Tomorrow, the Jewish New Year begins at sunset. That means it is time to make my version of an amazing apple honey cake. The original recipe
can be found here, and I assure you you don't have to be Jewish to love this cake.
There are several reasons why I modified the cake the way I did. First,
believe it or not, I do not like confectioner's sugar/liquid type
icing. Even as a child, I would pass up cinnamon rolls and yeast cakes
because I never liked the icing drizzled on them. I can't explain why.
I still don't. So my version does not have icing. If you want icing, click the link above.
Second, I've started to use coconut oil more and more as a substitute
for oil in my baking I've never made this cake with anything but
coconut oil, and I love it.
Third, instead of the original Granny Smith apples, I prefer tart, local
apples. I'm fortunate to live in New York apple country and there is
an abundance of cooking apples grown here. For Thanksgiving, I make
this with local Northern Spy apples. Tomorrow I will make it with Gravenstein apples I purchased earlier in the week near North East, Pennsylvania (a town, not a direction). These are apples dating back to 1797 or even earlier, and
have a fascinating history.
Sorry, metric readers, you are on your own with this.
AM's Version of Tori Avey's Apple Honey Cake
3 large eggs (this past week, I was fortunate enough to use free range brown eggs from a local farm)
3/4 cup honey (local buckwheat honey, which is quite dark, and is a good fall honey)
1/2 cup white sugar
1/4 cup light brown sugar
1 1/4 cup unrefined coconut oil melted gently in microwave (this is solid at room temperature)
1 1/2 tsp vanilla
3 cups King Arthur's
White Whole Wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, freshly ground
3/4 tsp pumpkin pie spice
4 tart baking apples, peeled, cored and shredded (you will also want to use the resulting liquid)
You will bake this in a 9 inch Bundt cake pan.
Method
Preheat oven to 325 degrees F.
While oven heats, mix the wet ingredients:
In a large mixing bowl, beat the eggs until frothy.
Whisk in honey, white and brown sugar, melted coconut oil, and vanilla
Then mix the dry ingredients:
In a smaller bowl, sift together flour, baking power, baking soda, spices.
Gradually add dry ingredients to wet ingredients, stir to blend. You
don't want any dry ingredients, but you also don't want to over beat.
Fold in your shredded apples and liquid from the apples.
Spray your bundt pan with cooking spray, coating the inside evenly.
Now, pour your batter into the pan. You don't want to overfill (Tory
warns you not to fill more than 3/4 full.) Smooth the batter on the top
so that it is flat and even. You do not want any air pockets. I press
down on the filling gently with a spoonula.
 |
| From last year's baking |
Bake for approximately 75-90 minutes. When the edges darken and pull
fully away from the sides of the pan, and the cake is browned, test with
a toothpick. This is a moist cake, so you don't want to under cook.
But, you don't want to overcook it, either.
For me, this cake is a wonderful alternative to apple pie. And, with the apples and honey, it's perfect for a cool almost-fall day.