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Best Easy Honey Glazed Apple Cake for Rosh Hashana

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This honey glazed apple cake is a moist, aromatic dessert perfect for Rosh Hashana. Made with simple ingredients and a foolproof technique, it features tender apple chunks and a luscious honey glaze that soaks into the warm cake.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 3/4 cup (180ml) honey (I prefer a mild wildflower or clover honey)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature (see substitution note below)
  • 3 medium apples (about 400g), peeled, cored, and chopped into 1/2-inch cubes (Honeycrisp, Fuji, or Granny Smith work well)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice (keeps the apples from browning and adds brightness)
  • 1/4 cup (60ml) honey
  • 2 tablespoons unsalted butter
  • 1 tablespoon heavy cream (or milk)
  • A pinch of flaky sea salt (optional, but highly recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan and line the bottom with a circle of parchment paper.
  2. In a medium bowl, toss the chopped apples with 1 tablespoon of flour, 1 teaspoon of cinnamon, and the lemon juice. Set aside.
  3. In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon, and nutmeg.
  4. In a separate bowl, whisk together the oil, honey, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Pour half of the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Add half of the buttermilk and stir again. Repeat with the remaining wet ingredients and buttermilk. Mix until you no longer see streaks of flour—do not overmix.
  6. Gently fold the floured apple mixture into the batter with the spatula until evenly distributed.
  7. Pour the batter into the prepared pan and spread it into an even layer. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. While the cake is cooling, combine the honey, butter, and heavy cream in a small saucepan over medium heat. Stir constantly until the butter melts and the mixture begins to bubble gently. Let it simmer for 1-2 minutes until it thickens slightly. Remove from heat and stir in the flaky sea salt if using.
  9. Invert the cake onto a serving plate (peel off the parchment paper) and let it cool for another 10 minutes. While the cake is still warm, poke a few holes in the top with a skewer and pour the warm honey glaze over it. Let it soak in for a few minutes before slicing.

Notes

Don’t overmix the batter to avoid a dense cake. Use room temperature ingredients for best results. Test for doneness early (around 35 minutes) as ovens vary. Glaze the cake while it’s still warm (about 10-15 minutes out of the oven) for best absorption. The cake can be stored covered at room temperature for up to 3 days, and the unglazed cake can be frozen for up to 3 months.

Nutrition

Keywords: apple cake, honey glaze, Rosh Hashana, easy dessert, apple dessert, honey cake, fall baking

Find it online: https://sparklespoon.com/best-easy-honey-glazed-apple-cake-for-rosh-hashana/