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Perfect Honey Apple Cake: Easy Rosh Hashanah Dessert

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This honey apple cake has the perfect balance of sweet honey and tart apples, with a tender crumb that stays moist for days. It’s a Rosh Hashanah tradition made delicious, and it tastes even better the next day.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¾ cup (255g) honey
  • ½ cup (120ml) vegetable oil
  • 4 tablespoons (57g) unsalted butter, melted and cooled slightly
  • 3 large eggs, at room temperature
  • ½ cup (120ml) strong brewed coffee, cooled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 3 medium apples (about 450g), peeled, cored, and chopped into ½-inch cubes
  • 1 tablespoon all-purpose flour (for tossing apples)
  • 1 teaspoon lemon juice
  • ¼ cup (30g) sliced almonds (optional, for topping)
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or 9×5-inch loaf pan and line the bottom with parchment paper.
  2. Peel, core, and chop apples into ½-inch cubes. Toss with 1 tablespoon flour and 1 teaspoon lemon juice in a small bowl. Set aside.
  3. In a large bowl, whisk together 2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon ground ginger.
  4. In a separate large bowl, whisk together ½ cup vegetable oil, 4 tablespoons melted butter, ½ cup granulated sugar, and ¾ cup honey until smooth. Add 3 room-temperature eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  5. Pour in ½ cup cooled coffee and whisk until uniform.
  6. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Fold in the floured apple chunks gently.
  8. Let the batter rest for 10 minutes at room temperature.
  9. Pour batter into prepared pan and spread evenly. Sprinkle sliced almonds and turbinado sugar on top if using.
  10. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  11. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and flip right-side up to cool completely.

Notes

Room temperature ingredients are crucial. Don’t skip the coffee—it enhances the honey flavor without tasting like coffee. Let the cake cool completely before adding a honey glaze (2 tablespoons honey mixed with 1 tablespoon warm water). This cake tastes even better the next day. Store tightly wrapped at room temperature for up to 3 days; do not refrigerate. Freezes well for up to 3 months (unglazed).

Nutrition

Keywords: honey apple cake, Rosh Hashanah dessert, apple cake, honey cake, Jewish holiday dessert, easy apple cake

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