- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
Dairy
Easy
1 Hour, 10 Minutes
Diets 
The food most closely associated with Rosh Hashanah is apples dipped in honey, an autumnal gesture to shepherd in a sweet year. A lot of desserts feature apples and honey and this super-simple cake (which requires one bowl and one cake pan) fills the bill. I like this cake so much (and especially love how easy it is to make) that I make it often, especially throughout the fall when apples are on the mind. Its texture and appeal are similar to those of banana bread. If you like, you can stir in a large handful or two of raisins and/or nuts just before you scrape the batter into the cake pan. Although you can absolutely use homemade applesauce for this, know that store-bought is just fine.
2 cups (240 grams) Mishpacha All Purpose Flour
1 tablespoon Gefen Ground Cinnamon
1 tablespoon Gefen Ground Ginger
1 and 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 eggs, beaten
1/2 cup (100 grams) sugar
1/2 cup (120 milliliters) buttermilk or (120 grams) plain yogurt
1 and 1/2 cups (400 grams) Gefen Unsweetened Applesauce
1/3 cup (80 milliliters) canola or other neutral oil
6 ounces (170 grams) cream cheese, at room temperature
2 tablespoons sour cream
1/4 cup (85 grams) Gefen Honey
pinch of kosher salt
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray the bottom and side of a nine-inch (23-centimeter) round cake pan with baking spray and line the bottom with a circle of Gefen Parchment Paper. Set the pan aside.
In a large bowl, whisk together the flour, cinnamon, ginger, salt, and baking soda. Add the eggs, sugar, buttermilk, applesauce, and oil and whisk gently just until everything is combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.
Bake the cake until it is just barely firm to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Set the cake aside on a wire rack to cool to room temperature.
Use a dinner knife to loosen the edges of the cake from the pan sides and then invert it onto your work surface. Peel off and discard the parchment. Invert the cake one more time onto a serving platter.
In a large bowl, combine the cream cheese, sour cream, honey, and salt and whisk together aggressively until the cream cheese is slightly aerated (you can also do this with a handheld electric mixer or in a stand mixer).
Spread the frosting over the top of the cake and don’t worry too much about making this perfect. I think a not-too perfect cake is so much better than a perfect cake.
Cut into wedges and serve. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to three days.
Recipe excerpted from Now & Again (Chronicle Books, 2018) with kind permission of the publisher.
How Would You
Rate this recipe?
Please log in to rate
Reviews