So I'm a little late on this one, but I made this cake last week for Rosh Hashanah. Despite the directions saying that this is a very moist cake, it came out drier than I would have liked. Although I'm a dedicated recipe follower, I think I'll try to adapt this cake next year, maybe by substituting in some applesauce for some of the oil. Suggestions welcome. Next time I also may make them cupcakes.
- CAKE 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
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/4 tsp allspice
- Dash of ground cloves
- 4 Granny Smith apples - peeled, cored, and shredded
- ICING INGREDIENTS
- 1 cup + 3 tbsp powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp non-dairy creamer (or milk for dairy dish-Note that I used lowfat milk and my icing turned out more clear than white, a mistake)
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 Bundt pan with cooking spray (or slather with butter if you're not keeping kosher), making sure to evenly coat the entire inner surface. Pour your batter into the pan. Do not fill beyond 3/4 full 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, it should be done. You should be able to insert a toothpick into the thickest part of the cake and have it come out clean. 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.
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.
Decorate this cake about 2 hours or less before serving. First, put 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle sugar onto the top of the cake by tapping the strainer or sifting to release an even shower of sugar around the surface of the cake.
Next, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add 1/4 tsp of vanilla extract and 1 tbsp non-dairy creamer to the bowl. Stir with a whisk or fork to blend. Add additional non-dairy creamer by teaspoonfuls, mixing constantly, until the mixture has the texture of thick honey. Pour the icing into a Ziploc bag, guiding the icing towards one of the lower corners of the bag. Cut the very tip of that corner off the bag. Drizzle the icing onto the cake in a zig-zag pattern by squeezing the Ziploc bag gently to release the glaze.
Allow icing to dry completely before serving—this usually takes about 30 minutes.