Congratulations to David Ratz, this weeks Feature Friday winner with his Bubby’s scrumptious recipe for apple cake! If you would like to be featured on KT, it’s as easy as submitting a recipe here.

My bubby (grandmother in yiddish) makes an apple cake that everyone in my family loves. When my grandparents were younger, after WWII, they moved to America. They then opened a cafe shop with my great aunt and uncle and this recipe was made for many holidays. Now that my bubby is older, she doesn’t make it that often but when she did make it, I got the privilege of watching her bake this delicious apple cake.


The recipe is doubled so you can make cookies with the extra dough. 

3 cups of flour

3 sticks of margarine, softened

3 tsp of baking powder

1 cup of sugar

3 eggs

And 1 tbsp of vanilla

Mix the dry ingredients then add the wet ingredients and refrigerate the dough for an hour


5 macintosh apples cored, peeled and thinly sliced

2 Tbsp of matzo meal

2 Tbsp of sugar (+ dash of cinnamon)

2 Tbsp of jelly (preferably strawberry)

Preheat the oven to 350 degrees.

Take dough out of fridge, cut in half and role out to fit pyrex pie plate. The other half of the dough can be used for a second pie or for tons of delicious cookies.

Place half of the matzo meal and half of the apple’s on top of the dough then add 1tbsp of sugar. Repeat with the rest of the apples and sugar.

Add dollops of the jelly on the apples and place the rest of the dough on top.

Seal the edges of the dough by using a fork and use the fork to place holes throughout the top of the dough. Then sprinkle cinnamon sugar on the top and put it in the oven for an hour.

This apple cake is great fresh out of the oven with some ice cream. You can also use the dough to make cookies in a circle with a glass or use a cookie cutter  with cinnamon sugar or with one chocolate chip in the center.