The Perfect Rosh Hashanah Cake

• total tid: 2 hours 25 minutes

Ingredienser

For the apples:

3 medium apples, peeled, cored and thinly sliced

1½ tbsp lemon juice

For the honey layer:

⅓ cup honey

3 tbsp brown sugar

1 tsp cinnamon

For the cake:

2⅔ cups all-purpose flour

2 tsp baking powder

¾ tsp baking soda

Pinch of salt

1 tsp cinnamon

4 large eggs

⅔ cup granulated sugar

⅔ cup honey

⅔ cup neutral oil

⅔ cup unsweetened applesauce

1 tsp vanilla extract

⅓ cup orange juice

Fremgangsmåte

Preheat oven to 350°F. Peel, core and thinly slice the apples. Toss with the lemon juice and set aside.

Make the cake batter. In a bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

In a separate large bowl, whisk together the eggs and sugar. Add the honey, oil, applesauce, vanilla and orange juice and mix until smooth.

Add the dry ingredients to the wet ingredients and mix just until combined.

Lightly grease a 9x13-inch pan and line the bottom with parchment paper. Lightly grease the parchment as well.

Pour the ⅓ cup honey over the bottom of the lined pan, then sprinkle the brown sugar and cinnamon evenly over the honey.

Arrange the sliced apples in overlapping rows over the honey mixture.

Carefully pour the cake batter over the apples and spread it evenly.

Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 15 minutes. Place a large serving board or platter over the pan and carefully flip. Gently peel away the parchment paper to reveal the caramelized apple top.

Enjoy 🤍🤍🤍