This is the new go-to cake recipe in our home. We tried it three different ways, with full fat and sugar as the original recipe called for, with less fat and sugar, and with less fat and sugar plus whole-wheat pastry flour
Food and prop styling by Amit Farber | Photography by Daniel Lailah
This is the new go-to cake recipe in our home. We tried it three different ways with full fat and sugar as the original recipe called for with less fat and sugar and with less fat and sugar plus whole wheat pastry flour. The last choice won hands down. I just told the family that I put in more coffee and therefore it was browner (that was true) and didn’t tell them about the whole wheat. This makes a chashuve elegant mishloach manos that anybody would appreciate getting. But please make it my way! Thanks HDG.
YIELDS 1 9X13-INCH PAN / 1 TUBE PAN / 25–30 CUPCAKES
Preheat oven to 350°F (180°C). Beat sugars and oil together. Add eggs beating well after each addition. Add dry ingredients alternately with wet ingredients and mix until well combined.
Add applesauce at the very end and mix just until folded in. Pour into a greased tube pan. Mix all the streusel ingredients together by hand in a small bowl. (You will have some left over which can be used either on another cake or on your challos before baking or frozen for later use.)
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