Description

A moist, spiced honey apple cake with a warm cinnamon glaze that is ready in about 30 minutes of active time. This traditional holiday dessert is tender, fragrant, and perfect for Rosh Hashanah or any festive occasion.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
2 teaspoons ground cinnamon
0.25 teaspoon ground nutmeg
0.5 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
0.5 cup (170g) raw honey
2 large eggs, room temperature
1 teaspoon vanilla extract
0.5 cup (120g) unsweetened applesauce
2 medium Granny Smith apples, peeled and diced
2 tablespoons (30g) unsalted butter, melted (for glaze)
2 tablespoons (25g) brown sugar (for glaze)
1 teaspoon ground cinnamon (for glaze)
1 tablespoon (15g) honey (for glaze)
Optional: Chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line the bottom with parchment paper if desired.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
Add the honey, eggs, vanilla, and applesauce to the butter mixture. Beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spoon until just combined. Do not overmix.
Gently fold in the diced Granny Smith apples using a spatula.
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil after 20 minutes.
While the cake is baking, make the glaze: In a small saucepan over low heat, combine the melted butter, brown sugar, cinnamon, and honey. Stir constantly until smooth and syrupy. Do not let it boil.
As soon as the cake comes out of the oven, pour the warm glaze evenly over the top. Let it soak in for a minute. Sprinkle with nuts if using.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, substitute butter with vegan butter or coconut oil, eggs with flax eggs, and honey with maple syrup. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: Jewish

Nutrition

Serving Size: 1 square slice
Calories: 280
Sugar: 30
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 1
Protein: 3

Keywords: Rosh Hashanah, honey cake, apple cake, holiday dessert, cinnamon glaze, gluten-free option, easy baking, traditional recipe