Honey is the star of this delicious cake that’s perfect for a dairy-based Rosh Hashanah meal, or just for celebrating apple season. The combination of apples and honey signifies the hope for sweetness in the Jewish New Year. Honey is laced through every component of the dessert from the caramelized apples and moist yellow cake to the easy finishing glaze. The apple slices create a beautiful topping for this upside-down cake, which is reminiscent of a tarte tatin. We suggest using a firm apple, such as Golden Delicious, Gala or Pink Lady, so your slices hold their shape well during baking. Enjoy it warm or at room temperature. Bonus: The longer it sits, the moister it will get.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces, plus more for the pan
- 1/3 cup honey
- Pinch fine salt
- 3 medium Golden Delicious or other firm apples, peeled, cored and halved
- 1 1/3 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup honey
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup whole milk
- 1/4 cup honey
- 2 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon pure vanilla extract
- Pinch fine salt
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper. Set aside.
- For the apples: Spread the sugar in an even layer in a small skillet over medium heat. Cook, swirling as needed, until the sugar melts and turns a deep caramel color, 3 to 4 minutes. Carefully add the butter pieces (it will bubble up) and whisk until smooth. Whisk in the honey and bring to a boil. Cook until slightly thickened and syrupy, about 1 minute. Pour into the cake pan and swirl the pan to make an even layer.
- Cut the peeled, cored apples in half lengthwise, then cut each half into 6 wedges each. Arrange the wedges in 2 concentric circles on top of the honey caramel, packing tightly to fit them all in.
- For the cake: Combine the flour, baking powder, cinnamon, baking soda and salt in a medium bowl and stir to combine. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the honey and beat until smooth and light, about 1 minute. Add the eggs one at time, beating well between each addition. (The batter will look a little curdled at this point, but that’s okay.) Beat in the vanilla. Add half of the flour mixture and mix on low until combined. Add the milk and beat on low to combine. Add the remaining flour mixture and beat on low to combine, then beat on high just until smooth, 10 to 15 seconds.
- Dollop the batter over the top of the apples in the pan and spread the batter evenly with an offset spatula. Bake until a cake tester or toothpick inserted in the cake comes out clean, about 50 minutes. Cool the cake in the pan on a rack for 15 minutes.
- While the cake cools, make the glaze: Warm the honey until bubbling in a small skillet over medium heat. Whisk in the butter pieces, vanilla and salt. Simmer until syrupy, 1 to 2 minutes. Keep warm.
- Invert the cake onto a serving platter to unmold. Pour the warm glaze over top and spread evenly with an offset spatula. Let sit for another 10 to 15 minutes to cool slightly. Serve warm or at room temperature; the cake will get moister the longer it sits.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 561 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 2 g |
| Sugar | 66 g |
| Protein | 5 g |
| Cholesterol | 108 mg |
| Sodium | 222 mg |