightly butter and flour the pan. Set aside.

  3. Dice 1 peach into 1/3-inch pieces. Pat them dry with a paper towel. Set aside.

  4. Cut the other two peaches into large pieces and add them, along with the lemon juice, into a blender or food processor. Blend on high until completely pureed. Measure out 1 cup of the puree and transfer it into a mixing bowl.

  5. Add the melted butter, eggs, egg yolk, and vanilla to the puree. Whisk to combine. Set aside.

  6. Scrape down the sides of the blender or food processor. Using the remaining puree, make the icing by adding the confectioners’ sugar and blending on high until all combined. The icing should be thick but thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin. Cover and set aside.

  7. In a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk to combine.

  8. Combine the flour and puree mixtures in one bowl. Mix to combine with a whisk or spatula.

  9. Fold in diced peaches.

  10. Transfer the batter to the loaf pan and spread evenly to the edges.

  11. Bake until crusty and golden brown on top and a toothpick inserted in the center comes out clean, 75-80 minutes.

  12. Remove from oven and allow to cool for 10 minutes before transferring to a wire rack.

  13. Stir icing a final time and spread it on top of the warm cake. Allow the icing to drip down the sides.

  14. Cool to room temperature, slice, and enjoy!

Total Prep Time: 30-40 minutes

Cook Time: 75-80 minutes

Serves: 10-15

Recipe from Black Girl Baking cookbook by Jerrelle Guy

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