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Honey-Apple Cake


Honey-Apple Cake

As a play on the traditional apples dipped in honey, which symbolizes the start to a sweet new year in Jewish culture, we have created a honey cake studded with apple. This moist and subtly spiced pastry will carry on the sweet traditions of Rosh Hashanah in your family for years.


  • 2 Tablespoons vegetable oil, plus more for the tube pan
  • 3 1/2 Cups flour
  • 1 1/4 Teaspoon baking powder
  • 1 1/4 Teaspoon baking soda
  • 1 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon nutmeg
  • 1 1/8 Cup sugar
  • 2 eggs
  • 1 Cup honey, preferably Golden Blossom
  • 3/4 Cups strongly brewed coffee, cooled
  • 2 Granny Smith apples, peeled, cored, and chopped coarsely
  • 1 Granny Smith apple, sliced


Preheat the oven to 350 degrees and grease a 10-inch tube pan.

In a bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and sugar. Set aside. With an electric mixer, beat the sugar, oil, and eggs on low speed until combined. Add the honey and beat until well blended. Add the dry ingredients alternately with the coffee, beating on low speed until combined. Stir in the chopped apples by hand.

Pour the batter into the tube pan and arrange the sliced apples on top. Bake until a toothpick inserted into the center comes out easily, about 1 hour. Let cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and let cool. (This cake can be baked 1 day ahead.)