Apple and Honey Cake

By Renee Chernin

Renee shares her favorite new recipe for apple cake. It has been tested in dozens of homes, and it is not only reliable, but also delicious!


1-cup sugar
1-cup vegetable oil
2 eggs
1-teaspoon vanilla
3/4-cup honey
2 1/2 cups flour
1-teaspoon salt
1 t teaspoon baking soda
1-teaspoon baking powder
1-teaspoon cinnamon
1/4-teaspoon allspice
3 cups coarsely grated apples
3/4 c. chopped walnuts, optional

White glaze
1-cup margarine
2 cups powdered sugar
3 tablespoons coconut or almond milk


Preheat oven to 325 degrees. Prepare a Bundt or 2 loaf pans with grease and flour to prevent sticking (* see tip below).

In a large bowl, mix sugar and oil. Add eggs and beat until creamy. While stirring, slowly pour in honey and add vanilla.

In another bowl, combine flour, baking soda, salt, baking powder, cinnamon and allspice. A little at a time, add flour mixture to liquids, beating continuously.

Gently stir in apples and nuts, if using. Spoon batter into prepared pan. Bake in preheated over for 45 to 60 minutes until top springs back when gently pressed with a finger. Allow to sit for 15 minutes on a wire rack, then invert onto serving plate.

When cooled to room temperature, drizzle with glaze if desired.
Makes a delicious, moist cake. Perfect for Rosh Hashanah.

PREPARE AHEAD: The flavor of this apple cake improves over 2 days. It will keep, tightly covered, for up to 5 days. It can freeze for up to 1 month.

*QUEEN IN THE KITCHEN TIP: Professional baker's grease makes bakery cakes magically release from any pan.

Here's how to make your own: Mix equal parts flour, oil, and shortening or margarine until smooth. Using a pastry brush, "paint" the inside of cake pan with the mixture. Your cake will pop out, leaving no nibbles for the cook along the sides!


Recipe: Kosher, parv, dessert