Time to pare: Pair of apple cakes offer a tasty dessert with a low-fat version

RECIPE FINDER

March 02, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Now and then a request for a recipe draws such a large response that it becomes a disappointment not to be able to print every answer, even though most are very similar.

Peggy Cook of Baltimore wanted just such a recipe. She wrote, "Would you put my request in for a recipe for Jewish apple cake?" And, the mail bags bulged with many readers' responses.

Chef Gilles Syglowski chose two which were identical, except that one also offered low-fat substitutes.

One was from Elizabeth Slater of Baltimore, who wrote, "I baked one today. My husband loves it. He is 85 years old and always asks me to bake the apple cake."

Shirley Christie, also from Baltimore, offered a lower-fat version. "I have baked this for several years and it has just been recently that I took a chance and adjusted it to lower fat. It was a success and no one noticed a difference at all."

Here is the recipe Ms. Slater sent in. Ms. Christie's lower-fat substitutes are noted in parentheses.

Jewish apple cake

3 cups flour

2 3/4 cups sugar

1 cup oil (or substitute 1 cup low-fat yogurt)

4 eggs (or substitute 2 whole eggs and four egg whites)

7 tablespoons orange juice

1/2 teaspoon salt

3 teaspoons baking powder

2 1/2 teaspoons vanilla

2 tablespoons cinnamon

5 to 6 apples

Peel and thinly slice 5 to 6 apples. Place in bowl and mix with 2 tablespoons cinnamon and 1/2 cup of the sugar. Let stand in bowl while preparing batter.

For the batter, mix all of the remaining ingredients, adding the eggs one at a time. Put in greased, but not floured, 13-by-9-inch pan or a tube pan. Spread about half the batter in the pan first then top with half the apples. Repeat the layer of batter and top with remaining apples. Bake at 350 degrees for one hour, if using the pan, and for 1 1/2 hours if using a tube pan. Test for doneness with a toothpick inserted in cake. Do not underbake.

Ms. Slater says the cake freezes well. Ms. Christie says "using the low-fat substitutes of yogurt and egg whites provides a near fat-free, low cholesterol dessert, though not quite calorie free."

Arline C. Nitzberg of Baltimore also responded with the same DTC recipe. She wrote that many years ago she had clipped if from the Afro-American and still has the yellowed original copy with no date on it. "It was listed as being from the 'Windsor Hills Cook Book' and was a complete duplicate of the one my mother-in-law had baked, which was by pouring in some of this and some of that but she could not translate it into a workable recipe," she wrote.

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Chef Syglowski, with the help of the chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Scott Tarplee of Fayetteville, N.C., writes, "I went to a semi-classy restaurant in St. Louis, Mo., and they served a soup as an appetizer which was called beer-cheese soup. What an excellent taste. I have been unable to find the recipe and hope you can help me."

* Kathy Brownley of Catonsville writes, "Please help me find a recipe that appeared in The Sun about 12 or 15 years ago. It was a cold tuna and macaroni dish that included a type of salad dressing, maybe Thousand Island or Russian. I have not been able to find my copy in years."

* Charlotte Marcotte of Kelso, Wash., has lost her recipe for "Kim's enchiladas, which had hamburger, refried beans and a wonderful sauce," she wrote.

* Beatrice Jode of Walla Walla, Wash., wants to make a Dutch cake which "calls for mashed potatoes and the potato water. I'd appreciate a recipe," she wrote.

* Sharon Bennett of Baltimore wants a recipe for Amaretto mousse cake which is similar to the one she had at the Old Philadelphia Inn restaurant. "It was made in a local bakery I believe," she wrote.

* Evelyn Rosenthal of Baltimore writes that in the 1960s she found a recipe called Beef Stew Bourbonnaise which was given out by the French ambassador's wife. "It was a favorite of my husband and children. It called for chuck beef cubes, ketchup, wine, spices, tomato sauce and more. I've lost or given away the recipe. Can you help find it?"

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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