Traditionally for Rosh Hashana you serve Apple and Honey. Always looking to kick that up a bit, I adapted this Pear and Honey Cake from Technicolor Kitchen. She also has a recipe for honey drop cookies on there that I want to try.
3 apples, cut in half, then each half into four wedges, seeds removed
½ cup honey
2 tablespoons lemon juice
¾ cup + 1 tablespoon unsalted butter, softened
2/3 cup light brown sugar, packed
1 ½ cups + 1 ½ tablespoons all purpose flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1/3 cup whole milk
Preheat the oven to 350°F; generously butter a deep fluted flan/tart pan with a removable bottom.
Combine the apples, honey and lemon juice in a small saucepan over low heat. Cook for 5 minutes or until the pears are just tender. Drain the apples, reserving the poaching liquid.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour, baking powder, cinnamon and nutmeg over the butter mixture, beat in slow speed just to incorporate then fold through the milk.
Spoon the batter into the prepared pan and arrange the apples on top. Bake for 50 minutes or until cooked when tested with a skewer – you might want to check the cake after 40 minutes.
Carefully remove the cake from the pan while still warm, spoon over the reserved poaching liquid and serve immediately.
Oh wait….no picture. Yea, that is because I didn’t make it. We got lazy. My mom is here for the weekend and we ended up with wine and take out. So I totally opted out of baking. I still think this recipe sounds amazing so I wanted to share it. This is the apple cake I made last year.