Description
A tender, moist honey apple cake designed to gently break the Yom Kippur fast. This one-bowl recipe combines sweet honey, warm spices, and tender apples for a comforting, tradition-rich holiday treat.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- ½ cup (170g) mild honey (e.g., clover or wildflower)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) full-fat sour cream
- 3 medium apples (mix of Granny Smith and Honeycrisp), peeled and sliced
- 2 tablespoons melted butter (for apples)
- 1 teaspoon extra cinnamon (for sprinkling)
- 2 tablespoons extra honey (for drizzling)
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or non-stick spray, then dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes with a mixer).
- Add eggs one at a time, beating well after each addition. Mix in honey and vanilla extract until combined.
- Add dry ingredients to wet ingredients in two batches, alternating with sour cream. Start and end with dry ingredients. Mix gently until just combined; do not overmix.
- Peel and slice apples into ¼-inch thick wedges. Toss with melted butter and a pinch of cinnamon.
- Pour batter into prepared pan and spread evenly. Arrange apple slices in a concentric circle on top, overlapping slightly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and edges pull away from the pan.
- Cool in pan for 10 minutes, then invert onto a cooling rack. Drizzle with extra honey while warm. Let cool completely before slicing.
Notes
For best results, use room temperature ingredients. Do not overmix the batter to avoid a tough texture. The cake tastes better the next day as flavors meld. Can be stored at room temperature for 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 210
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
Keywords: Yom Kippur, break-fast, honey apple cake, holiday recipe, Jewish baking, apple cake, honey cake, high holidays