This dessert was one of the very first recipes I posted on my blog. It has since become a holiday favorite for many families! I have updated this post and republished it with new pictures and more detailed recipe instructions. Enjoy!
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Summer is coming to an end, which means goodbye sunshine, hello holidays! From September through the end of the year, we celebrate some amazing food-filled Jewish holidays. The first is Rosh Hashanah, the celebration of the Jewish New Year signifying the end of the Hebrew calendar cycle. It is the first of what we call the High Holidays (or High Holy Days), a ten-day period that ends with Yom Kippur—the holiest day of the Jewish year. Rosh Hashanah occurs on the first and second days of Tishri, which is the seventh month on the Hebrew calendar. On the Roman calendar, Rosh Hashanah usually occurs during the month of September.
The Rosh Hashanah holiday is a time for reflection. We recognize and admit the things we’ve done wrong over the past year. Let’s face it, nobody’s perfect. Rosh Hashanah allows us to recognize our shortcomings, providing an opportunity to better ourselves through prayer. We are also actively encouraged to repent by seeking forgiveness from the people we have wronged during the previous year. It is not uncommon for Jews to apologize to people they have mistreated so they can start the new year fresh, with a “clean slate.” We are reminded not to repeat these mistakes in the coming year; in this way, Rosh Hashanah is an opportunity to improve the way we approach the world. It’s a holiday that helps us to become better people. And that’s a beautiful thing. 🙂
The shofar, a special instrument made from the horn of a kosher animal, is blown on Rosh Hashanah
Jews from different parts of the world celebrate Rosh Hashanah in a variety of ways. Holiday traditions vary according to family background and local customs. A special prayer service is held at synagogue emphasizing both repentance and remembrance. During this service, gratitude is expressed to God for the creation of the world and humanity. The shofar, a special instrument made from the horn of a kosher animal (usually a ram), is blown. Tzedakah, or charitable giving, is also part of the holiday. Good deeds are done in the hopes that God will seal our names in the “Book of Life,” which brings the promise of a happy year to come.
And then, of course, there’s the food. What would a Jewish holiday be without a celebratory meal of epic proportions? (Unless of course it’s Yom Kippur, a fasting holiday.) The Rosh Hashanah meal—or meals, depending on the way you celebrate—are particularly fun, because they feature symbolic foods that signify our hope for a “sweet new year.” We enjoy “new fruit,” a fruit that has recently come into season but we have not yet had the opportunity to enjoy this year (often a pomegranate). The head of a fish is sometimes served, symbolizing the literal translation of Rosh Hashanah, which means “Head of the Year” in Hebrew (on our table it’s strictly symbolic, we don’t eat it). Challah is baked fresh, sweetened with raisins or fruit and braided into a round shape. Apples and challah are dipped in honey, again symbolizing sweetness. In fact, honey is a major ingredient in many traditional Rosh Hashanah dishes, including the famous (or should I say infamous!) Rosh Hashanah honey cake.
Honey, apples and challah are traditional Rosh Hashanah foods.
I had trouble getting excited about this whole honey cake tradition. At my first few Rosh Hashanah celebrations, the honey cake was my least favorite part of the meal. It’s usually a dry, overly-spiced, overly-sweet cake that sits virtually untouched on the Rosh Hashanah buffet—more like an afterthought than a truly inspiring dessert. I tried many traditional honey cake recipes over the years, but each one seemed more disappointing than the last. I experimented with my own recipe ideas, but it always turned out kind of…well, honestly, kind of blah tasting.
A few years ago, as we were dipping our apples into honey, it occurred to me that maybe I’d been approaching this whole honey cake thing from the wrong perspective. Yes, a honey cake is traditional—but apples are also a traditional Rosh Hashanah food. Why not combine the two flavors into one dessert cake? Around that same time I bought my first Bundt cake pan, so I decided to play around with it and see what I could come up with. After a few failed attempts, I discovered the right combination of ingredients and baked an irresistible Honey Apple Cake. Shredding apples into the batter lends moisture and creates a lovely texture. This recipe is now our Rosh Hashanah tradition. My family enjoys it so much that I often serve it for other cold weather holidays like Sukkot, Thanksgiving and Purim. I’m so excited to share it with you!
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Honey Apple Cake
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
NOTES
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!
Nutrition
tried this recipe?
Let us know in the comments!
David S says
HI Tori,
I have a feeling you’ll say you’ve never tried this, lol, but I was wondering about cutting down on the fat by replacing 1/2 the oil with applesauce, whether this would still come out OK. I’m going to make this into cupcakes as directed on another page on your site.
Hope there’s still time for you to answer this before I make this on Saturday. 🙂
Tori Avey says
I have not tried this, but other readers have. You’ll probably be fine making it into cupcakes, but another reader had an issue making it into a bundt cake – the bundt crumbled a bit as they took it out of the pan. For cupcakes I wouldn’t worry, it should work fine. Check comments for further feedback from readers.
Foodboi says
Hi Tori,
Agreed that most honey cakes are “blah”. The ones where I have enjoyed the texture have been a bit tacky/damp on top (no honey or apparent glaze). Do you know what creates this or how to replicate it?
Tori Avey says
I think that’s just the effect of a cake with a lot of honey in the batter – so much so that it sort of oozes out of the finished product. Not certain, though.
Slk says
Hi Tory,
If I don’t have a bunt cake pan, is it possible to make this in a regular 9×13 Pyrex dish?
If so, on what temp and for how long?
I haven’t left the house since March and my husband would appreciate I not spend any more on Amazon 🤣
Wishing you and your whole family Shana Tova!
Tori Avey says
I feel you on the ordering! It will certainly work, I just don’t have an exact timing for you. I would start checking it around 40 minutes, give or take. It’s ready when a toothpick inserted into the center comes out clean. Enjoy!
Arielle says
Hi! Would coconut sugar work instead of white sugar?
Amanda Robb says
Hi Tory, I’m wondering if I can make the batter for this cake one day early and refrigerate it and then bake it on the big day. Thank you! Amanda
Tori Avey says
Hi Amanda, I have never done that (so no promises!) but it will probably work fine – just cover it well and re-stir it before you bake. Good luck!
Malka K says
This cake is my go to recipe. So delicious. I was wondering if I can make these in a muffin pan?
Tori Avey says
You can! Instructions at the following link, at the bottom of the post – and it includes cute decorations! https://toriavey.com/toris-kitchen/family-fun-rosh-hashanah-honey-apple-cupcakes/
Daniel says
I would like to make this but I don’t have any cake pans – is it possible to make this as a loaf?
Tara Hanover says
I’ve tried posting this a few times but for some reason it’s not showing up under comments. I was wondering if I bake this into two different cake pans that need to be frosted together should I seal the cakes with the icing that you suggest or do you think something like caramel would be better? I ask because you said to add the icing before serving as the cake can soak up the frosting. But I don’t know if caramel would be too sweet? I found a large Nordic Ware cake pan in the shape of a beehive (bakes in halves) that you put together with frosting after you bake it and plan to spin some caramel sugar around the cake to look like bees flying around the cake. L’Shana Tovah!
Tori Avey says
It’s a great idea, but I cannot advise on the best way to hold the halves together. I will say that this is not an overly sweet cake – it’s sweet but moderately so, so I don’t think caramel would hurt the flavor.
Jeri Gundlach says
Hi, Tori! I’m not Jewish, but I like to clip/save new recipes and saw one for “Rosh honey cake” in the paper. It required coffee, which I can’t have, so I went online to find an alternative, and yours sounded yummy. (I substituted cider.) I also liked the use of apples instead of raisins/currants, and I appreciate all your helpful advice as well. The cake is just as great as you said, and it was heartwarming to read about your family’s response to it, your customs, memories, etc. So from this old retired Lutheran teacher, thank you, and blessings on your upcoming Rosh Hashanah celebration.
Jeri Gundlach
P.S. This cake is safe for people like my grandson’s wife, who are lactose-intolerant!
Tori Avey says
So glad you enjoyed it!
Leah says
Your apple honey cake is one I,bake every year……I make 3 small loaf pans and give it as gifts. It’s the best honey cake recipe I’ve ever tried. Many thanks!
sandy says
How long should I bake the cake if I use loaf pans instead of a Bundt pan
Tori Avey says
I don’t have an exact timing (would also depend on the size of the loaf pans, but I would start testing with a toothpick around 25 minutes. If it comes out of the center clean, it’s done. You may need longer than that, I can’t say without testing it myself.
Jack Dolcourt says
This makes a superb cake, moist and not heavy like so many of the other honey cakes out there. In one recipe I substituted ginger to replace cinnamon because of a food allergy and the result was also very good. Thanks, Tori.
Rachel says
Made it into muffins with the Sunday school kids last Rosh Hashanah. Everyone loved it.
Nina Tobias says
Goodbye, dry honey cakes! I’ve tried so many recipes over the years and finally found a keeper.
I do have a comment which might be helpful to others remarking on the baking time. I followed the recipe exactly as written, used a black Nordicware bundt and a conventional oven. Knowing that the dark pans often mean faster baking, I checked after 60’ and the cake was ready.
Thanks again for a truly outstanding recipe. Wishing you and all you love a healthy, happy New Year.
Tori Avey says
Thank you for the tip, Nina! L’shana tova. 🙂
Tanya says
Made it for Rosh Hashanah diner last week. Everyone loved it. I didn’t have a bunt pan and used a one piece tube pan. The cake came out delicious. Thank you Tori for sharing the recipe!
Nat says
I made this cake for Rosh Hashanah this year, and shredded 4 apples as listed. However when I served it, there were no flavours or hints of apple. I was expecting some bites to have apple in them. Am I doing something wrong?!
Tori Avey says
It should have an apple flavor, for sure. How large were the apples you used, and did you use Granny Smith (green) apples? If you try again, you might try choosing larger apples. Also if you really want the apple to be dominant, you can add an additional apple peeled, cored, and diced into small pieces (in addition to the shreds).
Susan Lewis says
This cake was perfect!!!!
Ate by young and old and not a drop left
My husband now wants this for his birthday cake and since I need 2 was wondering if this cake freezes well
Thank you
Tori Avey says
Glad you enjoyed it! Freeze the cake unfrosted, wrapped in two layers of plastic wrap, and don’t freeze it for longer than 1 month.
Stephanie Dallaire says
This was really good and got rave reviews by everyone who tried it! Keeping this one on the recipe roster!
Jessica says
Love this cake. Last year I liked the flavor but it was a bit dry. This year I added a dollop of applesauce and cooked for only 60 minutes. Same delicious flavor and perfectly moist!
Barb Schwartz says
Can you use milk or cream instead of no dairy creamer?
Tori Avey says
Use water if you don’t have creamer on hand. Just add the barest amount that will turn it into an icing texture, no more or it will turn translucent.
Lisa Shereck says
This cake was made last minute for a Rosh Hashanah dinner because I couldn’t find a honey cake at the grocery store. I’m so glad I didn’t, because it was delicious! I’m going to make it every year.
Jules says
OMG so good and so moist. Was wondering if it you would actually be able taste the honey and it is perfectly not over powered by the apples. I substituted non sweetened apple sauce for 1/2 of the oil. Also didn’t have allspice or cloves on hand so added more cinnamon and some nutmeg. Wow what a great cake.
Tori Avey says
Wonderful! 🙂