Not only is this a great fall cake recipe, but it’s also perfect for Rosh Hashanah. Baked with traditional ingredients of apple and honey, this moist bundt cake is a great way to celebrate the Jewish New Year.
For the Honey Apple Cake:
3 large eggs
3/4 cup honey ( I use Nature Nate's Raw &Unfiltered Organic Honey)
1/4 cup white sugar
1/4 cup light brown sugar
1 1/4 cups canola oil
1 1/2 tsp vanilla
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp allspice
1/8 tsp ground cloves
4 Granny Smith or Gala apples (peeled, cored, and shredded)
1/3 cup honey
1 teaspoon vanilla
- Adjust rack to middle position and preheat oven to 325 degrees F. Spray a 12-cup Bundt pan with vegetable spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices; set aside
- In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. Stir in the flour mixture into the liquid, stir gently to blend until no pockets of flour remain, do not overmix. Fold in the shredded apples.
- Pour batter into the pan and smooth top with rubber spatula.
- Bake cake for 70-80 minutes. When the edges darken and just begins to 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. It’s a very moist cake, so it’s easy to undercook it.
- Let cake cook in pan on a wire rack for 10 minutes, and then invert on wire rack to cool.
- Heat honey and vanilla on microwave for 30 seconds to thin. Brush over warm cake and let cake rest about 1 hour before serving.