There are many recipes for apple pie, each with its own speciality and many of them really delicious. I don't think I'll ever get tired of it, it's one of my favourites.
There is a recipe that has really caught my attention. It is a cake with a double layer of apple, one on top and one at the middle of the cake, which does not contain dairy products and replaces butter with oil. I have the feeling that it has to result in a moist, soft and delicious cake, with the touch of cinnamon that goes so well in combination with that fruit.
She has posted the recipe on her blog I Love Bundt Cakes , and although you might think it doesn't have much of a surprise, I was captivated by the story behind it: a Jewish cake about which not much is known. Since I don't like the idea of lost or unknown recipes, I thought it would be interesting to share it with all of you.
You can find the recipe on the blog mentioned above ( here ). In this case, they have prepared the cake in the new Nordic Ware Fruit Tartine mould, and they have decided to invert it so that it looks like a bundt cake, so that the top apple layer serves as a base. All of this results in a delicious bundt cake!
