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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Nana's Apple Cake - Sugar Free

Nana's Apple Cake made in a 14x9x2" cake pan.

Nana's Apple Cake made in a tube pan.

Are you looking for a mouthwatering cake recipe? Want to impress your guests? You've stumbled upon a special recipe here! I guarantee that this recipe for 'Jewish style' apple cake will become a requested favorite for you as it has over the years for me.

When my Nana made this cake she used sugar because back then we didn't understand what refined sugar did to your body. I simply modified her recipe by replacing the sugar with Splenda Sugar Substitute. I end up with the same moist and delicious cake Nana made but without all the unwanted calories.

There are so many varieties of apples and you can, of course, use your favorite. I find that "Spy" apples give me the best baking results and that's what I've used here.

Give it try.....your family will thank you over and over.


  • 4 Large Apples, peeled, cored, and sliced. ( I use Spy Apples when available but Mutsu works great too)
  • 3/4 Cup Splenda Sugar Substitute (or use sugar if you don't care about calories)
  • 1 Teaspoon Cinnamon
  • 4 Cups Flour (I use half whole wheat and half white)
  • 2 Cups Splenda Sugar Substitute (or sugar)
  • 4 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Orange Juice (without pulp)
  • 1 Cup Canola Oil
  • 4 Eggs

Here's how you do it...
  1. Prepare your baking pan with cooking spray.
  2. Preheat your oven to 350F.
  3. Mix 3/4 cup Splenda with the 1 teaspoon cinnamon into a large bowl and toss with your apple slices until coated. Set aside.
  4. In your mixer bowl blend together the sifted flour, 2 cups Splenda (or sugar), baking powder, and salt.
  5. To that add the 1 cup of orange juice, 1 cup of canola oil, and the 4 eggs (first broken into a small bowl to prevent shells getting into your batter).
  6. Pour half the batter into the prepared baking pan.
  7. Arrange half of the sliced and coated apples on top of the batter.
  8. Add the rest of the batter.
  9. Top with the other half of the coated apple slices (it looks pretty arranged in a pattern)
  10. Bake in 350F oven for 1 hr 15 min, or until a wooden skewer comes out clean from the center of the cake.
When done, loosen but do not remove the cake from the pan immediately. Allow it to cool .
You can also experiment with using loaf pans and/or rectangular cake pans. Cooking times will vary.

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