While Rosh Hashanah has come and gone this year, I still wanted to make a traditional dessert for this lovely holiday. I gotta get my Rosh Hashanah cooking down and practice for next year! I have tackled the savory (with kugel) and now onto the sweet, an apple honey cake! Plus, I love desserts so any excuse to bake… I’m there!
Apples and honey are two traditional ingredients meant to evoke tidings of a sweet New Year. I like this sentiment! And while I may not be Jewish and this holiday may not hold a lot of meaning for me, this week has brought many new changes and beginnings in my life…. a new job, and some great things around the corner for me. I’m looking forward to this “New Year.” Life is wonderful and strange and I wouldn’t ask for anything else.
Once again, I used the Shiksa in the Kitchen’s recipe for this apple honey cake. Her recipe was wonderful, producing a moist delicious cake and her photos are beautiful. I tried to emulate her gorgeous finished product!
Also quick note — I’ve never really made much attention to honey jars… but how adorable are they? Is designing honey jars a job? I’d like to do a photo project of honey jars around the world….
- 3 large eggs
- ¾ cup honey
- ½ cup white sugar
- ¼ cup light brown sugar
- 1¼ cup canola oil
- 1½ tsp vanilla
- 3 cups all purpose baking flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp cinnamon
- ¾ tsp salt
- ¼ tsp allspice
- Dash of ground cloves
- 4 Granny Smith apples - peeled, cored, and shredded
- Preheat oven to 325 degrees F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples.
- Spray your Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.
- Bake cake in preheated oven for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it's done.
- Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely (very important to let it cool before frosting).