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!
Apple and Honey Bundt Cake
Apple Topping Ingredients
- 3 medium-sized apples cut into 16 slices each
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 cup unsalted butter melted
- 1 1/2 cups sweet red wine I used Manischewitz Concord Grape
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter melted
- 1/2 cup unsweetened applesauce
- 1 cup honey
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
Apple Topping Instructions
Preheat oven to 350 F.
In a medium-sized bowl, toss apple slices in brown sugar and spices.
Arrange apple slices in the bottom of a greased 10-cup bundt pan.
Pour melted butter evenly over apple slices.
Bake for 20 minutes.
Boil wine in a small saucepan until it reduces by half to 3/4 cup (10-15 minutes). Set aside.
In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
In a separate mixing bowl or the bowl of a stand mixer, mix butter, applesauce, honey, eggs, vanilla, and reduced wine until fully combined.
Add dry ingredients to wet ingredients a little at a time until just combined.
Pour batter over pre-baked apple topping. It will come almost to the top of the bundt pan.
Bake for 55 minutes or until a skewer inserted into the center of the cake comes out clean.
Remove from the oven, cool for 10 minutes, then invert and cool on a cooling rack.