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!
Nobody liked it. And it was a lot of work for the end result of everyone disliking it.
Sorry to hear that Mary! I’ve received so many positive comments on this one this year, I wonder why it didn’t work out for you? Better luck next time, I guess!
Hi- very interested in making this- would you say that it comes out dense and moist? That is what I’m looking for….if it’s not that dense, what would you suggest to add/increase to make it denser?
I would say that it is more dense than light, and yes it is moist if it is not overcooked.
Thank you Tori you goddess, this and all your recipes are amazing and this idea really brought home the honey apple combo I associate with the New Year. For egg and gluten allergies, I substituted 1/3 cup aquafava and 3 tsp olive oil (my way of creating eggs-try it!) and used a standard gluten free flour. It was fabulous. I think the aquafava has a meringue quality that makes for a slightly chewy texture. Kids were thrilled. Shana Tova!
Made this cake for the first time without the glaze and everyone loved it especially my 7 years old granddaughter, she had 3 big pieces. A big success and a keeper. Do you think it would be just as good if I cubed one of the apples to get more of the apple taste? Thanks and Shana Tova.
Help Tori! I need your help urgently! I’m making your cake as I’m writing this (with sticky fingers lol)…I just realized that i grated the apples instead of shredding them. Will this still be ok?
Yes no problem! Be sure to include the juice as well. 🙂
Best Honey Apple Cake ever, the story behind, the information, thank very much
L’Shanah Tovah Umetukah! My family is very into spices so I reduced recipe 80% and doubled the spices. It wasn’t enough cinnamon so I sliced the cake, sprinkled cinnamon and made a glaze with cinnamon and allspice then baked each slice for just a few minutes – worked a treat! It could have been just fresh picked applces absorb more flavor without releasing unless you have that extra heat and eat the cake warm.
I made this cake for Rosh Hashanah. I followed the recipe exactly as written, and this cake is amazing. I did deviate with the icing by substituting boiled cider as the liquid, but that was it. I will make this for years to come. It is the best honey apple cake I have ever had by far. Shanah Tovah Umetukah!
Thank you for this recipe! The cake was delicious. I wanted to note a variation that I used in case it’s helpful to anyone. My child is allergic to eggs so I substituted aquafaba (the liquid from a can of chick peas) for the eggs. I used 9 tablespoons of aquafaba whipped with a little cream of tarter and the cake came out very well. Possibly denser than intended but we all enjoyed it very much.
Thank you for sharing this modification! I’m sure it will be helpful for others.
Made this yesterday for the holiday. Mine came out dry despite taking it out at 75 minutes (vanilla ice cream on top fixed this!). I had another thought that I may have done wrong. When I shredded the apples, there was a lot of juice which I didn’t add – the recipe didn’t make any reference to the juice. Should it have been added to remain moisture?
Hi Susan – sorry to hear that. I never drain the juice, that’s part of what makes this cake so moist and flavorful. Also if you have a darker/black bundt pan they tend to cook faster than other types, so you can start checking a bit earlier if using this type of pan (around 50-60 minutes). Glad the ice cream fixed it!
Shana Tova!! Do I include the juice from the shredded apples? Thank you!
Yes! Shana tova. 🙂
Has anyone tried spices other than allspice?
Is it possible to make it with 1-to-1 GF flour?
I haven’t tested it with gluten free flour, so not sure – did you check comments? Another reader might have tried it.
I have just made it with gf flour for Rosh Hashanah. I am in NZ so can get back to you in about five hours with the taste report! Mine might be a fraction dry as I missed the timer and it overcooked by a few minutes.
Hi. I made this cake with 1-1 GF flour (Bob’s Red Mill), as one of my sisters is gluten-sensitive. Everyone loved the cake, even those of us who don’t need the GF version. It was delicious and very moist, but also very dense, which may not appeal to some people.
Hello! This sounds awesome, I’m planning on making it for my family tomorrow. How long can the cake stay out at room temperature?
Thanks!
Hi Stefanie, I prefer keeping this cake refrigerated for longer storage as it’s quite moist. It’s fine for a few hours at room temp, but I always store the remaining cake in the fridge to be safe.
I just made this incredible recipe.
Perfect moist and taste!
Congrats!
Excellent yummy cake for those of us who want to keep the “honey cake tradition” but don’t love honey cake. BUT – apples vary so much in size. How many cups of shredded Granny Smith did you use?
I used 4 good sized Granny Smiths, shredded plus an additional one finely chopped. I made 8 mini loaf cakes to give away. The cake was great but SOOO moist – so after eating one at home, and using one to ‘test’, I re-baked 6 little cakes for an additional 20 minutes so they’d be a little more cake-like.
Thanks!
I love your recipes and saved the Honey apple Cake to make today for RH which starts tomorrow evening. I used half applesauce and half oil as a reader suggested. Shredded the apples and used the liquid. Used vegetable oil on the new bundt pan I was excited to have.
However just tried to remove cake from pan (exactly 10 minutes out of oven and plastic knife around the edges
it stuck and the cake needed to be reconstructed but it tastes wonderful
Please advice for next time. WAs it too moist? Undercooked?
new pan is silver lined
I know you are busy now and no answer it needed immediately Thank you
Hi Greta – I have never used the applesauce substitute, that might be the issue. Oil would make the cake more flexible than applesauce.
Hi!
I was wondering if it’s possible to make the cake a day early unfrosted and freeze or refrigerate to save time. Will it still taste amazing and moist ?
Yes, you can make a day ahead and refrigerate. Do let it return to room temperature and frost it an hour or so before serving for best results.
I am wondering why there is both powdered sugar and a glaze on the cake? Happy New Year.
Because it’s pretty. Both are optional. Shana tova.
This cake is lovely, I made it last Rosh Hashanah and found it to be one of my favorite honey cakes.
However – I really like the flavor of brewed tea that is often in honey cake. Is it possible to perhaps sub some of the oil for tea instead? I was thinking maybe 1/2 cup tea, 2/3 canola oil?
Or, since I don’t need the cake to be pareve, do you think it would work to do 1/2 cup tea, 2/3 butter?
Please let me know if you think either of these subs could work. I’d really appreciate your help, Shana Tova!
Shana tova! I cannot advise on this substitution without testing it first. Sorry I can’t be of more help!