This year for Rosh Hashanah, don’t just dip your apples in honey — celebrate a sweet new year in your dessert, too. This Rosh Hashanah Apple Cake
uses the sweet tartness of Granny Smith apples, a sprinkling of spices, and a full cup of honey for a cake that just might become a new tradition at the table. Use Golden Blossom Honey (certified Kosher, 40 oz. SRP $12.99)
to impart the unique flavors of its blend of orange blossom, sage buckwheat, and white clover and you’ll be sure to delight your guests. Tip: the flavors develop over time, so this is perfect for baking on September 9 and enjoying through the end of the holiday!
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Rosh Hashanah Apple Cake
- 3 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/8 cups sugar
- 2 tablespoons vegetable oil
- 2 eggs
- 1 cup GOLDEN BLOSSOM HONEY
- 3/4 cup strongly brewed coffee, cooled
- 2 Granny Smith apples, peeled, cored and coarsely chopped
- 1 Granny Smith apple, sliced for topping
- 2 tablespoons GOLDEN BLOSSOM HONEY for apple topping
- Preheat oven to 350°. Grease a 10-inch tube pan.
- Sift together the first 6 ingredients. Set aside.
- With an electric mixer beat sugar, oil and eggs until combined. Add honey and beat until well blended. Add dry ingredients alternately with coffee, beating on low until combined. Stir in chopped apples by hand.
- Pour batter into prepared pan. Toss sliced apples with honey so that they caramelize, then arrange slices on top of batter. Bake about 1 hour or until cake tests done. Let cool on rack 10 minutes. Carefully remove cake from pan and cool. This cake can be baked one day ahead. The flavors just improve.