Shanah Tovah! I guess I’m a little late with my new year’s greetings, but the sentiment still stands.
The BF and I had been planning a trip with friends to Gordonsville, Virginia, for months. One minute I was thinking about the trip, and the next I was baking a cake and wishing the BF a happy new year. He was confused. Maybe you are too. To illuminate, here was my thought process:
- I should bake a dessert to take with us
- I have a ton of leftover apples from the Apple Festival
- Why are there so many Jewish blogs coming up when I search for apple cake recipes?
- It’s Rosh Hashanah! My friends celebrate Rosh Hashanah!
- What’s Rosh Hashanah?
- Google says apples with honey are a traditional Rosh Hashanah food item
- Apple honey cake!
- Happy New Year!
I don’t always vocalize all those steps in between the first and last point, so sometimes people are confused what I’m talking about. At any rate, I was excited that so many pieces came together for this dessert to fit perfectly into our weekend trip.
Even if you or your friends don’t celebrate Rosh Hashanah, this cake is amazing. And its delicious spice, honey, and apple flavors are really getting me in the mood for fall. I used the most delicious local wildflower honey for this, and the honey flavor was super intense. Apparently wildflower honey is stronger than clover honey, which is what most honey is in the States.
A small note on the recipe: the original recipe said to bake it for 75-90 minutes because the batter is so wet. I did not find this to be the case. I baked it for closer to 65-75 minutes, and I thought it turned out a little dry. I imagine it might depend on the quantity/type of apples you use, and maybe even on the type of honey you use, I’m not sure. So my warning to you is to just keep checking your cake with the toothpick test, and don’t freak out if it takes way shorter or way longer than the recipe says.
Honey Apple Cake adapted from The Shiksa in the Kitchen
3/4 cup honey
1/2 cup white sugar
1/4 cup brown sugar
1 1/4 cup canola oil
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
4 Granny Smith apples — peeled, cored, and shredded
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, salt, and spices. Incorporate the flour mixture into the liquid, and stir to blend. Fold in the shredded apples.
Grease a bundt pan, and pour the batter into the pan. Bake cake in preheated oven for 60-90 minutes. Check repeatedly with the toothpick test — when a toothpick or wooden skewer inserted into the thickest part of the cake comes out clean, it’s done.
Let the cake cool for about 10 minutes, then invert onto a wire rack. Allow cake to cool completely before frosting.
If you want to get super fancy, here’s how to decorate it: Place foil or pan on the counter, and then place the cake – still on wire rack – overtop the foil. Use a fine-mesh sieve or sifter to sprinkle a few tablespoons of powdered sugar overtop the cake. Fill a plastic baggie with the vanilla glaze and cut a tiny corner of the bag off. Drizzle the glaze in a zig-zag pattern over the top of the cake. Let stand at room temperature until glaze sets, about 15 minutes.
Vanilla Glaze from Bon Appetit
2/3 cup powdered sugar
4 teaspoons (or more) milk
1 teaspoon vanilla extract
Sift powdered sugar into a mixing bowl. Add milk and vanilla, and whisk to blend.
Add more milk by 1/4 teaspoons to thicken glaze if necessary.
Linking up With:
Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog