After taking a short hiatus from baking due to a vacation before the stressful school year, I wanted to start off the school year with a fall inspired recipe. In addition to the leaves changing colors, apple picking becomes the hot fall activity. With the fall also comes the holiday of Rosh Hashanah, the Jewish New Year. Every year my mom makes a honey cake, but this year I wanted to revamp it and give it the banana spin. I am always excited to start a new school year and accomplish more even though I tend to have a hectic schedule and constantly stress myself. While I look forward to crafting new recipes and preparing myself for the next steps in my academic career, the start of a new school year varies person to person. For the guy at my gym it means training and conditioning while wearing a football helmet and sunglasses. For my boyfriend it means starting a new job and becoming obsessed with cooking shows (which is really just a plus for me). For others starting new classes in school it means dealing with annoying and loud people on the busses yelling about their personal lives or having to listen to the person who raises their hand for every question the professor asks. Whether dealing with the annoying person in class, or just starting a new fall adventure, enjoy this sweet and fall-inspired cake.

Honey Apple Walnut Cake


  • Cake:
  • 3 1/2 cups of flour
  • 1 teaspoon baking soda
  • 2 1/1 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon powdered ginger
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1 ½ cups of granulated sugar
  • 2 tablespoons brown sugar
  • ½ cup of unsalted butter
  • 4 eggs
  • 1 cup of honey
  • ½ cup of yogurt or sour cream
  • ½ teaspoon vanilla extract
  • Filing:
  • 2 granny smith apples peeled and thinly sliced
  • ¾ cup toasted chopped walnuts
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon


  1. Sift the flour with the baking soda, baking powder, and spices. In separate bowl cream the sugars with the butter for 3- 5 minutes. Add in the eggs one at a time. Then add in the honey, yogurt, and vanilla.
  2. In a stovetop pan add the apples, brown sugar, and cinnamon. Sautee the apples until they are tender.
  3. Grease a bundt pan and preheat the oven to 325 degrees.
  4. At the bottom of the pan lay half of the cooked apples. Then ladle in half of the cake batter. Next add the rest of the apple mixture with the walnuts. Pour the remaining batter over the filling.
  5. Bake the cake for 45 minutes. Once cooked allow the cake to slightly cool and then slide the cake out and allow it to finish fully cooling on a wire rack.