Description
A moist, tender apple cinnamon bundt cake with a warm honey glaze, designed to honor Rosh Hashanah traditions while offering a modern, reliable dessert that is make-ahead friendly and nut-free by default.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120g) unsweetened applesauce
- 2 medium Granny Smith apples, peeled and diced
- ½ cup (170g) raw honey
- 2 tablespoons heavy cream
- Pinch of salt (for glaze)
- Optional: Chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a 9-inch Bundt pan with butter or shortening, then dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium-high speed for 4-5 minutes until pale, fluffy, and doubled in volume.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl. Add vanilla extract.
- Reduce mixer to low speed. Add dry ingredients in three additions, alternating with buttermilk and applesauce. Mix just until combined.
- Gently fold in diced apples (and nuts if using) with a spatula.
- Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- While cake cools, warm honey and heavy cream in a small saucepan or microwave until fluid.
- Drizzle warm honey glaze over the completely cooled cake, allowing it to seep into the cracks.
Notes
Ensure all ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough cake. The cake tastes better the next day as flavors meld. Store at room temperature for up to 3 days or freeze for up to 3 months (glaze after thawing).
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: Rosh Hashanah, Honey Cake, Apple Cinnamon, Bundt Cake, Holiday Dessert, Fall Baking, Make-Ahead Dessert