This moist, subtly spiced honey cake studded with apples combines all the sweet traditions of Rosh Hashanah.
3 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
2 tablespoons canola oil
1 ½ cups honey
3/4 cup strongly brewed coffee, cooled
2 Granny Smith (green) apples, peeled, cored and coarsely chopped
Preheat oven to 350 degrees F. Grease and flour or spray a 10-inch tube pan.
Sift together the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
With an electric mixer beat sugar, oil and eggs until combined. Add honey and beat until well blended. Add dry ingredients alternately with coffee, beating on low until combined. Stir in chopped apples by hand.
Pour batter into prepared pan and bake about 1 hour or until a cake tester placed in the center of the cake comes out dry. Let cool on rack 15 minutes. Carefully remove cake from pan by running a knife around the inside edge of the pan. Cool. This cake can be baked in advance. The flavors will even improve.