In plotting this year’s star dessert recipe for Rosh Hashana, I turned to Amy Kritzer’s (What Jew Wanna Eat) new book, Sweet Noshings. The book is loaded with fresh takes on Jewish food like her apricot and fig-stuffed challah, snickerdoodle bagels, and the pièce de résistance, peanut butter and dark chocolate babka!! Basically, if you find yourself cooking for Jewish people in small gatherings or for the whole mishpacha, you’ll want a copy of this book.
I found a winning Rosh Hashana recipe in my apple and honey bundt cake inspired by Amy’s drunken honey-pomegranate cake. My version is a moist cake that is loaded with honey flavor, enhanced by the nectar of the Jews (Manischewitz Concord Grape wine), and topped with apples caramelized in brown sugar and spices.
As you can already tell, I made several significant changes to Amy’s recipe. I’m a Reform Jew and we’re masters of interpreting/adapting books to our own taste. One important thing to note is if you are taking this cake to a kosher home, it probably won’t fly on Rosh Hashana. Unless you are serving this at lunch, they will likely be serving a meat meal and this cake recipe contains butter. The original cake in Amy’s book is made with all oil. I don’t dig oil-only cakes – not everyone feels the same way.
Make it my way, make it the Sweet Noshings way, or make it your own way, but enjoy this moist and super flavorful bundt cake and have a sweet new year!