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
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!
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
I used chia seeds as I was without eggs. I LOVE the extra seedy crunchiness it gave to the cake. It made it more chewy and filling. With eggs is just as awesome! Thank you for sharing this recipe!!
Great to hear the sub worked well Tara! Shana tova! 🙂
SO happy with this recipe! I doubled the recipe and then made them in 5 inch bundt pans. I was able to make small 14 cakes and then give them away to family and friends. What a wonderful treat and way to show them my family was thinking of them over the holiday.
Thank you for the recipe!
Great idea Saler! Happy you like it. 🙂
Hi! How much yeast do I use for this recipe if I don’t use individual packets? Thanks!
Hi Amy– there is no yeast in this recipe.
Hi – I am going to bake this in two loaf pans. Does the cooking time need to be reduced?
Hi Leanne, I’m not sure. Try checking it after 50-60 minutes. When the edges darken and pull away from the sides of the pan and the cake is browned, test it with a skewer or toothpick for doneness. If it comes out clean, it’s done.
I added about 2 tablespoons of applesauce to my gluten free version of this cake. It made it very moist and delicious.
I made cake according to recipe with one exception I added 1/2 tea ginger. And it only took about 1 hr 5 min to bake at 325. Very moist cake. I’m making it for a couple of friends.
Hi Tori,
I am looking forward to making this. Can I skip the icing?
Yes you may! It’s great without too, sweet and moist.
Hi,
first off I want to tell you how much I love your recipes and to wish everyone a Healthy and Peaceful year.
Now for my question, I would very much like to make this cake with whole wheat flour, at least half of it. What adjustments (if any) would I have to make?
Thank you again.
Hi Ailuy, thank you! Shana tova to you. I have never made this cake with whole wheat flour, so I can’t recommend any adjustments. It might work out fine, though, especially if you are only substituting half. Have you read through the comments to see if another reader has tried this? There may be a comment about it somewhere.
Before I begin, I have to say that I love your recipes. I have made several and they were a hit with my family.
I am think of making the Honey Apple Cake. Do you think that it would freeze well.
Hi Lillian, I’m glad you’re enjoying the recipes. I have addressed this freezing question before (always best to read through the comments as many people have the same question). The answer is, yes, you can freeze it. Just make sure you decorate with frosting/powdered sugar it 2-3 hours before serving (after defrosting). The decorations look prettier fresh.
Hi Tori! Shana Tova from England! I have experimented with apple honey cakes for the last few years, as I too am not over keen on plain honey cake. I decided to google for a new recipe and was delighted to find this recipe as I am already a follower of your blog! I think I can work out how to change the US ingredients to their British counterparts, but I do have one question for you. What size eggs do you use? (They come in medium or large this side of the pond). I am planning to use 2 loaf tins as I don’t have a bundt tin.
Shana Tova Jane! Use large eggs. I should update the recipe to specify that, thank you for pointing it out!
Just wanted to let your know that I baked this cake and it was absolutely delicious. I made it with apples from our garden, and used sunflower oil and ground mixed spice instead of allspice and cloves. I baked it in 2 loaf tins and it took exactly 1 hour. I didn’t bother with icing, was moist and delicious without. We have almost polished off 1 cake, the other is in the freezer. Great recipe. Will definitely make it again !
Glad to hear it Jane 🙂
precise information over recipe Honey Apple Cake in Icing to carry non-dairy creamer other use heavy cream no place non-dairy creamer.Very obrigade.Abrace Sidmar.
Sidmar forgive me, but I’m not sure exactly what your question is. I think you’re asking if you can use heavy cream in place of the non dairy creamer. If you can’t find non dairy creamer I would instead recommend using water, start with less (2 tsp) and add slowly until you get the right consistency. I hope that helps!
Like name of that non-dairy creamer how you use or mark of that product because to reside Brazil, at small city, to remair difficult from to meet.Abrace Sidmar
Hi Sidmar, any liquid non-dairy creamer will work– So Delicious coconut creamer, Coffee Mate, etc. If you have trouble finding one, use water, it will work just as well.
Hello, how can I make the frosting white? Adding the vanilla extract changes the glaze to a yellowish color.
Ernesto, you can leave out the vanilla or choose a clear vanilla flavoring (some companies offer clear varieties). If your frosting is thick enough, the color shouldn’t change dramatically from the small amount of vanilla added unless your vanilla is particularly darkly colored.
Made the honey apple cake in my bundt pan today. It is delish. Thanks Tori for a winner.
Glad you liked it Ellen! 🙂
Hi Tori,
Regarding your honey apple cake, as you are peeling and then shredding the apples, do you put the ones that are done in water until you have completed all of them? If you do that, do you then squeeze out the liquid? If you use lemon juice, doesn’t that change the flavor?
Thank you in advance for your reply. Tammy
Hi Tammy, I don’t keep them in liquid nor do I put lemon juice on them. The shreds are being folded into a cake batter; even if they brown a little, it’s no big deal, as they’ll be integrated into a brown cake. Nobody will notice in the finished product. Enjoy!
Hi Tori, Thanks for this perfect recipe. Tried this today..and came out really well. I didn’t have a bundt pan, so halved the recipe and made in a normal round pan – though it doesn’t look as beautiful as yours in the pics, it still tasted really nice. Thanks again!!
Great Anita!
great pareve cake, not difficult to make. repeat performance for different audience for thanksgiving. And it lasted a couple of weeks, still edible.
Any chance that red apples ( McIntosh, Jonagold) can be used in place of the green apples? We just went apple picking and no greens~!~!
Hi Beth– Jonagold will work. Some varieties of apples turn to mush when they are heated, which is why I stick to baking with certain varieties over others. It probably doesn’t matter much in this recipe because the apples are shredded and incorporated into the batter. Here are some other apple varieties that I like baking with: Gala, Baldwin, Golden Delicious, Gravenstein, and Honeycrisp. I steer clear of baking with Fujis or Red Delicious, which are better reserved for snacking.
Hi Tori:
Is it possible to bake this in 2 smaller pans?
Sometimes I don’t want a big cake.
Thanks
Jan
Hi Jan, please read my answer to “TrialError” above.
Thanks Tori.
I will bake for my husband on Friday for dessert. Scope of vanilla ice cream on top of slice of apple cake. 🙂
Hi,
Looks really good… I would like to bake this weekend. I wonder if i can use other kind of apple (like Gala!) and also can i use regular loaf pan instead Bundt pan ?
Thanks.
Gala apples will be fine. Loaf pan will be too small, but two medium loaf pans might work… also the recipe will make roughly 24 cupcakes if you’re so inclined. 🙂