Apples and Honey Snacking Cake

For Rosh Hashanah, apples and honey represent a sweet and prosperous new year. Here, they’re the stars of our apple honey snacking cake, which is baked in a fluted tube pan (aka a Bundt pan) to make a beautiful Rosh Hashanah table centerpiece. There’s a generous amount of the namesake ingredients, with oranges, cinnamon, nutmeg, cloves and allspice leaning into the warming, autumnal flavors.

No need to save this just for the holiday, though (or even to bake it in a Bundt pan—more on that below). Keep this easy apple cake around the house to share with overnight guests or to enjoy as a sweet treat throughout the week. You’ll be surprised how quickly it disappears when everyone is sneaking slices.

Ingredients for Apples and Honey Snacking Cake

• Orange: Peel the orange and cut it into quarters. Cutting the orange makes it easier for the food processor to break it up. Any regular navel orange will work here. You could also use a blood orange—just know it will tinge the cake slightly!
• Apple: Peel and core the apple, then cut it into quarters. The best apples to use here are tart, firm apples like Honeycrisps or Granny Smiths.
• Shortening: Melt 1 cup of shortening in the microwave or in a saucepan over low heat, and let it cool slightly so it doesn’t accidentally cook the eggs during blending.
• Sugar and honey: Granulated sugar and honey will sweeten the cake. Opt for good honey. You really want the honey flavor to shine since the ingredient is in the name!
• Eggs: It’s not just a suggestion—room-temperature eggs make a better batter. They create an emulsion, which sets up the cake for better volume and structure.
• Coffee: Brew a fresh cup of coffee to mix into this cake batter. That buzzy flavor pairs unexpectedly well with the fruit, honey and fall spices.
• All-purpose flour: If your bakes usually turn out drier than you’d like, it’s probably because you’re not measuring the flour properly. Instead of digging a measuring cup into the bag, try spooning flour into the cup and scraping off the excess.
• Spices: Cinnamon, nutmeg, cloves and allspice come together to create the cake’s warming spice blend. They pair well with the apples and honey, giving this dessert an autumnal feel.

Directions

Step 1: Prepare the Bundt pan

Preheat the oven to 325°F. Grease and flour a 10-inch fluted tube or Bundt pan, making sure to cover every nook and cranny, and set it aside.

Editor’s Tip: Greasing a Bundt pan is tricky. Without a generous coating of grease and a dusting of flour, your cake will break when you go to invert it later. Take your time with this step and make sure every centimeter is accounted for.

Step 2: Process the oranges and apples

In a food processor or high-powered blender, add the quartered orange and apple. Process them until they’re finely chopped. Add the honey, eggs and coffee, and process until they’re well mixed.

Step 3: Finish the batter

In a large bowl, use a hand mixer or stand mixer to cream the shortening and sugar together until they’re light and fluffy. Beat in the apple-honey mixture until they are well combined.

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice. Gradually beat the flour mixture into the creamed mixture until they’re just combined.

Step 4: Bake the cake

Transfer the batter to the prepared pan. Bake the Bundt cake until a toothpick inserted in the center comes out clean, about one hour.

Step 5: Invert the cake

Cool the Bundt cake in the pan for 10 minutes. Invert the cake onto a wire rack to cool the cake completely. If desired, dust the cake with confectioners’ sugar before serving it.

Editor’s Tip: For extra protection against a broken cake, try our favorite Bundt cake steam trick.

Recipe Variations

• Make it gluten free: For those who need a gluten-free cake, use a reliable gluten-free flour blend in place of the all-purpose flour. You’ll need it to grease and flour the Bundt pan, too. Don’t use baking sprays like Pam, as they contain flour.
• Add mix-ins: Fold your favorite inclusions into the batter, like walnuts, almonds, pecans, cranberries or shredded coconut. Toast the nuts to bring out their sweetness.

How to Store Apples and Honey Snacking Cake

Store your apples and honey snacking cake in the fridge for up to four days. Since it has big chunks of apples and oranges, it needs to be kept refrigerated. Keep the cake tightly wrapped in storage wrap (or stored under a cake dome or in an airtight container) to prevent it from drying out.

Can you freeze apples and honey snacking cake?

Yes, you can freeze the apple and honey snacking cake. Allow the cake to cool completely to room temperature, then wrap it tightly in a layer of storage wrap followed by a layer of aluminum foil. Freeze the cake for up to two months. Thaw it overnight in the fridge before serving it again.

Apples and Honey Snacking Cake Tips

Can I bake this honey apple snacking cake in a different-sized pan?

Yes, you can bake the honey apple snacking cake in a different-sized pan. Instead of a 10-inch fluted Bundt pan, try an 11×7-inch pan, a 9-inch square pan, a 9-inch springform pan or a 10×15-inch jelly roll pan. You could also use two 8-inch round pans, but the cakes will be a bit thin. Baking times may vary!

Can I use butter or oil instead of shortening?

We haven’t yet tested this recipe with butter or oil instead of shortening. If you do decide to give one of them a try, let us know how it goes! Remember to bring your butter to room temperature if you’re going that route, and cream the butter and sugar together very well. For the oil route, use a neutral-flavored oil (like canola oil) so the flavor isn’t overpowering. It won’t cream with the butter like butter or shortening, so just stir them together until they’re well combined.

How should I serve a honey apple snacking cake?

Serve the honey apple snacking cake on your Rosh Hashanah table to bring luck for the Jewish New Year. The fluted Bundt pan makes the cake picture-perfect as a holiday table centerpiece. Serve it with other Jewish desserts typical of Rosh Hashanah, such as cranberry challah or almond cake.