# @jakecohen on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CFUsIlYBP0T
- **Gondola URL:** https://gondola.cc/posts/76263782-jakecohen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/49b7b8761b.jpg
- **Posted:** 2020-09-19T15:32:54.000+00:00
- **Account Owner:** Jake Cohen (@jakecohen) — https://gondola.cc/jakecohen

## Caption

Big Time Rosh. (My great grandmother Nanny’s Apple Cake was not only the first family recipe I learned from my aunt Susi, it was the first Jewish food I ever wrote about. It’s half cake, half pie, fully Jewish, and perfect for Rosh!! I have a vvvv yummy variation coming in my cookbook, but below you’ll find the original with the continued tweaks I make every year. I promise this is my last one, but I had to share because today you’ll also be able to find it in a very special high holiday ice cream sundae at caffepanna, so if you’re in NYC you must visit and give it a try!!!!) #roshhashana #jewish #jewishfood #apples #dessert #cake #applecake #myonetable #saveurmag 

Nanny’s Apple Cake 

2 1/4 cups all-purpose flour, divided
1 cup sugar
2 teaspoons ground cinnamon, divided
1 teaspoon kosher salt, divided
1 teaspoon baking powder
2 sticks unsalted butter, chilled and cubed, plus more for greasing
1 large egg, lightly beaten
2 pounds Honeycrisp apples, cored and cut into 1-inch pieces
1/4 cup walnut halves, roughly chopped
1/4 cup raisins
2 tablespoons fresh lemon juice
2 tablespoons wildflower honey
1/2 teaspoon freshly grated nutmeg

Preheat the oven to 350°. 

In a food processor, pulse 2 cups of the flour with the sugar, 1 teaspoon of the cinnamon, 1/2 teaspoon of the salt, and the baking powder. Add the 2 sticks butter and pulse until it forms pea-size crumbles. Pour in the egg and pulse until the dough just comes together. 

Press two-thirds of the dough into a greased 9-inch pie pan to have the edges flush with the edge of the pan. In a medium bowl, toss the apples with the remaining 1/4 cup of flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, the walnuts, raisins, lemon juice, honey, and nutmeg and then pour into the pan. Pinch off small pieces of the remaining dough and scatter them over the top of the apples.

Bake the apple cake until golden brown and bubbling in the center, about 45 minutes. Transfer the cake to a rack and let cool completely before slicing and serving.

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## Credits

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## Tags

saveurmag, jewishfood, dessert, cake, roshhashana, myonetable, jewish, applecake, apples

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