2 ts Ground cinnamon
1 c Sugar
1 1/2 lb Medium-tart apples, peeled,
-halved, cored and diced
1/4 c Plus
2 tb Unsalted margarine
2 lg Eggs
2 c All-purpose flour
1 1/2 ts Baking powder
1 c Pecans, coarsely chopped
TOPPING
1 lb Large apples, about
2 tb Melted unsalted margarine
7 tb Sugar
2 ts Ground cinnamon
Faye Levy states: “Diced apples flavor the batter of this moist, rich cake,
and sliced apples are arranged on top in an attractive pattern and glazed
with sugar and cinnamon. Use medium-tart apples like Jonathan or sweet ones
like Golden Delicious.”
Jerusalem Post Magazine, Sept. 20, 1996, Faye Levy
Cake can be kept, covered, up to 4 days in refrigerator.
Preheat oven to 200 C (390 F).
Mix cinnamon and 1/2 cup sugar in large bowl. Add diced apples and mix; set
aside.
Beat margarine in another large bowl until smooth. Add remaining 1/2 cup
sugar and beat until fluffy. Add eggs one by one, beating well after each
addition.
Sift flour with baking powder and stir into egg mixture.
Stir in apple mixture and pecans. Spread in a greased 33 x 23 x 5 cm baking
dish (13 x 9 x 2 inch). Smooth top.
Peel, halve and core apples and cut them in thin crosswise slices. Lay
slices inn overlapping rows to cover cake completely. Brush them with
melted margarine. Mix sugar and cinnamon and sprinkle evenly over top.
Bake for 1 hour or until apples are very tender. Cool in pan on a rack.
To serve, cut cake in squares. Serve at room temperature.
Yields
16 -20 servin