Rosh Hashanah Honey Cake
Moist, tender and flavorful classic honey cake to celebrate the new Jewish year.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 Cup Unbleached all-purpose Flour ((200 g / 7 oz))
- 2 1/2 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- Pinch Salt
- 1/3 + 2 TBS Cup Honey ((150 g /5 oz))
- 3/4 Cup Unsweetened Apple Sauce ((200 g / 7 oz))
- 3/4 Cup Dark or Light Brown Sugar ((150 g / 5.5 oz))
- 2 Large Eggs
- 1 Cup Vegetable Oil ((200 g/ 7 oz))
Instructions
- 1
Preheat the oven to 340F. Line the bottom of a nine-inch loaf pan with parchment paper and grease the sides.
- 2
In a medium bowl, sift the flour, cinnamon, salt, and baking soda together and set aside.
- 3
In a large measuring cup, mix the applesauce and honey. Set aside.
- 4
In a bowl of a standing mixer, place the sugar and eggs and mix on medium speed for a few minutes until the mix is lighter in color. About 4-5 minutes if using a stand mixer, 45-60 seconds if using a hand mixer.
- 5
Slowly drizzle the oil into the bowl. Mix just until incorporated.
- 6
Add the flour in 3 additions alternating with the Applesauce honey mix, starting and ending with the flour mixture.
- 7
Pour the batter into the greased loaf pan or divide between the mini pans.
- 8
Bakes until the center is golden and a toothpick comes out with a few moist crumbs from the center of the cake. About 45-50 minutes.
- 9
Remove the cake from the oven and let cool before slicing.
- 10
If you chose, drizzle the cake with 1/4 of warm honey or dust it with some powdered sugar.