Recipes

Mark Goldberg’s Sweet Rosh Hashana Treat

Rosh Hashana starts tonight and, if you’re a little bored with the standard apples dipped in honey, Mark Goldberg has a dessert idea for you. The former Mistral chef, currently preparing to open Woodward at the Ames Hotel, suggests an apple-cranberry cake: “Apples are a traditional Rosh Hashana food and this works with the ingredient in a fun way.” The recipe, says Goldberg, is “reminiscent of the type of cake my grandmother used to make” but has been “reworked a little bit to be a bit more “user friendly” than her version.” Check it out below.

Apple - Cranberry Cake
½ C brown sugar
1 T cornstarch
1/4 t cinnamon
1 1/2 C cranberries
1 1/2 c chopped apple
1/2 C cranberry juice
1 C all-purpose flour
1/2 C whole-wheat flour
1 T baking powder
1/4 t salt
1/8 t baking soda
8 T butter
3/4 t lemon zest
3/4 C sugar
1 egg
½ C milk
2 teaspoon(s) vanilla extract

1. Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
2. Prepare topping: Whisk brown sugar, cornstarch and cinnamon in a medium saucepan until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.
3. Combine all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
4. Mix together is separate bowl butter and lemon zest. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and
beat until a smooth batter forms. Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.
5. Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Transfer the pan to a wire rack and let cool for 20 minutes

Mark Goldberg’s Sweet Rosh Hashana Treat