|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 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-inch 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.