Bus 57 Apple Cake

Here is a very easy cake recipe from the kitchen of Miryam Levy. Seems she had listened in on a conversation in French between two women sitting behind her on the 57 line from Haifa to Kiryat Bialik. And, voila, bus cake!

My only addition was to toss the apples with a little cinnamon (1.5 teaspoons) for a little more flavor. However, the cake should be just fine without that step. I experimented with both red (Honey crisp) and green (Granny Smith). The sugar was a little much with the red ones but perfect with the tarter, green ones. The green apple cake, because the apples aren’t as juicy, had a lovely crunch along the edges as well. The red apple cake was more moist and dense, so it is really up to personal taste as to which apples you choose to use. Heck, I may try it again with a mix of apples!

Red (Honey Crisp) Apple Cake

I also still had the grater out when doing the second cake and so I grated the butter for more even distribution on the top of the cake. The top picture is the red apple cake with sliced butter. The bottom picture is the Granny Smith cake with grated butter.

Green (Granny Smith) Apple Cake

Bus 57 Apple Cake

1 cup semolina
1 cup sugar
1/4 teaspoon salt
1 cup all purpose flour
1 stick cold butter, divided
3-5 apples, depending on size to make 3 cups grated (I recommend Granny Smith)
1 1/2 teaspoon cinnamon, optional

Preheat oven to 350˚F.

Generously butter a round cake pan. Line the bottom with parchment and butter it as well. I used one tablespoon of butter on this step.

Mix semolina, sugar, salt and flour together and pour half the amount into pan. Peel, core and grate apples. If desired, toss the grated apples with a little cinnamon. Evenly spread the apples over the first layer of dry cake mix. Pour the rest of the dry mix over grated apples. Slice or grate the butter and layer  it over the top of the cake.

Bake until golden, about 60 minutes.

Serve hot, topped with ice cream or whipped cream. I also had it cold the next morning with my tea and it was wonderful, too!

As this recipe doesn’t use eggs, substitute margarine for butter and you’ve got a terrific vegan dessert!

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