I was never a big fan of honey cake growing up, so for years I made apple cake for Rosh Hashanah instead of the traditional honey cake. This year I experimented, however, and came up with this recipe. My kids all like it, so now my apple cake will have company at the holiday table.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12-16 servings
Ingredients:
- 2 Tbsp. instant coffee dissolved into 3/4 cup hot water
- 3 Tbsp. oil
- 3 eggs
- 1 cup apple sauce
- 3/4 cup brown sugar
- 3/4 cup honey
- 2 1/4 cups flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
Preparation:
1. Spray a 9x13 baking pan with non-stick cooking spray. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
2 Dissolve coffee into water. Set aside to cool.
3. Using an electric mixer, mix oil, eggs, applesauce, brown sugar and honey.
4. In a separate bowl, combine flour, baking powder, baking soda and cinnamon.
5. Alternating, add flour mixture and coffee to the egg mixture in the bowl. Mix lightly until just smooth.
6. Bake, uncovered, for 20-25 minutes, or until a toothpick or knife inserted in the middle of the cake comes out clean.
2 Dissolve coffee into water. Set aside to cool.
3. Using an electric mixer, mix oil, eggs, applesauce, brown sugar and honey.
4. In a separate bowl, combine flour, baking powder, baking soda and cinnamon.
5. Alternating, add flour mixture and coffee to the egg mixture in the bowl. Mix lightly until just smooth.
6. Bake, uncovered, for 20-25 minutes, or until a toothpick or knife inserted in the middle of the cake comes out clean.