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If you want to elevate your Rosh Hashanah honey cake, this is the recipe for you. Jake Cohen, creator of “JEW-ISH: A Cookbook: Reinvented Recipes from a Present day Mensch” (Houghton Mifflin Harcourt, $30), cooks up Honeycrisp apples in butter and sugar to caramel glory, covers them with honey cake batter in a bundt ban and bakes until finally bubbly. Flipped and served heat, this baked variation of apples and honey, customarily paired to symbolize sweetness in the new calendar year, will wow your household and get all people prepared for slide.
Apples and Honey Upside-Down Cake
Produce: Serves 10 to 12
Nonstick cooking spray, for greasing
3 Honeycrisp apples, cored and sliced into 8 wedges each and every
¾ cup (150g) granulated sugar
8 ounces (2 sticks) unsalted butter
1 cup honey, plus far more for garnish (optional)
¾ cup buttermilk
2 massive eggs
½ cup packed (100g) darkish brown sugar
1 teaspoon vanilla extract
2 cups (270g) all-reason flour
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
Whipped cream, for garnish (optional)
Preheat the oven to 350°F. Line a high-sided 9-inch round cake pan with parchment paper lower to healthy and grease with cooking spray.
Line the bottom of the well prepared pan with apple wedges, arranging them in concentric circles, then shingle any remaining slices in the heart.
In a medium saucepan, merge the granulated sugar with 3 tablespoons h2o. Cook dinner around medium-large warmth, shaking the pan as needed, until finally an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel above the apples in an even layer.
In another medium saucepan, soften the butter over medium warmth. Prepare dinner, stirring constantly, right until browned and nutty in aroma, 6 to 8 minutes. Pour the melted butter into a heatproof significant bowl and allow great marginally, then whisk in the honey, buttermilk, eggs, brown sugar, and vanilla till smooth.
In a medium bowl, whisk jointly the flour, salt, cinnamon, nutmeg, baking powder, and baking soda to incorporate. Insert the dry components to the damp components and fold right up until just integrated. Pour the batter around the caramel-coated apples. Bake for 1 hour to 1 hour 10 minutes, right up until the best is golden and a toothpick inserted into the heart arrives out cleanse.
Permit great in the pan for 15 minutes, then operate a paring knife all-around the edge of the cake. Place a plate more than the cake pan and invert them jointly, then carry off the pan and take out the parchment. Let the cake neat a bit, then provide warm. Top rated with whipped cream and drizzle with honey, if wished-for.
— Jake Cohen, “Jew-ish: A Cookbook: Reinvented Recipes from a Present day Mensch” (Houghton Mifflin Harcourt, $30)