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Rosh Hashanah Honey Cake

Moist, tender and flavorful classic honey cake to celebrate the new Jewish year.

Course Dessert
Cuisine European
Keyword rosh hashanah honey cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 1 9 " loaf pan
Author One Sarcastic Baker

Ingredients

  • 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.

Recipe Notes

  • Do not over-mix the eggs, sugar, and oil otherwise; the cake will collapse at the center.
  • You can replace the applesauce with other acidic ingredients such as sour cream, buttermilk, or coffee.
  • Add up to 1 cup of chopped nuts and raisins to the batter.
  • The cake can be baked in a bundt pan, mini loaf pans, cupcake liners, or as a layer cake. Be sure not to fill the pan more than 3/4 full.
  • This recipe will yield one eight or one 9-inch round cake. For a layer cake, double or triple the recipe, then divide the batter between the pans.
  • Add up to 1/2 teaspoon of ground ginger and 1/8-1/4 teaspoon of clove, nutmeg, or cardamom for a spiced honey cake.
  • 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.