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
10 servings
45 minutes
1 hour 15 minutes
Parve
Description
This Honey Apple Bundt Cake for Rosh Hashanah is moist, sweet, and beautifully iced for a unique twist on Jewish honey cake. Kosher, Pareve.
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 tsp vanilla
- 3 cups all purpose baking flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/4 tsp allspice
- Dash ground cloves
- 4 Granny Smith apples (peeled, cored, and shredded)
Icing
- 1 cup + 3 tbsp powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp non-dairy creamer
Recipe Notes
You will also need: 9 inch Bundt cake pan, sifter, wire cooling rack, parchment paper, Ziploc bag
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.
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. 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 tbsp non-dairy creamer to the bowl. Stir with a whisk or fork to blend. Add additional non-dairy creamer by teaspoonfuls, mixing constantly, until the mixture has the texture of very thick honey. You want the icing to be quite thick, but still pourable. When you can drizzle the icing in stripes across the surface, and it takes a few seconds for those drizzles to dissolve back into the icing, the texture is right.
Place a Ziploc bag 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 Ziploc 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 Ziploc bag gently to release the glaze.
Allow icing to dry completely before serving—this usually takes about 30-60 minutes. Slice and enjoy!
Michelle says
September 22, 2017 at 9:58 amJust made this recipe this week for Rosh Hashanah and it is fabulous!
mm says
September 22, 2017 at 8:37 amHello! I am in the process of making your recipe and I just realized I do not have a large grater (and my food processor does not have a grater attachment). any other suggestions for the apples? I have smaller shredding tools (but it appears they are zesting the apples as opposed to shredding in longer strips).
thank you and happy new year!
Tori Avey says
September 22, 2017 at 9:23 amShreds are really the best for appearance and texture. Any hand grater will work, large or small– a cheese grater, whatever. The other alternative might be to dice the apples and then pulse them a bit in the processor until they become fine bits. Careful not to over-process or you’ll end up with applesauce! Good luck
Linda says
September 21, 2017 at 2:25 pmI made this for Rosha Shona. It turned out perfect. Loved it! Will be part of my favorite go to recipes❤️Thanks for sharing. Definitely a 5 ⭐️⭐️⭐️⭐️⭐️
Marina says
September 21, 2017 at 11:22 amMade it last night for Rosh Hashanah and drizzled with honey and pomegranate seeds before serving. It was DELISH! Thank you for sharing!
Janet says
September 21, 2017 at 8:41 am3/4 of the cake gone is a successful cake!! Great recipe! Thank you!
Michelle B says
September 21, 2017 at 6:53 amHi Tori,
The kids have asked for honey cake, and I would love to try this recipe, but can I do it without the apples? (Seems like so much work to shred the apples!) But if you think it makes all the difference, I’d love to know your thoughts.
Ashley at ToriAvey.com says
September 25, 2017 at 9:25 amHi Michelle, Tori’s assistant Ashley here. I wouldn’t suggest making this recipe without the apples. They add a lovely flavor and added moisture to the cake. We haven’t tried it without them, so I’m not sure how the results would be.
Ellah says
September 20, 2017 at 9:19 pmHi I’m thirteen and about to make that cake but we are out of canola oil!! Would sun flour work just as well??
Tori Avey says
September 20, 2017 at 9:37 pmYes!
Maria says
September 20, 2017 at 4:26 pmAmazing! Best thing I’ve ever baked. I made this for Rosh Hashanah today, and everyone raved about it. Thank you!
Heather A Erwin says
September 20, 2017 at 2:40 pmI think I am going to try this.
I don’t have a bundt pan, but i do have a deep cake circle cake pan.
L’shana tova
Nicole | The Professional Mom Project says
September 20, 2017 at 12:05 pmThanks so much for this wonderful recipe! I just made it for our family dinner tomorrow night and we’ll see how it goes. I did find that it took less time to bake than indicated in the recipe. For my oven it took around an hour or so. Shana Tova!
Janet Berman-Brooks says
September 20, 2017 at 10:59 amI made the cake last night. It looks and smells great. I realized later that I had forgotten to include the salt. Can I just sprinkle the 3/4 tsp. salt over the baked cake? Or should I just forget about the salt? I won’t cut into the cake until later tonight.
Tori Avey says
September 20, 2017 at 11:07 amDon’t sprinkle it with salt! Just forget the salt, it will still taste good. The salt adds depth to the baked batter, but sprinkling it on top won’t have the same effect.
Lindsay says
September 20, 2017 at 10:03 amHave you tried this with Chocolate chips? Would it not go with the taste of the cake?
Tori Avey says
September 20, 2017 at 11:08 amChocolate chips would make it too sweet, I think. Also it doesn’t really go with the apple flavor. I wouldn’t add them.
Edwi says
September 20, 2017 at 8:06 amHi would like to attempt baking this cake for my Jewish friends. Do you whisk the eggs with the electric mixer or by hand?
Tori Avey says
September 20, 2017 at 8:43 amEither way– I usually just whisk them by hand until frothy.
Edwina says
September 20, 2017 at 5:55 pmThank you. Shana tova from singapore
Nancy R says
September 20, 2017 at 6:15 amThe cake came out beautiful. The icing is too thin and sinks into the cake. I tried reicing it but that really didn’t work. Ruined the look of the cake!
Tori Avey says
September 20, 2017 at 8:45 amNancy, this is why I say in the recipe instructions: “You want the icing to be quite thick, but still pourable. When you can drizzle the icing in stripes across the surface, and it takes a few seconds for those drizzles to dissolve back into the icing, the texture is right.” If the icing is thinner than this, it won’t be opaque.
Michelle L. says
September 20, 2017 at 5:14 amI am only having a small group tomorrow for lunch before tashlich. Do you think if I make two loaf pans instead of a bundt it will still work. I know it won’t look at pretty, but I think it will taste the same. I figured this way, I could freeze the other half and save it for next week? Shanah Tovah to all and happy cooking.
Jeffrey says
September 19, 2017 at 10:32 pmWhat a wonderful cake!
First time baking a bundt cake, followed the recipe exactly and it looks marvelous.
Had a little extra cake batter and was so anxious to try the finished product that I spooned it onto a hot griddle and made some impromptu pancakes.
(Also makes great pancakes)
Thanks!
Tori Avey says
September 20, 2017 at 9:10 amHa, that’s a first Jeffrey (re: pancakes)! So glad you like it!
Laura says
September 19, 2017 at 9:25 pmBe careful if you are cooking with a gas oven. I am so happy I checked on the cake because it only needed half of the baking time and most definitely would have been burnt if I put it in for 75 min
Seagal says
September 19, 2017 at 12:26 pmI made the cake and when I removed it after ten minutes from the pan it broke I was really upset.
Tori Avey says
September 19, 2017 at 1:53 pmSorry to hear that Seagal. Did you spray the pan with nonstick cooking oil as directed? Note that you should never try to force a Bundt cake out of the pan or it will break. As noted in the recipe, if your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides.
Andrea says
September 19, 2017 at 10:20 amI just made the cake…excited to taste it! I’m wondering the best way to store it to serve on Thursday night. Seems too long to leave out but not long enough to be worth the effort of freezing!
Andrea says
September 19, 2017 at 10:21 amI should clarify for anyone looking at this question in future years that I made the cake on a Tuesday!
Tori Avey says
September 19, 2017 at 10:53 amStore in a covered cake dish. If you iced it already, the icing will absorb some of the moisture from the cake and won’t look as nice… I recommend waiting to ice it until a couple of hours before serving.
Kyle says
September 19, 2017 at 4:45 pmI’m in the process of making this for my boyfriend…he’s Jewish, I’m not. I assumed he’d eat this tomorrow (Wednesday 9/20/17) after Temple. From your comment, I’m thinking I assumed incorrectly because he’d eat it Thursday night…is that correct?
Tori Avey says
September 19, 2017 at 8:01 pmKyle, Andrea is referring to the second Seder. Many families do two Seders for Rosh Hashanah, one the first night and another the second night. I’m sure your boyfriend will appreciate this tomorrow night, as it is the first night of the holiday. Enjoy!
Ronit Kuperard says
September 19, 2017 at 9:46 amHi Tori
Love your recipes!
I don’t have a Bundt pan, could I make this cake in an ordinary round cake tin?
Shana tova 🙂
Ronit
Tori Avey says
September 19, 2017 at 10:55 amHi Ronit– yes, but it might be enough batter for two cake tins. I always use a bundt pan so not sure how many normal 9″ cake tins it would fill, but I’m thinking it might make two.
Mia Rapaport says
September 18, 2017 at 6:24 pmI have non-dairy whipping cream… Will that work instead of the non-dairy cramer?
Tori Avey says
September 18, 2017 at 7:04 pmDepends on the style of whipping cream, is it liquid? If yes it will work. If it is already whipped it will not. You can also use water with equally great results!
Leah says
September 18, 2017 at 2:33 pmCan you use butter instead of oil?
Shanah Tovah!
Tori Avey says
September 18, 2017 at 3:47 pmHi Leah– no, I do not recommend that. Butter will make the cake drier and more crumbly. Stick with oil 🙂
Adriane says
September 18, 2017 at 1:26 pmThe recipe looks GREAT! Do you recommend shredding the apples with a large hand grater or would a quick spin in my food processor result in a better consistency?
Tori Avey says
September 18, 2017 at 3:50 pmI usually shred them using the shredder attachment on my food processor, which is the equivalent of a large hand grater. 🙂
Morgan says
September 18, 2017 at 8:41 amDid you use cake flour or regular all purpose flour?
Ashley at ToriAvey.com says
September 18, 2017 at 9:13 amHi Morgan, Tori’s assistant Ashley here. For this recipe we used all purpose flour.
Regina says
September 18, 2017 at 8:30 amThis recipe sounds wonderful. Do you know if any changes should be made for baking it at higher altitude. I am above 5000 feet above sea level.
Ashley at ToriAvey.com says
September 18, 2017 at 9:17 amHi Regina, Tori’s assistant Ashley here. Unfortunately I’m not very familiar with adapting recipes for high altitudes. I know there are guides online that may be helpful, worth a try! Sorry I can’t be more helpful.
Janet says
September 18, 2017 at 2:22 pmRegina, I live in the mile-high city, and I just reduce leavening by 25%. This recipe would use 3/4 teaspoon each of baking powder and baking soda, instead of 1 teaspoon each. I have had great success using this formula for cakes. I also prefer to measure flour by weight, since our air is drier, but since this recipe says “cups,” be sure to stir your flour well before measuring.
Beth says
September 17, 2017 at 7:07 pmI’m curious to see if applesauce would work here, too. Any thoughts on how much applesauce might be an appropriate amount to sub for the grated apples? Thank you!
Ashley at ToriAvey.com says
September 18, 2017 at 9:23 amHi Beth, Tori’s assistant Ashley here. My only concern with using applesauce instead of apples is that it would add a lot more liquid to the recipe. Unfortunately I’m not sure how well the cake would turn out.
Tori Avey says
September 18, 2017 at 9:33 amHi Beth– I really can’t advise on modifications here without testing them first. Baked recipes can be very finicky. However, another reader may have tried this modification, hopefully somebody will respond to your question.
Hindi says
September 17, 2017 at 12:39 pmDo you think adding raisins would effect the consistency or bake time?
Tori Avey says
September 17, 2017 at 6:04 pmNo it shouldn’t.
Emily says
September 17, 2017 at 9:23 amWould I be able to use gala apples with this recipe? I just bought plenty of them. Thanks! Looks delicious
Tori Avey says
September 17, 2017 at 6:07 pmYes that will work. 🙂
Natalie says
September 16, 2017 at 12:12 pmI make the same mistake as another poster and added the shredded apples without the juice (used a hand grater). It was a little dry. Unfortunately, I didn’t read all of the comments until after baking. Maybe add that bit of info. “Fold in the shredded apples (including juice)”.
Enid says
September 18, 2017 at 1:31 pmHello Natalie,
Thanks so much for posting this. I’ve been looking at this to see if anyone had that same experience, as I did as well. I left out the juice, thinking that it would make the batter too wet, and the cake was dry and disappointing. Now I’ll try the recipe again, with the juice.
Sarah says
September 20, 2017 at 10:17 pmDo you think it too dry to serve if you diced the apples quite small instead of grating? It smells good, but I’m worried I overbaked it
Terry Pesca says
September 15, 2017 at 7:33 amI am making this apple cake for the holidays to take to my cousins home, and making one for my home.
Debby goldberg says
September 15, 2017 at 6:13 amInstead of shredding the apples , can I chop into small pieces?
I am excited about the combination of a honey cake and apple cake! Thank you
Tori Avey says
September 15, 2017 at 8:39 amHi Debby– I do not recommend that, the shreds are important to the texture of this cake and help with moisture level throughout the batter. Enjoy!
Carol says
September 14, 2017 at 8:08 amWhat is the baking time for cupcakes?
Ashley at ToriAvey.com says
September 14, 2017 at 9:17 amHi Carol, Tori’s assistant Ashley here. Here are the instructions for Honey Apple Cupcakes:
https://toriavey.com/toris-kitchen/family-fun-rosh-hashanah-honey-apple-cupcakes/
The bake time is about 25 minutes, or until a toothpick inserted into the center comes out clean.
Mirit says
September 12, 2017 at 3:44 amWhat exactly is creamer? I’m in Israel, and we have what’s called sweet cream (shamenet metukah). It’s dairy. Will that work? We also have non-dairy versions of that – like coconut cream.
Tori Avey says
September 12, 2017 at 8:43 amJust use water for the icing, it will work equally well– the key is making sure you don’t add too much. The mixture should be thick and opaque white, not see through or translucent.
Ellen Torjman says
September 15, 2017 at 8:03 amTnuva has nondairy creamers for coffee-maskeh chalav (מאשקה חלב) or use almond milk works well too.
Debra jacobson says
August 30, 2017 at 1:46 pmDo you think the cake will be good on a Friday if I make it on a Thursday and leave it covered on my counter? thanks
Ashley at ToriAvey.com says
September 5, 2017 at 10:22 amHi Debra, Tori’s assistant Ashley here. This cake would be fine to make a day ahead.
Carla says
August 30, 2017 at 5:27 amI want to make the cake a week before and then freeze it, can I do that with this cake.
Ashley at ToriAvey.com says
September 5, 2017 at 10:11 amHi Carla, Tori’s assistant Ashley here. This cake should freeze well.
jasna oklobdžija says
August 19, 2017 at 2:14 pmshalom I like so much all your recipes but I got problem mesaure with cups if you can tell me in metric.
I live in Croatia
lot of nice recipes and lot of nice days in your work
Ashley at ToriAvey.com says
September 5, 2017 at 9:53 amHi Jasna, Tori’s assistant Ashley here. The site now has a converter for metric measurements. 🙂 Just beneath the recipe ingredients there is a drop down menu next to the word “Units”, you can change to metric there.
Sandra says
September 12, 2017 at 9:21 amHi, I can’t find the drop down menu with the word “units”? Can you please clarify where it is? Thanks!
Ashley at ToriAvey.com says
September 14, 2017 at 9:45 amHi Sandra, Tori’s assistant Ashley here. My apologies! It looks as though only some of the recipes have this option right now. There are many online recipe converters that can help to convert this recipe for you, just search “imperial to metric recipe converter”. Again, I apologize for the misleading information!
Rochelle says
April 25, 2017 at 2:15 pmHave you ever swapped out olive oil for the canola oil? Thank you.
Andrea says
November 6, 2016 at 5:54 amI made this yesterday for multicultural potluck at my kids school. it was delicious and a huge hit. thanks, tori!
KareninStLouis says
October 6, 2016 at 6:38 amI made this for Rosh Hashanah and it was a hit. I measured the batter to determine what size Bundt pan I should use. The recipe made 8 cups of batter, so I was comfortable using a 12-cup bunt pan (the “original” Bundt pan), given your guideline not to fill the pan more than three-quarters full. I was glad I did not use my anniversary Bundt pan, which holds up to 15 cups. I made the cake the day before, and then frosted it the day of, as you suggested. Your excellent, precise frosting instructions enabled me to create a cake that looked almost exactly like yours!
Galia says
October 4, 2016 at 8:34 pmHI , I made it for my tosh hashana dinner and it was amazing , very moist and sweet !
I subsitute one cup of oil in one cup,of crushed pineapple from a can (got the ides from another receipe ) so it will be more healthy receipe and I use canola oil since that’s all I had , and it’s still came out amazingly moist ,
Thanks for all your great receipes
Galia (the israeli ?✡) shana tova
Sarah Auzina says
October 3, 2016 at 7:55 amI made this for dessert last night- rave reviews! Thanks for a deliciously moist cake! L’shana tovah!
Esti says
October 3, 2016 at 2:09 amThank you for a delicious recipe.
Yesterday we celebrated “Rosh Hashana” an every one loved this cake.
Wishing you shana tova
Esti
Israel
Naomi Klein says
October 2, 2016 at 6:37 pmJust fyi, I guess I’m the only one who made this mistake- but I think you should have specified liquid non-dairy creamer. Because I bought the powdered one not realizing (since I’m not a coffee drinker) the difference in terms of what would work for the icing.
Adrienne D! says
September 14, 2017 at 7:00 amI’m so glad I read this comment before making the cake! I also assumed “non-dairy creamer” in the ingredients referred to the powder stuff.
Sam says
October 2, 2016 at 1:10 pmMade it for Rosh Hashanah tonight. There was enough extra batter to fill two ramekins to sample it before serving for dinner. Moist, fluffy and came right out of the bundt pan; just greased it very well with butter first. I didn’t have powdered sugar, so I made a caramel sauce on top. Excellent recipe and suits everyone’s taste.
Tena Fleming says
September 18, 2017 at 3:12 pmHow did you make your carmel sauce, that sounds wonderful!
Amy says
October 1, 2016 at 9:26 pmCan this recipe be made in a loaf pan? I don’t own a bundt pan!
Ashley at ToriAvey.com says
December 15, 2016 at 8:59 amHi Amy, Tori’s assistant Ashley here. While I’m sure this recipe can be made in a loaf pan, we haven’t tried it, so I’m not sure how to adjust for cook time. Sorry I can’t be of more help!
Lenore says
October 1, 2016 at 4:05 pmI make this every few months and everyone loves it.
KareninStLouis says
September 30, 2016 at 7:46 pmHi, Tori! I have a few Bundt pans, but not one that is 9 inches. Can you tell me the cup size of your Bundt pan? It looks like an anniversary Bundt pan, the 10 to 15 cup size. Is that correct? Or are you using the smaller 6-cup pan? Knowing how many cups it holds will help me decide which of my pans to use. Thank you so much.
Ashley at ToriAvey.com says
December 15, 2016 at 12:24 pmHi, Tori’s assistant Ashley here! Tori’s bundt pan is quite large, so I would guess that it is the size that you mentioned.
Julie Weems says
December 18, 2016 at 10:24 amIt actually can. Tried it the other day. Adjust cooking time for small loaf pans, about 30-35 minutes.
nanci says
September 30, 2016 at 3:10 pmHow much in advance can I make this? Too much to do the day of.
Ashley at ToriAvey.com says
December 15, 2016 at 12:32 pmHi Nanci, Tori’s assistant Ashley here. You can prepare and measure out your ingredients ahead of time if you’d like. However I would not cut the apples ahead of time, as they brown rather quickly.
Elisheva says
September 17, 2016 at 6:54 pmDelicious! I just made it for shabbat, for a dry-run before Rosh Hashanah. My first bundt cake ever.
It was splendid, moist and flavorful, just great! I added an extra tsp of cinnamon and one of ginger.
My kids hate fruits (at least in theory) so I told them it was a honey and spice cake… It worked, they loved it and kept asking for more 🙂 Thank you for this great recipe.
Emma says
May 24, 2016 at 10:39 amWe loved this recipe. My son is learning about the Jewish faith this term in school and about the symbolism of apple and honey at Rosh Hashanah…. we made this cake to take into school and everyone loved it. It was really easy to make and great that is is dairy free too! Thank you
Deborah Maas says
February 19, 2016 at 2:13 pmThank you, I have read all the comments, you saying you like to bake with honey crisp apples, that’s all I have, does it make a difference and can I use half vegetable oil and half coconut?
Tori Avey says
February 29, 2016 at 9:38 pmHoney crisp apples are fine. I don’t generally use coconut oil in baking so I’m not sure about that sub.
Eleni says
December 2, 2015 at 7:07 amHi Tori i just found your site and I’m excited to try some of your recipes they look good….Tori for this honey apple cake how can i substitute the 3 eggs please?? I want to make it for our priest and he does not eat eggs or milk before Christmas were Orthodox…..Thank you
Tori Avey says
December 4, 2015 at 2:00 pmHi Eleni, check out this post it should help you: https://toriavey.com/how-to/2014/01/how-to-make-a-vegan-egg-substitute/
Julie says
October 9, 2015 at 7:55 amI made this last night and it was awesome!!! Thanks for a great recipe.
Val says
September 25, 2015 at 5:17 pmOk I just tried it and used 2 rectangular cake pans (in between 28-30 cm -mine are rezisable) instead of bunt and checked after 1 hour with toothpick dry. Have not tasted yet, but it smells delicious already all over and for some reason I am not worried ?, cause I used Tori’s receipe!
Val says
September 24, 2015 at 8:08 pmCould I bake this also in a springform or rectangular shape pan… I guess yes, but what size should the pan be and is time /heat the same…
Paul Atlas says
September 21, 2015 at 2:18 pmI followed the recipe exactly and the cake came out “drop dead delicious.” I baked it for 85 minutes in my HD Bundt pan. I wrapped half the cake in plastic and I am going to see how long it will keep out of the fridge, Great recipe.
Maria Rieger says
September 19, 2015 at 7:53 amThank you so much for this recipe. It came out beautifully. The flavor of the apples and honey is great and I loved how it was not dry at all. My husband and daughter loved it as much as me and asked me to keep this recipe as a favorite.
Maranda Everson says
September 17, 2015 at 11:43 amHi Im in the UK and am attempting this cake but do you have an amount on the apples either in cups or weight?? I have both mesures but Granny Smith apples are usually small here.
Thank you
Maranda
Gigi says
September 13, 2017 at 10:03 amYes! This would be a helpful thing to know. Our apple trees put out a variety of sizes, so a volume measurement would be great. Thanks!
Tori Avey says
September 13, 2017 at 10:25 amI’ll measure next time I make it– but it’s not an exact science. Medium apples will work, and if it’s a little more or less it won’t hurt the cake.
Theresa Baker Savereux says
September 14, 2015 at 7:03 amOhh it was so moist and delicious!! I added extra cinnamon and allspice no cloves, a 1/4 teaspoon cardamon. Took 1 hr 15 min @ 325
Great gift to bring to friends! I got carried away on the icing! Too fun to stop!! I used Hazelnut non dairy creamer in icing. Thank you for recipe!
Theresa says
September 13, 2015 at 7:47 pmI made this today for my friends that celebrate Rosh Hashanah and it was moist and delicious! I had extra batter as you said to only full 3/4 of pan. I made mini cakes in Ramekins.
I put in more cinnamon, allspice and a bit of cardamom ( I didn’t have cloves) just wonderful for any occasion!! I would love to send a picture!
Tamara Hansen Reese says
September 13, 2015 at 7:00 pmCarla Naumburg this is the best recipe I’ve found. Most people say “I can’t believe this is honey cake?!”
Merle says
September 13, 2015 at 1:22 pmfor those who wanted to make this gluten free – I just did by subbing in Better Batter for the regular flour. It came out beautifully, maybe not quite as high, but still filled my bundt pan and looks delish – we’ll confirm tomorrow at rosh hashannah
Cynthia Cannon says
September 12, 2015 at 8:38 pmDelicious! Shana Tova Tori..
Merle Solomon says
September 12, 2015 at 4:41 pmJust made it gluten free! Going to freeze it for Monday – but it looks gorgeous. Subbed Better Batter for the flour and I think it worked out nicely
Linda says
September 12, 2015 at 4:16 pmWhy do you cool this cake on a flat plate and not a rack. It is in the oven now
Tori Avey says
September 13, 2015 at 11:50 amLinda, you can use a rack if you prefer. I usually place it onto the serving plate directly, so that I don’t have to transfer it twice before frosting– with bundt cakes, you can easily damage the detailing so I like to handle them as little as possible.
Lucy Meyer Fox says
September 12, 2015 at 12:50 pmMade it looks great
Gila Haselkorn says
September 12, 2015 at 10:53 amWe have been having this cake every year ever since you first posred it. שנה טובה!!
Gila Haselkorn says
September 12, 2015 at 12:42 pmחג שמח! Happy new year. This recipe is a saver!
Helen Burton says
September 12, 2015 at 10:17 amL’Shana Tovah!
JoAnne Sternberg Levy says
September 12, 2015 at 1:20 amMade this cake today, smells delicious.
Shari Simon Judenberg says
September 12, 2015 at 12:48 amI make this recipe every Rosh Hashannah! My bubby said it was the best cake she ever ate and she ate a lot of cake in her 103 years!
Tori Avey says
September 12, 2015 at 12:54 amBless her heart! Shana tova Shari! xo
Enid says
September 10, 2015 at 5:29 pmHi Tori,
I think that I’m the only one that this happened to. I made this cake last year. After I grated the apples, there was a lot of liquid. I grated the apples in the food processor. I left out the liquid, and I think I should have used it. The cake was somewhat dry. Do you hand-grate the apples?
Tori Avey says
September 10, 2015 at 5:57 pmHi Enid! I grate them in the processor and yes, I do add the liquid as well. That is probably why it was somewhat dry to you. Try adding the liquid this time and see how it goes!
JJ says
September 10, 2015 at 4:53 pmWe just made this and it is delicious! We have a convection oven so baking only took 60 minutes. Thank you for the recipe.
Elizabeth L says
September 10, 2015 at 10:20 amI will be making this for the first night of Rosh Hashanah and I made a practice one last weekend. I have a beehive shaped cake pan that cooks in two halves. The shorter cook time worked well. It is delicious! Dense and moist! Try to make it the same day you will serve it. The recipe called for 4 apples. I used large apples. Do you know how much it should be grated?
Tori Avey says
September 10, 2015 at 11:14 amHi Elizabeth, I’m glad you like it! I’m not sure I understand your question of how much it should be grated. Can you be more specific?
Elizabeth L says
September 10, 2015 at 11:33 amExample: I have a carrot cake recipe that calls for X pounds of carrots (or about 4 cups grated). Since apples vary greatly in size, about how many cups of grated apple do you need? All of the granny smith apples at our store were much smaller than I usually use for baking.
Tori Avey says
September 10, 2015 at 4:20 pmHi Elizabeth, I’ve never measured it, but it’s not an exact science in this particular recipe, this is a very forgiving cake. You can’t really go wrong whether you use large or small apples here. Some baked recipes are about precision, but this is more of a quick bread-style cake.
Devorah says
September 9, 2015 at 5:26 pmShanah tova. I’m an expat currently living in Kenya. We battle to find canola oil, can I substitute with sunflower oil. TIA
Tori Avey says
September 10, 2015 at 11:15 amYes you can Devorah. Enjoy!