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Patsy’s Apple Hill Cake

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Family Story

About 25 years ago, on our yearly Summer drive to Glenbrook at Lake Tahoe, we stopped for lunch at The Apple Hill Cafe. As I was perusing the local newspaper, a recipe for an apple cake caught my eye. It was dairy free, which I was at the time, as well as being perfect for the Jewish New Year. Over time, I have adjusted the recipe to make it gluten free and added enough other changes that I can now call this my own. It is on the menu for every Rosh Hashanah.


1 Step

Heat oven to 350'. I like to use the convection setting if it is available. Combine sugar, oil, eggs and vanilla and stir well. Fold sifted flours, salt and baking soda into the above mixture. Stir in apples until all the ingredients are well combined.

2 Step

Pour the mixture into a well greased with olive oil oven proof serving dish. The cake can be difficult to remove so I like to bake it in a dish that is attractive to serve out of.

3 Step

Bake for 40 minutes or until the center of the cake doesn't jiggle and the edges are well browned.

4 Step

Whip the whipping cream while the cake is baking and keep refrigerated until ready to serve it with the Apple Cake.


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