Apple Honey Cake for Rosh Hashanah

Autumn - the season of sweaters, boots, butternut squash, fall foliage, and pumpkin spiced everything. I admit it: I’m a sucker for all things fall related. While summer is wonderful in so many ways, I hate being hot, so autumn is a welcome relief for me. Add in the color palate, cozy soups, casseroles and cashmere and it’s really no contest: fall is my favorite.

It’s also the beginning of the Jewish New Year, aka Rosh Hashanah, which literally translated means “Head of the Year”. I love this holiday (and it’s partner, Yom Kippur) for many reasons, not the least of which is the fact that these High Holidays and the days in between them are considered a time of reflection and renewal and a chance to set intentions of doing better, being kinder, and helping others. But as with all Jewish holidays, it’s also about the food. 

On Rosh Hashanah a predominant sentiment is wishing one another a “sweet new year” and the traditional, accompanying flavor is honey. We dip apples and challah in honey, toss it with roasted carrots and other vegetables, and we have honey cake. I love honey cake! It’s simple and homey and tastes like fall to me.

Serious bakers tend to weigh their ingredients and pay closer attention to the science of it all but I am not by any means a precision baker! I’m all about easy meets tasty and my recipe for Apple Honey cake reflects that sentiment.

Enjoy!

xo

Lisa

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Apple Honey Cake

Yield: 8-10

Author: Lisa Levine

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

On Rosh Hashanah a predominant sentiment is wishing one another a “sweet new year” and the traditional, accompanying flavor is honey. We dip apples and challah in honey, toss it with roasted carrots and other vegetables, and we have honey cake. I love honey cake! It’s simple and homey and tastes like fall to me.

Ingredients

• 1 1/2 cups almond flour or almond meal (almond meal makes for a more rustic texture which I like)
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/8 teaspoon ground clove
• 1/8 teaspoon allspice
• 1/8 teaspoon cardamom
• 3 large eggs
• 1/3 cup honey
• 2 tablespoon avocado oil (or some other neutral-tasting oil)
• 1 teaspoon vanilla
• 1 medium apple (I used a Honeycrisp) grated coarsely - about 1 cup. Unpeeled is fine.
• 1/2 an apple, thinly sliced

Instructions

1. Preheat the oven to 350ºF. And grease an 8-inch cake pan.
2. In a medium mixing bowl, whisk together the flours, baking soda, spices and salt.
3. In a larger bowl beat the eggs and add in the honey, avocado oil and vanilla. Mix well, making sure that the honey is well incorporated.
4. Add the dry ingredients to the wet ones and stir to combine. Add in the grated apple.
5. Pour the batter into the cake pan, spreading the batter in an even layer. You can tap the pan on a countertop to make sure there are no air bubbles. Spread the apple slices in a circle around the center of the cake.
6. Bake for 30 minutes, until brown around the edges and a toothpick inserted in the middle comes out clean.

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