As mine is an interfaith family, I am Catholic and my husband is Jewish, we celebrate both cultures and religious holidays, which means a lot of food-filled holidays! Our celebration calendar starts in September with Rosh Hashanah.
Rosh Hashanah is a two day celebration that marks the Jewish New Year, it celebrates the start of the new year in the Hebrew calendar, and it is the first of the two Jewish “High Holy Days”. It commemorates the creation of the world and marks the beginning of the Days of Awe, a 10-day period that culminates in the Yom Kippur holiday, the Day of Atonement, the second Jewish “High Holy Day”. Very much like any New Year, this is a time for introspection, repentance and a time for new resolutions to become better people.
It is my husband family tradition to mark this celebration eating challah, apples and honey in the hope of a “sweet new year”, and we all need a very sweet one this year!! Since meeting Ryan we have always been celebrating it by just eating sliced apples dipped in honey; however this year I decided to put a little bit of effort and make a whole Rosh Hashanah celebration dinner, inclusive of this delicious apple and honey bundt cake!
This cake is sweet, soft and moist and it keeps it’s consistency for a few days after baking. It is simply mouth watering as well as pretty!
This recipe is by Tori Avey, who does amazing food, and makes 10 servings. I decreased the amount of sugar slightly, as I am not much of a sweet tooth, and I used the same 12 cup Nordic Ware bundt pan Tori uses, I really love this shape.
- 3 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/4 tsp allspice
- Dash ground cloves
- 3 large eggs
- 3/4 cup honey
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 1/4 cups sunflower oil
- 1 1/2 tsp vanilla
- 4 Granny Smith apples
1. Peel, core and grate the apples in a small bowl
2 . Sift and mix all the dry ingredients in a separate bowl.
3. In an electric mixer beat the eggs until nicely aired, add honey, white sugar and brown sugar, oil and vanilla. Mix in the dry ingredients until fully incorporated
4. Fold in the grated apples using a spatula
5. Prepare the bundt pan by brushing its inside with soft butter.
I use a pastry brush for this step so I can get to the various fold of the pan.
6. Pour the batter into the bundt pan, it should fill it up to 3/4. Press the batter up the sides and on the top to level it.
Make sure you do not fill it more than 3/4 so that it does not overflow. Pressing on the sides helps filling all the folds of the pan and keep the nice shape, while levelling the top helps keeping it flat and having an even shaped bundt cake.
7. Bake it in a pre-heated oven at 140C Fan/160C Conventional/325F for 75-90 minutes.
The cooking time really depends on the the type of bundt pan you use and the oven. The cake is ready when it browns all over and it comes off the sides and passes the toothpick test, insert it in the cake, if it comes clean it’s ready. Tori recommends to start checking it after approximately 50 minutes.
8. When ready, take the cake out of the oven and let it cool for about 10 minutes in the tin. Then invert it onto a flat plate and let it cool completely.
The cake should come out of the mould easily, however you can use a plastic knife to release it off the sides. The plastic knife will prevent the tin from being scratched.
9 Let it cool completely and then dust it with some icing sugar
You can also decorate with vanilla icing, but then I would recommend to reduce the amount of sugar in the cake unless you have a very sweet tooth.
If you want to make this recipe and share it on your social media please tag me using @prepandproperrecipes and the tag #prepandproperrecipes