Caramelized Honey Apple Cake

Dipping apples in honey is a Rosh Hashanah tradition (the Jewish New Year), and it’s meant to symbolize the beginning of a sweet new year. Baking a moist Honey cake recipe (known as Rosh Hashanah Honey cake and Jewish honey cake) is another tradition, and as much as I love tradition, the combination of apples and honey is too delicious to just ignore.

Many Jewish holiday desserts can be a bit simple and boring, so I wanted this cake to get a festive look and one of these desserts you saved room for (not just because it’s your MIL’s turn to cook). I have taken an extra step in making this honey upside-down cake and cooked the honey with butter until it is deep golden brown. I first discovered caramelized honey when I researched my cookbook, “Baking Science,” and I’m not sure how to describe this honey caramel sauce; it is much more than caramel; it is caramel dipped in honey. Topped with apples. Topped with tender and buttery cake.

Please do not categorize this honey apple cake as a traditional rosh hashanah food; it is perfect for all special occasions and holidays.

For more apple recipes, check out this Jewish Apple Cake, this Polish Apple Cake, this Apple Challah, and these Apple Meringue Bars. If you are not in an apple mood, give this Orange Upside Down Cake a try.

Ingredients

For the Honey Apple Layer

• Three small apples, peeled, cored, and thinly sliced. Tart apples like Granny Smith and Honeycrisp apples are too sour to my taste, so for this cake, I decided to use sweet apples like Golden Delicious or Gala.
• Honey. The honey sets the tone of this cake, so use a high-quality one and taste it before.
• Butter.

For the Cake

• All-purpose flour, unbleached. Use 1:1 gluten-free flour for a GF option.
• Baking powder.
• Unsalted butter and room temperature.
• Sugar and honey.
• Large eggs and egg yolks at room temperature.
• Vanilla extract.
• Sour cream.

Step-by-Step Instructions

You can make this cake using a stand mixer or a large bowl and an electric hand mixer.

Make the Honey Apple Layer

1. Pour the honey into a medium saucepan and add the butter. Cook over medium-high heat until the butter has melted and the honey starts to bubble. Reduce to a simmer and cook for 5 minutes, swirling the pan occasionally. 
2. Pour the honey into a pan lined with parchment paper and spray with baking cooking spray.
3. Arrange the sliced apple over the honey is a pattern, making sure the apples are about 1/2-inch away from the edges of the pan. Place in the refrigerator while you make the batter.

Make the Honey Apple Cake Batter

1. In a large mixing bowl, beat the butter, granulated sugar, and honey until light and fluffy, about 3-4 minutes.
2. Add the eggs one at a time, beating well after each addition. Do the same with the egg yolks, mix in the vanilla extract.
3. In a medium bowl, combine flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
4. Pour the batter over the arranged apple slices in the prepared pan starting with the edges, spreading it evenly with a spatula. Bake.

Tips

• The cake’s flavor comes from the honey and apples layer, so a nine-inch pan will yield the perfect cake height. If you want to use a loaf pan, use two eight-inch loaf pans.
• I like to make a second batch of caramelized honey and brush, or drizzle it warm on the top of the cake right before serving.
• This is the perfect dessert to serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
• Invert the cake onto a serving plate and avoid from moving it more than once.

Storage

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze it for up to 3 months. If freezing, wrap the cake tightly in plastic and aluminum foil.