Not only is this a great fall cake recipe, but it’s also perfect for Rosh Hashanah. Baked with traditional ingredients of apple and honey, this moist bundt cake is a great way to celebrate the Jewish New Year. It’s important to grease and flour the pan thoroughly as the cake is quite sticky and will not fall out of the pan unless properly prepared. Use a baking spray with flour, like Pam or Joy.
For the Honey Cake:
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon cardamom, optional
1/2 teaspoon baking soda
1/2 cup water
4 large eggs
1/2 cup organic unsweetened applesauce
1/4 cup sunflower oil
1/4 cup orange juice
1 teaspoon vanilla extract
1 3/4 cups honey
For the Honey Glaze:
3 Tbs. packed light brown sugar
2 Tbs. water
1/3 cup honey
1/2 tsp. vanilla extract
Pinch of salt
FOR THE CAKE:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Heavily spray 12-cup nonstick Bundt pan with baking spray with flour. Whisk flour, salt, cardamom, baking powder, and baking soda together in large bowl, set aside.
2. Whisk water, eggs, applesauce, oil, orange juice, and vanilla together in separate bowl until combined. Whisk honey into egg mixture until fully incorporated.
3. Whisk honey-egg mixture into flour mixture until just combined. Scrape batter into prepared pan. Bake until wood skewer inserted into middle of cake comes out clean, 45 to 55 minutes.
4. Let cake cool in pan on wire rack for 30 minutes. Using small spatula, loosen cake from sides of pan and invert onto rack and let rest while preparing glaze.
FOR THE GLAZE:
1. In a small saucepan over medium heat, combine the brown sugar, water, honey, vanilla and salt and cook, stirring occasionally, until the sugar is dissolved and the mixture is syrupy, about 3 minutes. Remove from the heat and keep warm.
2. Place the cake on rack over a parchment-lined baking sheet (to catch any spills). Using a pastry brush, brush the tops and sides of the cake with the warm Let sit until glaze is firm and cake has cooled, about 60 minutes. Serve.