Sheilah Kaufman: Hi, I am Sheilah Kaufman, Cooking Instructor, Cookbook Author, Food Editor, Culinary Lecturer. We are here today showing you recipes for Rosh Hashanah and Yom Kippur, that can be made ahead or frozen and now we are going to show you how to make my famous Jewish Apple Cake.
I keep a piece of foil under my Springform and my Angel pans in case they -- in old age leak into the oven, this way they will leak on to the paper, less mess for me. Little bit of batter, apples, batter, more apples, time for batter again. It doesn't matter if it covers all of the apples or not, they all are going to baked together and the last layer of apples.
Mind you usually while I do this I eat. I want to get every drop out, this is a deep deep bowl. You want to make sure you get everything. Now this cake takes longer to bake. It's probably about an hour and hour and a half and then we will see how it comes out. The cake is out of the oven. Oh, it smells so good. If you slice this, you can easily get 16-20 slices out of it. Funny for you, all of you, wanted to come over and share with me but this is for my friends and my family and I want to wish you very happy, healthy New Year.