There are many apple pie recipes, each with its own twist and many truly delicious. I don't think I'll ever get tired of it; it's one of my favorites.
There is a recipe that has caught my attention. It's a cake with a double layer of apple, one on top and another in the middle of the sponge, which has no dairy and replaces butter with oil. I get the feeling it must turn out to be a moist, tender, and delicious cake, with the touch of cinnamon that pairs so well with that fruit.
The recipe was published on the blog I Love Bundt Cakes, and although from what I say you might think there's not much surprise, I was captivated by the story behind it: a Jewish cake about which little is known. Since I dislike recipes that are lost or forgotten, I thought it would be interesting to share it with all of you.
You can find the recipe on the mentioned blog (here). In their case, they baked the sponge in the new Fruit Tartine mold by Nordic Ware, and chose to invert it so the bundt shape would show, leaving the top apple layer as the base. All of this results in a delicious bundt!
