Looking for fresh ideas to celebrate Thanksgiving? Does your cuisine need a pick-me-up? Hoping to learn how to execute something a little different than what you’ve served for the past too many years? Just looking for something fun and entertaining to fill your time? Come on into the kitchen!
Join us for another evening featuring Ross Klareich, Seth Krosner, and Judy Rosenthal who will share recipes to help enhance your holiday experience. Come for the food, stay for the frolic!
*In Yiddish, essen means eat.
If you missed the presentation, you can view it on our YouTube channel.
Recipes from our last event:
Special Occasion Turkey for a small group!
- 1 ½ turkey breast (Empire half breast are usually 2.5 to 3 pounds, enough for a family of 4. Bigger family? Buy 2!) You might be able to get a boneless or butterflied turkey breast from a butcher.
- A slice or 2 of pastrami or some cooked chopped sausage (optional)
- 1 Tablespoon each fresh sage & rosemary
- 3 garlic cloves
- Salt and pepper
- Half of a small onion, chopped
- 5 or 6 mushrooms, sliced
1) Sauté the onion until translucent and add mushrooms and continue cooking until mushrooms have shrunken down.
2) Chop the fresh herbs and garlic, and season with salt and pepper. Add the chopped sausage if using). Mix into the sautéed vegetables.
3) Pull the skin off the turkey, and keep it whole if you can. If the turkey came on the bone, you’ll have to cut it off with a knife. Run the knife along the ribs and pull the breast off the bone. It doesn’t have to be pretty, and it’s ok if it tears a little!!
4) Put the turkey between 2 pieces of plastic wrap, and hit it with a rolling pin or a meat mallet (if you have a meat mallet! I don’t know anyone who owns one…). Pound on the turkey until it is a flat sheet about ¼ inch thick. Doesn’t have to be perfect!
5) If you are using the pastrami, lay it in on the turkey, then spoon on the herb and vegetable mixture. Spread it out evenly.
6) Roll the meat up into a cylinder and wrap the skin on the outside. The skin probably won’t go all the way around. No problem! If your breast didn’t come with any skin, this is not a problem. Tie it together with some kitchen string.
7) The next step is optional, but will make the dish a bit moister: Heat a few tablespoons of olive oil in a roasting pan. Cook the turkey roll in the oil, turning it every few minutes until it is golden on all sides. This takes about 10 minutes. When you are done, leave the turkey skin side up and sprinkle with paprika.
8) Roast at 350 for about an hour. It might take an extra bit of time if you didn’t brown it first. If you are using a meat thermometer, you want to cook to an internal temperature of 170.
9) Snip the string off (the cooked meat will hold its shape now), and slice and serve at the table.
Optional tricks: If you have a rosemary bush in your yard, cut a couple of branches and put them under the turkey breast You can add a thick slice or 2 of onion (like half an inch), and a whole carrot or 2. This “rack” or raft lets the heat get under the meat and adds some flavor to the meat as it roasts.
Sweet Potato and Black Bean Tamales
- 2 pounds sweet potatoes
- 1 cup vegetable shortening
- 1/2 teaspoon kosher or coarse sea salt
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- 1 2/3 cups corn masa flour or masa harina
- 1/2 cup chicken or vegetable broth
- 24 dried corn husks
- 2 cups refried beans
Optional toppings / garnish include: 1 cup Mexican crema, 1 cup queso fresco, crumbled, salsa, Costco’s Raspberry Chipotle Sauce, pomegranate seeds, chives, etc.
- Preheat oven to 450 degrees Fahrenheit
- Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.
To make the tamal masa:
- Place the vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.
To assemble the tamales:
- Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.
- Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.
To prepare the tamalera or steamer:
- Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.
To cook the tamales:
- When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.
Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
Cranberry Curd Tart
By David Tanis
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website (http://www.davidlebovitz.com/).
PREPARATION: YIELD 8 to 10 servings | TIME 1 1/2 hours
FOR THE HAZELNUT CRUST:
- 1 1⁄4 cups raw hazelnuts
- 1 cup rice flour
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 6 tablespoons butter, more as necessary
FOR THE CRANBERRY CURD:
- 12 ounces cranberries
- 1 cup sugar
- Peel (orange part only) and juice of 1 orange (about 1/2 cup)
- 4 ounces softened butter or margarine (1 stick)
- 2 eggs plus 2 egg yolks
Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Judy made a different crust than the original recipe called for…
- 6 Tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 2 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract (vanilla extract may be substituted)
- Using a mixer, cream butter and sugar until pale and creamy. Add almond flour and salt and continue mixing just until incorporated. Mix in almond extract.
- Press dough into bottom and up sides of 9 inch tart or pie pan. Prick dough bottom several times with a fork. Place into freezer for 45 minutes. Make cranberry filling while tart chills.
- Partially bake crust prior to adding cranberry curd – Heat oven to 350 degrees. Place frozen tart shell on baking sheet and bake in lower part of oven for 15-18 minutes or until light golden brown (dark pans may brown the crust quicker). If crust has puffed up while baking, press it down gently while still hot, using the back of a metal spoon or small measuring cup. Cool on wire rack to room temperature.
Tart is best eaten on the same day it’s made since crust will be crispiest. Store at room temperature for 2-3 days. Crust will turn a bit soggy if refrigerated.
If decorating with powdered sugar, sift it on top using fine mesh strainer at time of serving. If done ahead, powdered sugar will absorb into filling. You may also decorate and serve with whipped cream instead.
If decorating with kiwi roses, you can make them a couple of hours ahead and keep covered in refrigerator. Place on tart at time of serving using a thin, flat spatula.
If you want avoid some headache, I recommend the Julia Child/Alice Medrich method for peeling the hazelnuts rather than the oven method (which did not work for me). 1. Add 3 Tbs of baking soda to 2 cups of boiling water. 2. Add the hazelnuts and boil for about 3 minutes until the skin removes easily from a hazelnut that you tested. 3. Pour the contents into a colander and run under cold water. Fyi, the water will be black. 4. Remove skin. I used a paper towel to help remove the skin.
Tip for bright color *and* easy cranberry straining: First I pureed the cranberry mixture in the pot with an immersion blender, then I pushed it through my sieve with a spatula. It only took a minute or two and the puree is buttery smooth and NEON red.
2 cups of almond flour will work instead of the hazelnuts and rice flour. You can add a little arrowroot flour or cornstarch. Or use half almond flour and half cup-4-cup.
Figure 1/2 cup orange juice. For maximum yield, don’t let cranberry mixture “cook down.” Strained cranberry mixture should yield a scant 1 + 1/2 cups. Even with less, should be sufficient for a 9- or 10-inch tart. For the best color, make sure the curd is not overcooked (i.e. grainy) and be sure to cool (it thickens as it cools) before pouring into tart shell. If possible, make curd a day in advance. Will keep a week or more, refrigerated.
I too struggled with the volume of the cranberry mush after straining; to cut the tartness and to add volume, I made a stove-top vanilla custard and layered the cranberry curd on top, which ended up filling the pan perfectly, and the flavor combo is yummy! Baking it creates the lovely, bright color; it will look pasty before that. Cracking, roasting and peeling 50 raw hazelnuts was nuts (pun intended). Boil the nuts in baking soda in water and rise off skin in a cool bath; so much easier!
It also seemed like it would take an eternity to push the cranberries through a sieve, so I just used an immersion blender and pureed. Perhaps not perfectly smooth, but tasted fine.
Loved this recipe but two hints for making it the next time: 1 – do ahead (make and freeze crust, make curd) but do NOT combine and bake until day of serving. The crust turned slightly soggy when it was made the day ahead and stored at room temp as indicated in directions. 2 – add extra liquid in the form of 2 – 3 ounces of non-pulp orange juice or unsweetened cranberry juice (which also makes an excellent Cosmo!)
Despite the fuss involved sieving the cranberries without a food mill I turned around and made a second batch the moment I tasted the first. Yum yum yurm. I opted for three whole eggs instead of the 2 eggs, 2 yolks (I’m not fond of the taste of commercial yolks) and that worked beautifully. I served the curd with gingerbread one night and in a simple butter crust the next. And I ate a goodly portion directly out of the jar. Gorgeous color and tastes awesome.
When I had my bakery, we made a Chocolate Cranberry Curd Tart (http://pastrieslikeapro.com/2014/11/chocolate-cranberry-curd-tart). It featured a chocolate crust and chocolate ganache topping. We also just buzzed our cooked cranberries through the processor and although bits of the skin were left, it added to the charm of the tart and, when eating were not detectable.
For the color to remain the beautiful jewel-red, it might be better to add the butter last, and perhaps a little less of it. I have made this recipe twice; the first time I forgot the butter till the end, and kept the lovely color. This time I followed the directions and the butter lightened the cranberry puree to a pinkish-orangey tone, less attractive. The old NY Times Cookbook recipe for lemon meringue pie left the butter to the end, with I think good results.
This turned out great, despite how vague the recipe is. A few things I did: 1) Made crust in a Kitchen Aid mixer, using the paddle (flat) attachment. 2) I ran the cranberry mixture through my Champion Juicer. I ran everything through once, then ran the pulp through a couple more times, yielding a full cup of cranberry mixture. This seemed to be the perfect amount to then create the curd to fill a 10″ tart pan. 3) I replaced the butter with Earth Balance and the sugar with coconut sugar.
I don’t sieve the cranberries as the skins have a lot of pectin which helps the curd solidify. Plus I like the taste. I also use three whole eggs rather than 2 yolks and 2 eggs. I’ve made this several times and the curd has always been delicious.
Came out perfectly. Used 2 oz orange juice. Cooked the cranberries until they mostly broke down, then pushed through a sieve. Cooked the custard until it was steaming and really thick. Kept it in the refrigerator overnight and cooked the crust and tart the next morning. Had plenty of curd to fill the tart pan. Good cranberry red color. Everyone loved it.
I made this according to the recipe and it was a big hit at the thanksgiving dessert table. I did have to cook the curd longer, closer to 20 minutes, but it did thicken and was perfectly set after baking for 10 minutes. I also found that I had more crust than needed to fill the pan and also wished that the curd volume was a little higher. I would definitely make this again because it is so beautiful and unique.
Winter just got so much better with cranberry curd! OMG, I’ll forever be grateful to the person who came up with the idea and this awesome recipe. I followed the advice from previous commenters and blended the cooked cranberries before straining them. The result was a bright hot neon pink. It just looks fabulous! For the crust, I used Yossi Arefi’s crust for lime bars and it just complemented the curd. SO. GOOD!!
I agree about the curd to crust ratio. I was surprised by how thick the crust was. I personally prefer a thinner crust, though luckily my family didn’t mind the thick crust. On the tartness, it was too sweet for me, but I prefer things to be pretty tart. Next time I will reduce the amount of the crust and I will use 1/2 the amount of sugar and substitute a lemon in place of the orange. The orange I used was very sweet.
I loved this! I’m so glad I tried this recipe. Also, I had no problem pushing the cranberries through a sieve with a wooden spoon. Took only a few minutes. My only note for next time is that the filing ended up a little short in the crust; I would probably use 16 oz. of cranberries next time plus a TBS more of butter and one more egg yolk. Oh, and I hated trying to get the skins off the hazelnuts, so fussy, so I gave up with half still on, and the crust was still amazing.
Although it wasn’t part of the event, here’s a bonus that’s wonderful for breakfast on Thanksgiving
Cranberry & Challah Casserole
- 1 8oz package of cream cheese, softened
- 3/4 cup sugar
- 1/4 cup butter plus additional butter for baking dish
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 5 eggs
- 3 cups milk
- 1 pound loaf of challah, cut into 1 – 1 ½ inch thick slices
- 1 cup fresh or frozen cranberries
Ingredients for Sauce:
- 1 cup maple syrup or pancake syrup
- 2 cups cranberries
- 2 tablespoons sugar (consider omitting the sugar or lowering the amount of sugar to taste)
- Butter a 13″ x 9″ baking dish
- Layer bread slices in baking dish. After the first layer has been laid out, sprinkle the cranberries over the bread slices. Continue the process of layering bread and sprinkling with cranberries until all ingredients have been used up.
- Beat cream cheese, sugar, butter, vanilla and cinnamon in large mixing bowl at medium speed with electric mixer until well-blended. Add eggs, one at a time, mixing well after each addition. Stir in milk.
- Pour cream cheese mixture over bread in baking dish. Lift up bread slices and tilt the baking dish to allow cream cheese mixture to flow into all areas and come in contact with all of the bread.
- Cover with plastic wrap and refrigerate overnight.
** If you do not prepare this part in advance, prepare as suggested. After the cream cheese mixture is poured throughout the bread, pierce all of the slices several times with a fork. Press on the bread so that the mixture saturates all of the pieces. You may even wish to turn the pieces as well.
Preheat oven to 325 degrees. Bake casserole uncovered until set about 45 – 60 minutes. Tent with foil if top seems to over brown.
About 15 minutes into the cooking time for the casserole, begin preparing the sauce in the following manner: Bring syrup to a boil in a medium saucepan. Add cranberries and sugar (if using sugar.) Cook over low heat for about 10 minutes, stirring occasionally. Let casserole sit until serving time.
Rosh Hashana Session
Parsley Salad with Feta, Almonds, and Pomegranates (serves 2 – 3)
Taken from the book “Pomegranates” by Ann Kleinberg, daughter of former TIS member Belle Kleinberg.
- 3 cups fresh flat-leaf (Italian) parsley leaves
- 1/2 cup almond slivers
- 2 ounces feta cheese, crumbled
- 3/4 cup pomegranate seeds
- 2 tablespoons canola oil
- 2 tablespoons olive oil
- 2 tablespoons pomegranate juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cider vinegar
- 1 clove garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Pinch of chili powder
- Place the parsley leaves in a serving bowl.
- Add the almonds, feta, and pomegranate seeds and toss.
- Combine all the dressing ingredients in a cruet or screw-top jar and mix well.
- Pour over the parsley salad and toss.
Fennel & Orange Salad with Red Onion & Olives – Recipe – FineCooking
This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table. Serves six.
- One-half small red onion
- 2 large navel oranges or blood oranges
- 2 to 3 small fennel bulbs, trimmed (about 1 lb. total after trimming)
- 1/2 cup kalamata olives
- 3 Tbs. extra-virgin olive oil
- 1-1/2 Tbs. fresh lemon juice
- 3/4 tsp. kosher salt
- 1 tsp. chopped fresh mint
- Freshly ground black pepper
- Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.
- Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.
- Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
- With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don’t chop the mint until just before serving.)
- Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
- Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.
Israeli Couscous with Apples, Cranberries and Herbs
- 2 tablespoons olive oil
- 2 cups Israeli couscous (or barley or orzo)
- 4 cups low-sodium chicken broth (NOTE– No need to use chicken broth. If you want a vegetarian dish or are serving dairy, you can cook the couscous in water, or part of boullion made according to directions.)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted, see Cook’s Note
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
Seth’s tweaks: several shakes of turmeric. Tiny dash of cinnamon (just trust me!) Chopped green pepper for crunch. One scallion cut up.
SWEET NOODLE KUGEL
Ingredients: (BASIC RECIPE)
- 12 oz package egg noodles. (Seth uses Manischewitz)
- 3 tablespoons oil
- 6 eggs
- 3/4 cup sugar (want a more caramelized taste? You can use part brown sugar part regular granulated sugar)
- 1 1/2 c applesauce
- 3 Teaspoon salt
- 3 teaspoons cinnamon
- Half a cup yellow raisins
- Small granny Smith (green) apple or half of a bigger one, peeled and shredded or diced.
- Some chopped almonds (Optional)
- Honey to drizzle before baking (Optional)
- Cook noodles. Drain and cool.
- Mix together all the other ingredients. Add the noodles and mix well.
- Pour into a well-greased baking dish.
- Drizzle some honey on top (optional)
It would fit well in a 9 in.² baking pan. Or a 10 inch round baking pan would do.This recipe would fit into a 7 x 11“ pan pretty well. If your pan is smaller, you may have some extra that could either be baked as individual portions in a muffin tin, or baked in a small pie plate. Just remember: smaller baking dishes will take less time to cook.
If using the larger size pans, cover and bake at 350° for 45 minutes, then uncover and cook for another 10 minutes.
FOR A MORE EXOTIC FLAVOR, ADD TO THE MIXTURE:
- Very generous sprinkling of pepper
- Generous shake or 2 of ground cardamom.
Caramelized Apple and Honey Cake
We love this updated twist that we found from Amy Bouzaglo, Israeli chef and owner Amy’s Baking Company in Scottsdale, Arizona.
The recipe is good for two well-buttered bundt cake pans or one large deep angel food cake pan.
For the caramelized apples:
- 3 large Granny Smith apples peeled and cut into quarter size
- ½ cup honey
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 tablespoon orange zest
For the cake:
- 3 cups sifted all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs room temperature
- ⅓ cup orange juice
- 1 tablespoon baking powder
- 2 tablespoons vanilla extract
- 2 teaspoon kosher salt
- 1 cup walnuts roughly chopped. Or pecans
- Heat oven to 350 degrees. Butter a tube pan with a removable bottom (like an Angel Food Cake Pan) or spray with nonstick spray.
- To make the caramelized apples: Toss everything together and cook slowly in a sauté pan for approximately 5 minutes on medium high heat until sugar mixture comes to a slight boil and apples begin to caramelize. Set aside and cool before adding to cake mixture.
- In a large mixing bowl on low speed mix flour, sugar, oil, room temperature eggs, orange juice, baking powder, vanilla and salt until well combined. Mix for approximately two minutes until well combined being careful not to over mix the cake batter.
- Pour ½ of the cake batter into the butter cake pan. Arrange ½ of the cooled apple mixture over the batter and sprinkle with nuts if using any. Pour the remaining cake batter over apples and add the remaining apple mixture. Save any juices from the apple mixture.
- Place cake on a sheet pan and bake for approximately 80 to 90 minutes or until a toothpick inserted into the center pulls out clean. If your cake begins to brown cover the top with foil. Remove cake from oven and allow to cool for 10 min. Gently loosen the sides of the cake from the pan and allow to cool for another 10 minutes.
- Using a plate flip the cake out onto desired serving plate and pour the remaining apple juices over the top of the cake.