Just for upcoming Rosh Hashana, this is one of the best honey cakes there is. It’s an apple honey cake that is super soft, fragrant and so easy to make.
Apple Honey Cake
Servings 2 loaf pans (25 cm in length)
For the cakes:
- 100 ml of boiling water
- 1 Tea bag
- 200 ml. Sour cream
- 100 ml. vegetable oil
- 120 grams sugar
- 250 grams honey
- 2 eggs
- 350 grams all-purpose flour
- 2 tsp. baking powder
- Pinch of salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- Zest of one lemon
- 2 apples peeled and diced
- sugar powder
Preheat oven to 165c degrees.
Put the teabag in boiling water and let the mixture "sit" for several minutes.
In a bowl beat together sour cream, oil, sugar, honey and eggs until you get a smooth mixture.
Stir in the tea water.
Add the flour, baking powder, salt, cinnamon, ginger and lemon zest and beat just until mixture is smooth.
Fold in the apples and transfer into baking pans.
Bake for about 35-40 minutes, or until golden brown.
Cool at room temperature and sprinkle some sugar powder.
- Keep the cake in a closed container in the refrigerator for up to 6 days.
- Instead of apples you can use pears or peaches.
- You can add some nuts into the batter.