Nanny’s Rosh Hashanah Apple Cake

PHOTOGRAPHY BY MATT TAYLOR-GROSS

By Jake Cohen

Published on September 27, 2019

With a streusel topping and pie-like dough, this Rosh Hashanah apple dessert is half cake, half pie.

Featured in: The Apple Dessert That's Half Cake, Half Pie

What You Will Need

Ingredients

2 cups (9 oz.) all-purpose flour
1 cup (7 oz.) sugar
1 tsp. baking powder
¹⁄₂ tsp. kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes, plus more for greasing
1 large egg, lightly beaten
2 lb. Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
¹⁄₄ cup raisins
¹⁄₄ cup walnut halves, roughly chopped
2 Tbsp. fresh lemon juice
2 Tbsp. honey
2 tsp. ground cinnamon
¹⁄₂ tsp. freshly grated nutmeg

ADVERTISEMENTAD

Instructions

Step 1

In a food processor, pulse the flour with the sugar, baking powder, and salt. Add the butter and pulse until it forms pea-size crumbles. Add the egg and pulse until the dough just comes together. Remove one-third of the dough and flatten it into a disk. Flatten the remaining dough into a disk as well, and wrap each in plastic. Refrigerate for 1 hour.

Step 2

Preheat the oven to 350°F. On a lightly floured work surface, roll the larger disk into a 12-inch circle. Press the circle into a buttered 9-inch pie pan and trim the edges flush with the edge of the pan, reserving the trimmings. In a medium bowl, combine the apples with the raisins, walnuts, lemon juice, honey, cinnamon, and nutmeg; add to the pan. Pinch off small pieces of the remaining dough disk and the trimmings, and scatter them over the top of the apples.