Apple Honey Cake for Rosh HaShanah
Moist and rich, this apple honey cake embodies fall and the sweet [Jewish] new year ahead!
This Wednesday evening through Friday, Jewish people all over the world will be celebrating the New Year: Rosh Hashanah [translation: head of the year]. Similar to the American New Year, it’s a time to reflect on the past year, start fresh, and ask for forgiveness from those you have hurt in the past year [until Yom Kippur 10 days later, that is].
The past year of my life has been super busy, rewarding, and challenging. I switched careers, started graduate school and absolutely LOVE what I’m doing (including my 2 part-time jobs, volunteer work, and this blog!)…C it Nutritionally has grown leaps and bounds…I have been working to better my personal health (practicing what I preach!)…Several of my closest friends from elementary school have gotten engaged and I’m SO excited to be celebrating with all of them in the upcoming year!…I’m closer than ever with my family and friends and I’m so thankful to have all of their support and love in my life!
Annually, we hope for a SWEET new year! For this reason, we eat apples and honey, plus a variety of other sweet foods — pomegranates, dates, sweet potatoes, and honey cake!
Like any [Jewish] holiday, there’s typically an over-abundance of food, which leads to over-eating. After all, most of us are fasting 10 days later, so it doesn’t matter…right?? [Note sarcasm.] To avoid boring you, the nutrition advice I’d give you for this holiday is quite similar to any other:
- Survey all options first, then choose what you want to eat.
- Fill at least half of your plate with vegetables!
- Enjoy the foods that are unique to this occasion, and savor each bite.
- Don’t go to Rosh HaShanah dinner starving– have a healthy breakfast and lunch, and even a snack too.
If you’re cautious of your portion sizes during your meal, you’ll have plenty of room in your caloric bank account for a serving of this delicious apple honey cake!
This sweet cake is the perfect hello to the new year and FALL! Apples, applesauce, and honey add moisture and tons of flavor. One other secret ingredient makes this dessert extra moist: ZUCCHINI! Zucchini’s mild flavor is masked with apples and honey, but provides moistness that can’t be surpassed!
I adapted this recipe from my mom’s zucchini bread, so it’s tried and true!
In a small bowl, combine dry ingredients and set aside. I used a combination of all-purpose and whole wheat pastry flour to add fiber, without sabotaging the texture or flavor.
Then, in a large bowl, mix liquid ingredients together. Slowly add the dry ingredients, then the zucchini, apples, and raisins and stir just until combined.
Pour into any cake pan [I used a bundt pan for fun!] and bake!
Within *6* minutes flat, cinnamon will fill your home and welcome fall!
Here’s to a sweet new year!
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon cinnamon
- Dash of cloves
- 3 large eggs
- ½ cup honey
- ½ cup sugar
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar
- 1 cup zucchini, grated
- 1 ½ [heaping] cups apples, chopped
- ½ cup golden raisins [Alternatively use chopped dates]
- Preheat oven to 350° F. Grease and flour pan, set aside. [I used a bundt pan, but any dark-coated baking pan will do.]
- In a small bowl, combine all dry ingredients — flour, salt, baking soda, baking powder, cinnamon, and cloves. Set aside.
- In a large bowl, beat eggs well. Add honey, sugar, applesauce, oil and vanilla. Beat on low speed to combine. Do not over-beat.
- Slowly beat in dry ingredients until just combined. Add apple cider vinegar, zucchini, apples, raisins, and dates.
- Immediately pour mixture into your greased and floured pan.
- Bake at 350° F for 50-55 minutes. A toothpick should come out clean. Let cool on a wire baking rack. Drizzle with honey before serving [optional].
- If not serving once cooled, take out of pan and wrap in foil. This recipe stays well in the freezer for up to two months.
Happy fall and, if you celebrate, have a sweet New Year!
XO