Description
A moist, tender, and perfectly spiced honey apple cake that honors Jewish New Year traditions. This easy one-bowl dessert balances sweet honey with tart apples and warm spices for a nostalgic holiday centerpiece.
Ingredients
Scale
- 3 medium Granny Smith apples (peeled and thinly sliced)
- ½ cup (120ml) raw honey
- 2 tablespoons (30g) unsalted butter
- ½ cup (120ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts or pecans
- Optional: 1 tablespoon sugar mixed with ½ teaspoon cinnamon for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Peel, core, and thinly slice the apples. Arrange them in a bowl.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced apples and sauté for 3-4 minutes until they start to soften and release juices. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the vegetable oil, honey, sugar, eggs, and vanilla extract vigorously for about a minute until emulsified.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined. Do not overmix.
- Fold in the sautéed apples (and nuts if using) gently into the batter.
- Pour batter into the prepared pan, smooth the top, and sprinkle with cinnamon sugar if using.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Thinly slicing the apples is crucial to prevent raw centers. Sautéing the apples first removes excess moisture and prevents a soggy cake. The cake tastes better the next day as flavors meld. It can be stored at room temperature for 3 days or refrigerated for 5 days. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 180
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
Keywords: Rosh Hashanah, Honey Apple Cake, Jewish Holiday Recipe, Easy Dessert, Gluten-Free Option, Holiday Baking, Apple Cake