Celebrate Rosh Hashanah, the Jewish New Year, with this delicious honey apple cake from Tori Avey! As the first of the Jewish High Holidays, Rosh Hashanah starts on the evening of Wednesday, September 24. So, start grabbing your ingredients so you can ring in the sweet New Year!
- 3 eggs
- 3/4 cup honey
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 1/4 cup canola oil
- 1 1/2 teaspoon vanilla
- 3 cups all-purpose baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon allspice
- Dash of ground cloves
- 4 Granny Smith apples — peeled, cored, and shredded
- 1 cup + 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- 1-2 tablespoon nondairy creamer
- 9-inch Bundt cake pan
- Wire cooling rack
- Parchment paper
- Ziploc bag
Preheat oven to 325 degrees. Beat the eggs in a large mixing bowl until frothy, then whisk in the honey, sugars, oil and vanilla. Using a separate medium-sized mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, allspice, and ground cloves. Add the dry mixture to the liquid and stir until combined. Fold in the shredded apples.
Generously coat your Bundt pan with nonstick cooking spray. Be sure to evenly coat every nook and cranny of the cooking surface. Pour the batter into the pan. Bundt pans have different depths, so make sure the batter only fills the pan 3/4 of the way full, or less; otherwise you risk the cake overflowing during baking. Using a spatula, carefully push the batter to the outer edges of the pan, pushing slightly up the walls. Smooth the batter on the top so it is flat and even across the top.
Transfer the cake to the oven and bake for 75-90 minutes. Once the edges start to brown and pull away from the sides of the pan, insert a toothpick into the thickest part of the cake. If it comes out clean you’ll know it’s done. This is a very moist cake, so it’s easy to undercook it. If you’re unsure, return it to the oven for a little longer, but don’t overbake.
Allow the cake to cool for exactly 10 minutes, then invert it onto a flat plate. Gently tap the outside of the Bundt pan to release the cake. If the cake doesn’t come out easily, carefully run a plastic knife around the center tube and sides to help loosen it. Allow the cake to cool completely before frosting.
Once your cake has cooled and you are ready to serve, it’s time to decorate. This cake is best decorated just before serving, as it tends to soak up the icing. Do this part on a wire cooling rack with a piece of parchment paper underneath, or you can use a plate. Place 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle the sugar onto the top of the cake by lightly tapping the strainer or sifter. This will release an even shower of sugar over the cake.
Next, make the drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl, then add the vanilla extract and 1 tbsp non-dairy creamer to the bowl. Blend together with a fork or whisk. Your icing should be thick, but pourable. If necessary, add additional non-dairy creamer in teaspoon increments, mixing constantly, until the icing texture resembles very thick honey. The texture is right when you can run a spoon through the icing and it takes a few seconds for it to become smooth again.
Place a Ziploc bag inside a tall water glass and wrap the edges around the top of the glass, leaving an open space for easy filling. Pour the icing into the Ziploc bag.
Seal the bag, leaving just a small portion open as a vent. Push the icing toward one of the lower corners of the bag and cut off a small portion of the tip.
Drizzle the icing over the cake in a zig-zag pattern by gently squeezing the Ziploc bag. Allow the icing to fully dry before serving — this takes about 30-60 minutes. Slice and enjoy!