Apples and honey? Sure, it’s tradition, and yes, a crunchy sour apple with a dollop of honey is a winning combination, but is it a dish worthy of transmitting all our hopes for a sweet new year? Just to keep our bases covered, the IJN this year has gone for the full on sweet tooth. We’re featuring recipes from The Kosher Baker, plus local cook Debbie Foster, and for those of you crazies out there who aren’t chocoholics, the Rosh Hashanah Foods includes a few savory recipes too!
- 1 C butter or shortening
- 2 C sugar
- 4 eggs
- 2 tsp. vanilla
- 3 C flour, sifted
- 4 tsp. baking powder
- 1 C milk
- 4 apples, peeled and thinly sliced we used Cox
Preheat oven to 350°F and generously butter and lightly dust a cake pan.
Cream the butter and sugar. Add eggs and vanilla. Slowly add dry ingredients, alternating with milk. After batter is thoroughly mixed, fold in sliced apples.
Make a topping by combining ½ cup sugar (we used raw sugar), 1 tsp. cinnamon and ¼ cup melted butter. Pour over top and bake for at least 30 minutes. (We baked it for closer to an hour. See Notes.)
The recipe is relatively simple (and inexpensive) to make and has a wonderful autumnal scent. The batter, however, is really way too much for one cake. We would suggest: (a) halving the recipe (b) baking in a high round cake tin, such as a bundt pan or angel food cake pan (c) dividing the batter among 2 round cake tins.
Update: We've been enjoying this cake all weekend long. It's wonderfully moist, and only gets better with time!