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–+ servings
Honey Apple Cake 1

Honey Apple Cake

Perfect for Rosh Hashanah celebrations or any fall gathering, this Honey Apple Cake combines the natural sweetness of fresh apples with aromatic honey to create a moist, flavorful dessert that's both traditional and irresistible.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Jewish
Servings 12 slices
Calories 320 kcal

Equipment

  • 10-inch Bundt Pan or Tube Pan
  • Mixing Bowls
  • Wire Rack
  • Small Saucepan

Ingredients
  

For the cake

  • 3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup vegetable oil or unsweetened applesauce for a lighter version
  • 3/4 cup honey use local wildflower honey for more complex flavor
  • 3/4 cup granulated sugar can reduce to ½ cup for less sweetness
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 3 medium apples peeled and diced (Honeycrisp or Granny Smith work best)
  • 1 tbsp lemon juice for tossing with apples
  • 1/2 cup warm coffee or strong tea enhances flavor without adding coffee taste
  • 1/4 cup orange juice freshly squeezed

For the honey glaze (optional)

  • 1/4 cup honey
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan or tube pan, being sure to reach all the nooks and crannies.
  • Peel, core, and dice the apples into ¼-inch cubes. Toss them with 1 tablespoon of lemon juice to prevent browning and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a large mixing bowl, beat oil, honey, sugar, eggs, and vanilla extract until smooth and well incorporated, about 2-3 minutes.
  • Add the dry ingredients to the wet mixture in three batches, alternating with the coffee/tea and orange juice. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition.
  • Gently fold in the diced apples using a rubber spatula, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached. Shield with foil after 45 minutes if the top is browning too quickly.
  • While the cake bakes, prepare the honey glaze (if using): combine honey, water, lemon juice, and cinnamon in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 3-4 minutes until slightly thickened. Keep warm until needed.
  • Allow the cake to cool in the pan for exactly 10 minutes, then invert onto a wire rack.
  • While still warm, brush the honey glaze all over the cake if using. The warm cake will absorb the glaze, creating pockets of honey flavor throughout.

Notes

This cake actually improves in flavor after 24 hours as the honey and apple flavors meld together. For a healthier version, replace half the oil with unsweetened applesauce or use whole wheat pastry flour for 50% of the all-purpose flour.
For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. The moisture from the apples and honey helps prevent the dryness often found in gluten-free baked goods.
Store at room temperature under a cake dome for up to 3 days, or refrigerate for up to 5 days in an airtight container. The cake can also be frozen unglazed for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 58gProtein: 4gFat: 9gSaturated Fat: 1.5gCholesterol: 47mgSodium: 270mgPotassium: 180mgFiber: 2gSugar: 36gCalcium: 40mgIron: 1.5mg
Keyword Honey Apple Cake, Rosh Hashanah, Fall Dessert, Apple Cake
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