Rosh Hashana Apple Honey Cake

 Apple Bundt Cake

CAKE INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1½ cups vegetable oil

1½ cups granulated sugar

½ cup brown sugar

3 eggs

2 teaspoons vanilla

3 large apples, peeled, cut into large pieces (tart green pref.)

1 cup chopped walnuts (optional)

• 
  

GLAZE INGREDIENTS

3 tablespoons butter

3 tablespoons brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy cream

¼ teaspoon vanilla

• 
  

INSTRUCTIONS

• Preheat oven to 325°. Grease and flour 12-cup bundt pan or 9x13 pan.

• In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside.

• In the bowl of a stand mixer, add oil and both sugars. Mix until well blended.

• Add eggs one at a time, mixing after each. Add vanilla and mix again.

• Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.

• Spoon the batter into the prepared pan. 

• Bake (75 minutes in a bundt pan or 45-50 minutes in a 9x13-inch pan) until a toothpick inserted into the center of the cake comes out clean.

• Remove cake from oven and cool in the bundt pan for 20 minutes.

• While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.

• Remove cake from the pan and spoon the glaze over the warm cake.

• Cool for a little longer before serving.