Honey Apple Cake
User Reviews
4.8
393 reviews
Excellent
Honey Apple Cake
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This Honey Apple Bundt Cake for Rosh Hashanah is moist, sweet, and beautifully iced for a unique twist on Jewish honey cake. Kosher, Pareve.
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Ingredients
Cake
- 3 large eggs
- 3/4 cup honey
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 1/4 cups canola oil
- 1 1/2 teaspoons vanilla
- 3 cups all purpose baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon allspice
- Dash ground cloves
- 4 Granny Smith apples (peeled, cored, and shredded)
Icing
- 1 cup + 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- 1/2 to 2 tablespoons water or non-dairy creamer
Instructions
- Preheat oven to 325 degrees F. 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 shredded apples and their juice.
- Spray your Bundt pan with cooking spray, 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.
- Bake cake in preheated oven for 75-90 minutes (if you're using a black or dark-colored bundt pan, yours may bake faster - start checking around 50 minutes). When the edges 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 comes out clean, it's 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!).
- Let the cake cool 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 center tube and sides. Allow cake to cool completely (very important to let it cool before frosting).
- Now it’s time to decorate your cake. Decorate this cake the same day you serve it; the cake is moist so it tends to “soak up” the powdered sugar, plus the icing looks prettier fresh. To keep things neat, I like to do this part on a wire cooling rack with a piece of parchment paper underneath to catch extra sugar/ drips. You can simply do it on a plate if you prefer. First, put 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle sugar 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, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add ¼ tsp of vanilla extract and 1/2 tbsp water or non-dairy creamer to the bowl (when I first posted this recipe years ago I used non-dairy creamer, but I actually prefer using water now). Stir 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 it 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 icing to dry completely before serving—this usually takes about 30-60 minutes. Slice and enjoy!
Notes
- You will also need: 9 inch Bundt cake pan, sifter, wire cooling rack, parchment paper, sealing bag (reusable or disposable)
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
75g
(25%)
Protein
6g
(12%)
Fat
4g
(6%)
Cholesterol
55mg
(18%)
Sodium
327mg
(14%)
Potassium
209mg
(6%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
120IU
(2%)
Vitamin C
3.5mg
(4%)
Calcium
50mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Cholesterol | 55mg | 18% |
| Sodium | 327mg | 14% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
393 reviews
Excellent
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