|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||3%|
|*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.|
"I was never a big fan of honey cake growing up," says Giora Shimoni, "so for years I made apple cake for Rosh Hashanah instead of the traditional honey cake. One year I experimented, however, and came up with this recipe. My kids all like it, so now my apple cake will have company at the holiday table."
- 2 tablespoons instant coffee dissolved into 3/4 cup hot water
- 1 cup applesauce
- 3/4 cup brown sugar
- 3/4 cup honey
- 3 large eggs
- 3 tablespoons oil
- 2 1/4 cups flour
- 2 teaspoons cinnamon
- 3/4 teaspoons baking powder
- 1/2 teaspoons baking soda
Preheat the oven to 325 F/160 C. Oil a 9x13 baking pan or spray with non-stick cooking spray.
Dissolve coffee into hot water. Set aside to cool.
Using an electric mixer or wire whisk, mix the applesauce, brown sugar and honey, eggs, and oil.
In a separate bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
In 3 alternating additions, add the flour mixture and coffee to the wet ingredients. Mix after each addition just until the batter is smooth.
Pour the batter into the prepared pan. Bake, uncovered, for 20 to 25 minutes, or until the cake is golden and a toothpick or knife inserted in the middle of the cake comes out clean.