Last week I made a honey apple cake from The Shiksa in the Kitchen as part of our Rosh Hashanah (Jewish New Year) celebration. I’ve always made my Grandmother’s apple cake for the holiday, which is still one of my favorite desserts. But this year, I wanted to try something different. This cake did not disappoint!
I followed The Shiksa’s recipe (click on the link for the step-by-step instructions), but I did make some minor adjustments.
First, I used coconut oil with the vegetable oil. I know you’re all dying to know if this combination of oils is some deep baking secret I’m going to reveal. Well it’s not. The truth is I ran out of vegetable oil at 3/4 cup. So to make up the difference (1 1/4 cup total of oil), I used coconut oil. By the way, it was so ridiculously hot the day I was baking that I didn’t have to manually melt the coconut oil because it liquified itself in the jar. The recipe turned out great, by the way. I didn’t notice any issue with the oil differences.
Second, The Shiksa beautifully shredded her apples for the batter. I did not have the patience to shred them by hand and I was too lazy to pull out my Cuisinart. So I chopped the apples into small pieces. Did I mention how hot it was?!
Third, once I finished stirring the batter, I searched my entire kitchen and could not find my bundt pan for the life of me. So instead of fretting about the beautiful display that the bundt would bring, I opted for a 9″ x 13″ baking pan.
Even with my minor adjustments, this cake was incredibly delicious. It was not too dense (as some honey cakes can be) and it was so flavorful and moist. I know that Rosh Hashanah has come and gone, but we are in September and the fall season. So I’d say make this cake whether you’re ringing in the new year or welcoming the apple harvests.
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