Description
A moist, tender honey apple cake with a crisp cinnamon-sugar crust, perfect for Rosh Hashanah or any autumn gathering. This easy-to-make dessert balances traditional symbolism with simple, pantry-friendly ingredients.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (170g) mild floral honey (e.g., clover or orange blossom)
- 4 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large Granny Smith apples (about 1.5 lbs / 680g), peeled and sliced
- 2 tablespoons granulated sugar (for crust)
- 1 teaspoon ground cinnamon (for crust)
- 2 tablespoons butter, melted (for crust)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with butter or non-stick spray, optionally dusting with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the softened butter and 1 cup sugar on medium-high speed until light and fluffy (about 3 minutes).
- With the mixer on low, add the honey and mix until combined. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add the dry ingredients to the wet ingredients in two batches, mixing on low speed just until combined. Do not overmix. Stir in the vanilla extract.
- Gently fold the sliced Granny Smith apples into the batter until evenly distributed.
- Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven. Drizzle the 2 tablespoons of melted butter evenly over the hot cake.
- Mix the 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle this mixture evenly over the butter.
- Return the cake to the oven for the final 5 minutes to melt the sugar and create a crunchy crust.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
For best results, use room temperature ingredients to ensure a smooth emulsion. Granny Smith apples are recommended for their tartness and ability to hold shape. The cake tastes even better the next day as the honey continues to hydrate the flour and apples. It can be stored at room temperature for 2 days or in the fridge for 4 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
Keywords: Rosh Hashanah, Honey Apple Cake, Cinnamon Sugar Crust, Holiday Dessert, Easy Cake, Jewish New Year, Apple Dessert, Honey Cake