HONEY APPLE CAKE

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Honey Apple Cake image

Provided by Doris Schechter

Categories     Cake     Coffee     Dessert     Bake     Rosh Hashanah/Yom Kippur     Apple     Winter     Kosher     Honey     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes one 10-inch tube cake, or 10 to 12 servings

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil
2 extra-large eggs
1 cup honey
3/4 cup brewed coffee, cooled
2 large McIntosh apples, peeled, cored, and finely chopped

Steps:

  • 1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
  • 2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  • 3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
  • 4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
  • 5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
  • 6. With a wooden spoon, stir in the chopped apples.
  • 7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
  • To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
  • To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.

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