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Perfect Honey Apple Cake for Rosh Hashanah

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A tender, moist honey apple cake with warm cinnamon spice and pockets of softened apple, perfect for Rosh Hashanah or any fall gathering. This easy recipe comes together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 cup (340g) honey (wildflower or orange blossom)
  • ½ cup (120ml) vegetable oil (canola or grapeseed)
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) brewed coffee, cooled
  • 2 medium apples (Honeycrisp or Fuji), peeled and diced into ½-inch cubes
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Peel and dice the apples into ½-inch cubes. Toss with 1 tablespoon lemon juice to prevent browning and set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until evenly distributed.
  4. In a separate medium bowl, whisk together the honey, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 1 minute.
  5. Pour in the cooled coffee and whisk until fully incorporated.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix. A few small lumps are fine.
  7. Fold in the diced apples until evenly distributed.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, invert onto the rack, peel off parchment, and cool completely before slicing.

Notes

Use room-temperature eggs for best results. Do not overmix the batter. The cake tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey. Toast spices for extra flavor. If using a dark non-stick pan, reduce oven temperature to 325°F.

Nutrition

Keywords: honey cake, apple cake, Rosh Hashanah, honey apple cake, fall dessert, Jewish holiday cake, dairy-free cake

Find it online: https://jollyfork.com/perfect-honey-apple-cake-for-rosh-hashanah/