Description

A tender, fragrant Honey Apple Cake with a warm cinnamon glaze that serves as a comforting self-care ritual. Rooted in Rosh Hashanah tradition, this simple one-bowl cake is forgiving, moist, and perfect for quiet evenings.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
¼ cup (80g) mild honey (e.g., clover or orange blossom)
3 medium firm, tart apples (e.g., Honeycrisp, Granny Smith, or Braeburn), peeled and diced
½ cup (120g) full-fat plain yogurt
1 cup (120g) confectioners’ sugar, sifted
2 tablespoons honey
2–3 tablespoons warm water
½ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line the bottom with parchment paper if desired.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes with a mixer).
Add the egg and vanilla extract to the butter mixture and beat until combined. Stir in the honey and yogurt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
Gently fold in the diced apples using a spatula until evenly distributed.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, whisk together the confectioners’ sugar, 2 tablespoons honey, ½ teaspoon cinnamon, and warm water until a drizzle consistency is reached.
Pour the glaze over the completely cooled cake and let it drip down the sides.

Notes

Use firm, tart apples like Honeycrisp or Granny Smith to prevent a mushy texture. Ensure butter and eggs are at room temperature for better emulsification. Do not glaze the cake while it is warm, or the glaze will melt. The cake tastes better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and yogurt with coconut yogurt.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: Jewish

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 20
Sodium: 150
Fat: 6
Saturated Fat: 3
Carbohydrates: 32
Fiber: 1
Protein: 2

Keywords: Rosh Hashanah, Honey Apple Cake, Self-Care Recipe, Cinnamon Glaze, Holiday Dessert, Comfort Food, Easy Baking