Honey Cake – A Traditional Favorite for Rosh Hashanah
Hebrew: עוגת דבש
I like honey cake to be moist and remain so even a few days after baking — it should only last that long! I love the aromas emanating from the oven during baking, and even more so, I love a slice of honey cake with my early morning coffee topped with a layer of soft butter.
For an added dimension of flavor, I add 5 ml of ground ginger and nutmeg to the batter.
- Apples with everything on Rosh Hashanah
- Herbs & spices of the Israeli kitchen
- Hebrew, English and transliterated baking terms
- 2 Tbsp. instant coffee dissolved into 3/4 cup hot water (I’ve also used tea instead of coffee) Kippur.
- 3 Tbsp. oil
- 3 eggs
- 1 cup apple sauce
- 3/4 cup brown sugar
- 3/4 cup honey (can substitute golden syrup if available, or silan – date syrup)
- 2 1/4 cups flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- Spray a 9×13 inch baking pan with non-stick cooking spray.
- Preheat oven to 325 F (160 C).
- Dissolve coffee into water. Set aside to cool. If you are using tea use one tea bag steeped in hot water and allowed to cool.
- Using an electric mixer, mix oil, eggs, applesauce, brown sugar and honey.
- In a separate bowl, combine flour, baking powder, baking soda and cinnamon.
- Alternating, add flour mixture and coffee to the egg mixture in the bowl.
- Mix well.
- Bake, uncovered, for 20-25 minutes, or until a toothpick or knife inserted in the middle of the cake comes out clean.