Honey Cake is traditional for Rosh Hashanah, and you eat apples with honey to ensure a sweet year. This cake serves tradition and sweetness. Happy New Year!
2019-- I've updated the ingredients so that the cake can be made in an 11X14 (ish) ceramic baking dish--potluck friendly! Once again, Happy New Year! —drbabs
Test Kitchen Notes
Absolutely delicious! This cinnamon honey apple cake recipe offers a heavy warmth of mixed spices that couples well with the honey and sweet apple. I found the directions clear and easy to follow. I would definitely make this again. —Colleen C
large apples, peeled, cored, sliced about 1/2 inch thick (I used Honeycrisp.)
unsalted butter + more for the pan
1 3/4 cups
all-purpose flour (288 grams)
1 1/2 teaspoons
1 1/2 teaspoons
cinnamon, plus more for the top of the cake
Heat oven to 350° F. Butter an 11x14 ceramic dish. Core and peel apples, and cut into 1/2" slices. Set aside 14-16 slices for the top of the cake. Melt 4 tablespoons of butter in a large pan and continue cooking till brown and nutty-smelling. Sauté apples in browned butter until soft, about 10-15 minutes. Stir in 2 tablespoons of honey, and continue to cook until apples are browned and liquid is reduced. Set aside and let cool.
In a large bowl, stir together flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.
In a medium liquid measuring cup, stir together vanilla extract and buttermilk.
In a stand mixer fitted with a paddle attachment, cream the rest of the butter with the brown sugar until light and fluffy, about 3 to 4 minutes. Beat in 3 eggs and add 4 tablespoons of honey. Beat until thoroughly blended.
Alternate adding flour mixture and buttermilk mixture to the bowl, stirring gently after each addition. Finish stirring by hand, ensuring that there are no pockets of flour and the batter is thoroughly combined.
Pour half the batter into the prepared pan. Cover with sautéed apples and spread the other half of the batter over the apples. Smooth the top, and place the reserved raw apple slices on top. Sprinkle turbinado sugar over the top.
Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan. Transfer to a cooling rack and let cool to room temperature.