Thursday, September 5, 2013

Apple Walnut Honey Cake

 L'shanah tovah, friends! Let's start the new year right, with a moist, gorgeous cake packed with honey, apples, and walnuts. Let's start with sweetness...

...and forgiveness. Because I know this cake looks rough, but it was so sticky/moist/delicious and comfy in the bundt pan that it didn't want to come out. But forgive me, because the taste makes up for it... and because Yom Kippur is on the way, and it's time to ask for forgiveness (though apologizing for cake presentation is probably overkill).

I brought this treat to temple last night, and it was definitely a hit. I pre-sliced it, to a) make it easier to serve during oneg, and b) to make it slightly more presentable.

A riff on two cakes from Smitten Kitchen (one from Deb's cookbook, the other from her site), this smash-banged recipe is totally the answer for "what honey/apple dessert should I bring?" It comes together easily, bakes up with a soft crumb, and melts in your mouth.

And, forgive me. The batter isn't too bad on its own, either!

Apple Walnut Honey Cake

Adapted from Smitten Kitchen and The Smitten Kitchen Cookbook

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoonsground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup warm coffee
 3/4 cup unfiltered apple juice (I like the one from Trader Joe's)
1/2 cup chopped walnuts
1 1/2 cups finely chopped crisp apple

Preheat oven to 350F, and grease a bundt pan or two loaf pansVERY WELL with butter and flour or baking spray.

Into the bowl of an electric mixer, briefly combine the flour, baking powder, baking soda, salt, and spices. Add in the vegetable oil, then honey (makes it easier to get the honey out of the measuring cup!); combine, and then add sugars, vanilla, eggs, coffee, and juice. Stir on low speed to avoid any major spillage, then beat until combined (batter will be very thin). Fold in the chopped walnuts and apple.

Pour mixture carefully into prepared pan(s). Bake for 45-55 minutes, until a tester comes out clean. Let cool 15 minutes before removing from pan. Serve with apple slices and honey!

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