Over the years I've made my mother's apple cake plenty of times but it's also been adapted here and there with time. This version gets a hearty dose of cinnamon -- you can also experiment by adding ginger and nutmeg as well.
While apple cake is a wonderful treat year round, it's a perfect cake to make in the fall when there's a bounty of beautiful apples and you've already baked endless pies. This year recipe combines a traditional Rosh Hashanah honey cake with a cinnamon loaded apple cake and the result is delicious!
- 2 eggs
- 1/2 cup sugar
- 1/2 cup honey
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 large apple
- Pre-heat the oven to 350 F and butter and flour a 9" cake pan. You can also bake this in a standard loaf pan.
- Using a hand or stand mixer, cream together the eggs, sugar, and honey until fluffy and lightened in color. Beat in the butter, buttermilk, and vanilla.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Mix the dry ingredients into the wet batter.
- Peel, core, and dice the apple. Tip: Toss the apple pieces with a teaspoon of flour to prevent them from sinking to the bottom of the cake.
- Fold the apple pieces into the batter and pour into the prepared cake pan. Bake for approximately 30 minutes or until a cake tester or toothpick comes out clean. Allow cooling before removing from the pan.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|