Rosh HaShana, the Jewish New Year, is right around the corner. And with tradition, I wanted to bake up something that would be perfect for the holiday.
Eating apples and honey for the new year are traditional and are suppose to help you embrace the new year with sweetness. Growing up my mom would always make a honey cake- it was her signature holiday dessert that guests loved. But, I am always looking to update it with my own twist.
This apple cake is dense, not overly sweet, and the perfect treat after a meal. And with that, I wish you sweet beginnings for this new year!
- 2 sticks of room temperature, unsalted, butter
- 3/4 cup dark brown sugar
- 1/4 cup + 1 tablespoon raw honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup plain applesauce
- 2 cups white whole wheat flour or gf flour blend
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 gala apple, sliced
- 1/2 cup pitted mejool dates (if hard soak in warm water for 30 minutes)
- 1/4 cup warm water
- Preheat your oven to 350 degrees and grease a circular cake pan.
- Cream together the butter and sugars. Then add in the honey, eggs, and vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Add this in batches to the wet batter.
- Fold in the applesauce.
- Arrange the sliced gala apple at the bottom of the greased cake pan.
- Pour the batter over the apples.
- Bake for 1 hour or until a toothpick comes out clean.
- While the cake cools, make the date caramel.
- Blend dates and water until a thin paste forms.
- Drizzle on top of the cake.