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DIY Toothpaste

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Vegetarian Meals for the Whole Family

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Sewing Projects and Tips

Even more tutorials to come soon

Wednesday, September 4, 2013

Shanah Tovah! Moist Honey Apple Cake

Our house LOVES this cake, not just for holidays, but pretty much all autumn and winter long. Not overly sweet, dry or spiced, this cake is a perfectly rounded honey cake with just enough apple-goodness.

Preheat your oven to 325 degrees and spray a NON STICK bundt pan with a release. I use an olive oil one with great results. (A non stick is very important because of all the honey in the batter.)

You will need:
  • 3 eggs
  • 1 cup of honey
  • 3/4 cup light brown sugar
  • 1 cup oil (a light oil)
  • 1 teaspoon of vanilla extract
  • 3 cups of flour (I use 2 AP, and one wheat- very delicious!)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of ground ginger
  • 4-6 apples of choice, pealed and grated. (I zip them through the grater on my food processor. It makes them uniform, and doesn't give them time to brown.) You can use any apples you like, this isn't a pie where you need firm pieces, so if they cook down into the batter it doesn't hurt it.
and for the glaze:
  • 1 cup powdered sugar 
  • 1 tablespoon, or slightly less,  almond milk or your choice of dairy substitute. (or milk if you're not making it kosher!)
  • splash of vanilla extract
In a large mixing bowl beat your eggs until they are creamy-yellow and a bit foamy. Beat in your honey until fully incorporated. Then you can easily beat in your brown sugar, oil, and vanilla extract. 

Over the top of the mixture, SIFT the remaining DRY ingredients. Stir until mixed. Fold in your apples. Depending on the size of your apples, you will have about 4-5 cups of gratings. 

Spread the thick batter into your prepared bundt pan. Bake for around 70 minutes before checking. A skewer into the middle of the ring will come out clean, and the sides of the cake should shrink slightly away from the edges of the pan. It may take up to 90 minutes, this is a very moist cake.

Let cook in the pan for about 10 minutes to help with releasing without breakage. Then turn over onto a plate, platter or rack to continue to cool thoroughly. It make take a couple hours because of the density.

To make the glaze, mix your splash of vanilla and about 1/2 of a tablespoon of your milk/substitute. Incorporate as  much as you can before adding more liquid splash-by-splash until the right consistency. You'll want it pretty thick, about like honey. Drizzle onto the cake. You can just use a fork, or pipe it on with a bag. Let dry before cutting.