Skip to content

Lulu’s Apple N’ Honey Cake

September 16, 2012

Need an extra dessert while the hours speed by toward sundown?  My best friend Lulu, who’s in New York, has a favorite she likes to prepare for holidays and special dinners.  This year is her and her hubby’s first year as empty nesters. She sent half a batch to her daughter, at grad school, and half to her son, at college. Her son ate half of his shipment the day it arrived. He’s a freshman. He’s hungry. Lulu will keep the shipments coming. I know her.

Like her, this cake is both practical and yummy.  In an hour, you can do this.  PLUS, 40 minutes of that time is the baking.

A good place to start

Use sweet apples and choose what’s best in your region. Here in Southern California, I use Fujis, Honey Crisp, Braeburn and Golden Delicious. For this batch, I mixed Fujis with a Honey Crisp. What type of sweet apple do you use?

I don’t peel, you can if you like

Check out cool mirror-image in bowl

eggy yin-yang

Lulu and I believe: “Extra vanilla where applicable”

Swirling in those apples and nuts

Are we ready to pour the batter into the pan?

I do believe so.

Apple N’ Honey Cake

Ingredients:

3/4 c. sugar (if the apples are very sweet, you might get away with using only 2/3 c. sugar)
1/2 c. honey
3 eggs
1 t. cinnamon
2 c. flour
1/2 t. salt
1 t. baking powder
2 c. diced apples (Lulu slices them)
2 t. vanilla
2/3 c. vegetable oil
1 c. chopped walnuts (optional)

Directions:

Preheat oven to 350°.

Beat sugar, honey and eggs.

Add dry ingredients.

Mix in oil, vanilla, apples and nuts (if using).

Bake in greased 9″ x 13″ pan for 40 minutes.

Cut into squares. (I got 24 little squares) Put any leftovers in the fridge.

Voila!  Enjoy!!

Thanks, Lulu

To all those celebrating the Jewish New Year, Shana Tovah U’Mitukah – A Good and Sweet Year!

ps wanted to share this -it really grabbed me:

“Life is a Recipe-less Salad that is forever being tossed.”  Edward Gorey

Advertisements
8 Comments
  1. Hannah Simpson-Grossman, Israel permalink

    Judy,

    Wanted to wish you, from over here in Israel, Shana Tova, filled with lots of wonderful stories and recipes. And thank you for those you’ve shared thus far. Your followers at the ynet kosher food forum love your blog!

    Hannah Simpson-Grossman, Israel

    • Hi Hannah,
      I’m thrilled you stopped by- A Shana Tova U’Mituka to you!So glad you enjoy my stories and recipes and delighted I am being followed in Ha’Aretz- you made my day- Judy

  2. Laura permalink

    Judy!!!! Thanks for posting my recipe!! I have begun to use less oil, about half what it asks for…will try it tonight and see if it is too dry…I’m assuming the apples will continue to provide the needed moisture, but will report back….also, I always peel the apples so let me know how yours comes out with peel in situ….(like the old medical terminology?)..enjoy, my wonderful friend and happy baking
    Love, lulu

  3. Looks delish! Happy New Year!

    • Thanks Alison and a sweet New Year to you- thanks for stopping by and I urge you to try it out and let me know what you think-it got rave reviews here!

Trackbacks & Pingbacks

  1. Quinoa with Broccoli and Lemon | bumbleberry breeze
  2. Chocolate Chip Mandelbread | bumbleberry breeze

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s