Moist, tender and flavorful classic honey cake to celebrate the new Jewish year.
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, cinnamon, salt, and baking soda together and set aside.
In a large measuring cup, mix the applesauce and honey. Set aside.
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.
Slowly drizzle the oil into the bowl. Mix just until incorporated.
Add the flour in 3 additions alternating with the Applesauce honey mix, 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.