Behind the Curtain Dessert Challenge: Apples and Cinnamon + a Little Honey

Shana Tova everyone! Or in English, Happy New Year. Now I know what you are thinking ‘she’s lost her mind’ but trust me, I haven’t. You see, last week was the Jewish holiday of Rosh Hashannah, or the Jewish new year. However we aren’t just wishing our peers a happy new year, we are wishing for a sweet new year. Why sweet? Well why not? Ok, I’ll admit, I don’t entirely know why we wish specifically for a sweet new year but hey, why spoil a good thing? And you want to know what’s a good thing? Dipping freshly cut apples into gooey, warm honey. Sure Jews don’t get to have the twelve days of Christmas but who needs that when you have apples and honey. Shana Tova indeed!

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Now normally I spend Rosh Hashannah at home or with friends but since I just moved to Boston, heading home wasn’t exactly an opinion for me. However I decided that even if I couldn’t enjoy the holiday with my friends or family, that didn’t mean I had to miss out on all the fun. So, I did what I do best. I baked. Combing the best of both worlds, I made a deliciously festive apple honey cake. But wait, it get’s better! Just as I was prepping for the baking process, Sheryl from Behind the Curtain Baking Challenge posted the flavor theme for the month of September. Apples and Cinnamon. How perfect was that? So behold dear readers, my apple cinnamon + honey cake. I also want to point out that this is the first thing I have baked in my new apartment.

Two sides notes:

1). I didn’t make the icing due to not having the ingredients/ not having it in my budget to pay for powder sugar. Now that I have a job (yay) I hopefully can buy powder sugar soon

2). Please pardon the pictures; without a window and limited lighting, the images have come out a bit dark.

 

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Apple Cinnamon + Honey Cake

Adapted from a recipe found here

Ingredients

  • 3 eggs
  • 3/4 cup honey
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1 1/4 cup canola oil
  • 1 1/2 tsp vanilla
  • 3 cups all purpose baking flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon (could also be 1 1/2 tsp depending on taste preference)
  • 3/4 tsp salt
  • 1/4 tsp allspice
  • Dash of ground cloves
  • 3 Granny Smith apples – peeled, cored, and shredded

Preheat oven to 325 degrees F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples.

Spray your 9 inch Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.

Bake cake in preheated oven for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it’s done. It’s a very moist cake, so it’s easy to undercook it– err on the side of caution and let it bake a little longer if you’re unsure (but don’t bake it too long or it will dry out!).

Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely. Serves about 10

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4 thoughts on “Behind the Curtain Dessert Challenge: Apples and Cinnamon + a Little Honey

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