Moist Rosh Hashanah Honey Cake (Parve)
My Rosh Hashanah honey cake is everything a traditional Jewish version should be: soft, moist, and filled with warm honey flavor. Made with applesauce for an exceptionally tender crumb, it's naturally dairy-free (parve) and perfect for celebrating the Jewish New Year.
Servings 1 9 " loaf pan
Ingredients
- 1 2/3 Cup (200g) Unbleached all-purpose Flour
- 2 1/2 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- Pinch Salt
- 1/3 + 2 TBS Cup (150g) Honey
- 3/4 Cup (200g) Unsweetened Apple Sauce
- 3/4 Cup (150g) Dark or Light Brown Sugar
- 2 Large Eggs
- 1 Cup (240g) Vegetable Oil
Instructions
- Preheat the oven to 340F. Line the bottom of a nine-inch loaf pan with parchment paper and grease the sides.
- In a medium bowl, sift the flour, (200g) cinnamon (2 1/2 teaspoons), salt (pinch), and baking soda (1/2 teaspoon) together and set aside.
- In a large measuring cup, mix the applesauce (200g)and honey (150g). Set aside.
- In a bowl of a standing mixer, place the sugar (150g) and eggs (4) and mix on medium speed for a few until slightly lighter in color. About 4-5 minutes if using a stand mixer, 45-60 seconds if using a hand mixer.
- Slowly drizzle the oil (240ml) into the bowl. Mix just until incorporated.
- Add the flour mixture in 3 additions alternating with the Applesauce honey mixture, starting and ending with the flour mixture.
- Pour the batter into the greased loaf pan or divide between the mini pans.
- 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.
- Remove the cake from the oven and let cool before slicing.
- If you chose, drizzle the cake with 1/4 of warm honey or dust it with some powdered sugar.
Notes
- Best to store the cake at room temperature, covered for up to 3 days. Do not refrigerate.
- To freeze, wrap the cake with plastic wrap and in a plastic bag and freeze for up to two months.