Honey Apple Cake is a modern Jewish recipe for a honey and apple bundt cake to celebrate Rosh Hashanah. The full recipe is presented here and I hope you enjoy this classic Jewish version of Honey Apple Cake.
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Honey Apple Bundt Cake for Rosh Hashanah is moist, sweet, and beautifully iced for a unique twist on Jewish honey cake.
Apples and honey are a traditional part of the Jewish New Year festival, Rosh Hashanah Eating apples dipped in honey during this celebration is a way to wish for a sweet and healthy new year. Honey cake is a traditional dessert for Rosh Hashanah. This recipe is a twist on that, adding apples to the mix.
Ingredients:
For the Cake:
3 large eggs
180ml honey
100g white sugar
50g light brown sugar
300ml rapeseed (canola) oil
1 1/2 tsp vanilla extract
360g plain (all purpose) flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp ground allspice
Dash of ground cloves
4 Granny Smith apples (peeled, cored, and grated)
For the Icing:
150g powdered sugar + 3 tbsp powdered sugar for dusting
1/4 tsp vanilla extract
1/2 to 2 tbsp water or lemon juice
Method:
Preheat your oven to 160C. 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, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the grated apples and their juice.
Grease your Bundt pan, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.
Transfer the cake to the centre of your pre-heated oven and bake for 75–90 minutes or until the edges of the cake begin to darken and 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 emerges cleanly, then the cake is done. It’s a very moist cake, so it’s easy to undercook it — err on the side of caution and let it bake a little longer if you’re unsure (but don't bake it too long or it will dry out!).
Remove from the oven and let the cake cool in the tin for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the centre tube and sides. Allow cake to cool completely before icing.
Wait until you're almost ready to serve before decorating the cake as it's very moist and tends to absorb the powdered sugar. Place a wire rack on a tray (to catch spills) then set the cake on the rack. Grab a fine-meshed sieve then add 3 tbsp powdered sugar and sprinkle onto the top of the cake by tapping the strainer or sifting to release an even shower of sugar around the surface of the cake.
Next, prepare your drizzle icing. Sift 150g of powdered sugar into a mixing bowl. Add ¼ tsp of vanilla extract and 1/2 tbsp water or lemon juice to the bowl. Stir together the sugar and liquid with a whisk or fork to blend. The trick with this icing is to add liquid very slowly — you only want to add until the icing just comes together. Add additional liquid by half teaspoonfuls, mixing constantly, until the mixture has the texture of very thick honey. You want the icing to be quite thick. When you can pull a spatula through the icing, and it takes a few seconds for the gap in the icing to close again, the texture is right.
Place a sealing bag (reusable or disposable) inside a tall water glass, open end facing upward and wrapped around the edge of the glass, so there is an open space for easy filling. Pour the icing into the bag.
Close the bag, leaving a small bit open to vent. Guide the icing towards one of the lower corners of the bag. Cut the very tip of that corner off the bag.
Drizzle the icing in a zig-zag pattern around the cake by squeezing the bag gently to release the glaze.
Allow the icing to dry completely before serving (this usually takes about 30-60 minutes).
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