I have to admit I’m not much of a baker but when it comes to the High Holidays, I pull out all the stops
Whether it’s an over the top bundt cake, my mason jar honey cakes for gift giving or my red wine chocolate cake – you’ll always
find me baking up something special for Rosh Hashanah. There’s just nothing like a a comforting slice of cake with tea for dessert,
or even for breakfast with a cup of coffee. I love creating new dishes that gets everyone excited for the holiday – it sets such a festive
mood for the whole family, and is really the foundation for making memories around the table. I know honey cake doesn’t always get
the most love, so this year, I created a recipe for an apple cider crumb cake that brings all the warm, cozy feels of fall. You can bake it
in a bundt pan, 9×13 tray or even a loaf – whatever you like best.
To view the reel on Instagram click here.
Apple Crumb Cake
3 medium apples, peeled and grated
1/2 tsp cinnamon
3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
4 eggs
1 cup canola oil
1 cup apple cider (unfiltered apple juice)
2 tsp vanilla extract
Crumbs
1 1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup canola oil
Method:
Grease and lightly flour a Bundt pan, set aside.
In a small bowl mix the apples and cinnamon.
Preheat oven to 350 degrees.
In a large bowl, whisk the flour, sugar, baking powder and salt.
In a medium bowl, whisk the eggs, oil, apple cider and vanilla.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula to incorporate.
In a separate bowl, mix the crumb ingredients until crumbly.
Pour half of the cake batter into the Bundt pan. Add the shredded apples, discarding any liquid that accumulated in the bowl. Top with remaining half of the batter, and sprinkle generously with the crumbs.
Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
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