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Best Honey Apple Cake for Rosh Hashanah (Easy Recipe)

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This honey apple cake is a one-bowl wonder made with pantry-friendly ingredients, perfect for Rosh Hashanah or any fall celebration. The honey gives it a deep, caramel-like sweetness, and the apples soften into jammy pockets of flavor.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (preferably Vietnamese)
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup honey (mild-flavored like clover or wildflower)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 2 medium Honeycrisp apples (or Gala, Fuji, Pink Lady), peeled, cored, and diced into 1/2-inch cubes
  • 1 tablespoon lemon juice (fresh-squeezed)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon honey, warmed (for brushing on top)
  • Flaky sea salt (like Maldon, for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment.
  2. Peel, core, and dice apples into 1/2-inch cubes. Toss with 1 tablespoon lemon juice, 1 tablespoon sugar, 1/2 teaspoon cinnamon, and 1 tablespoon flour. Set aside.
  3. In a large bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  4. In a separate bowl, whisk together 1/2 cup melted butter, 3/4 cup honey, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 eggs, 1 teaspoon vanilla, and 1/2 cup buttermilk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  6. Fold in the prepared apples (including any juices) until evenly distributed. Batter will be thick.
  7. Scrape batter into prepared pan and spread evenly. Bake for 45-55 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  8. Cool in pan for 15 minutes. Run a knife around edges, invert onto a cooling rack, remove parchment, and flip right-side up. While still warm, brush top with 1 tablespoon warm honey. Sprinkle with flaky sea salt if desired.
  9. Cool completely (about 2 hours) before slicing with a serrated knife.

Notes

Room temperature ingredients are important for best texture. Do not overmix the batter. Let cake cool completely before slicing for clean cuts. Cake tastes even better on day two. Store at room temperature for up to 3 days; do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: honey apple cake, Rosh Hashanah cake, apple cake, honey cake, easy cake recipe, fall dessert, one-bowl cake

Find it online: https://lirafood.com/best-honey-apple-cake-for-rosh-hashanah-easy-recipe/