If Rosh Hashanah has a flavor, it is this cake. Tart apples contrast nicely with honey in a beautiful presentation.
- 2 ½ lbs. Granny Smith apples or other tart baking apples
- 1/3 c honey
- 1 t cinnamon
- 3 c all-purpose flour
- 2 c sugar
- 1 c canola oil
- 4 large eggs
- 1/3 c orange juice
- 1 t baking powder
- 1 t pure vanilla extract
- 1 tsp. salt
- 3–4 t apricot jam, heated in the microwave
(1) Preheat oven to 325°. (2) Peel, core, and slice the apples into half-moon slices, about 1/4-inch thick. Split the rings in half. Gently toss the peeled apples with the cinnamon and honey. Count out 14 1/2 rings and set aside for the top. Break the rest into smaller pieces and set aside. (3) Put all the cake ingredients except apples into the mixing bowl. Beat on low, then turn to high and beat for 2 minutes. (4) Spray the bottom of a 10” tube pan and pour in 1/3 of the batter. Sprinkle half the apples on top of the cake batter, making sure they lie flat. Repeat this step, ending with batter.
(5) Arrange the remaining apples around the top of the cake. Drizzle any honey/cinnamon left over the top of the cake. Bake for about an hour and 10 minutes or until cake springs back to the touch. Remove from oven and let sit for a half hour on a wire rack. Cut around the outside of the cake with a knife to loosen, pressing the knife to the pan. Remove the outer pan, leaving the cake to cool longer on the center pan piece. Once cooled, use the knife to cut the bottom of the cake from the pan. Invert and gently slide the cake off the center of the pan. Set onto cake plate. (6) Heat the apricot jam in the microwave (thin with a little hot water if too thick). Brush over top of cake to glaze. Allow cake to cool before cutting.