On Rosh Hashanah, the Jewish New Year, it’s traditional to eat honey cake and dip apples in honey, symbolizing the hope for a sweet new year. Baking this honey cake recipe is a tradition I began when my children were little. I make many loaves of Honey Applesauce Cake every year and share them with my family and friends.
Honey Applesauce Cake tastes like honey dipped apples. I adapted a recipe for applesauce bread by substituting honey for some of the granulated sugar. The result is a moist, sweet cake that makes a great snack cake or dessert. The recipe makes two large loaves. Eat one and freeze the other, or give it away and sweeten someone’s day!
Though I have been making and gifting Honey Applesauce Cake for years, until this week I never stopped to think of what a great care package treat it is. I was sealing up six little loaves in a Monday Box for my son (one for him and the others for his apartment mates) when I realized that Honey Applesauce Cakes are especially well suited for care packages. The loaves stay fresh for up to a week and are sturdy enough to travel well. They are best mailed during cool weather months due to the high moisture content of the cake.
For additional honey sweetness for your New Year or any day of the year be sure to try:
For those of you who celebrate Rosh Hashanah, I wish you l’shana tova, a happy New Year. I wish everyone a year of health, happiness, and peace.
Honey Applesauce Cake
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ cup 1 stick butter, room temperature
- ½ cup honey
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ½ cups unsweetened applesauce
Preheat oven to 350 ˚F. Lightly spray baking pans with cooking oil.
In a large mixing bowl, whisk together flour, baking soda, and cinnamon.
In the bowl of an electric mixer, cream together butter, sugar, and honey.
Add eggs. Beat until combined.
Mix in applesauce.
Gradually add flour mixture and beat just until incorporated.
Pour evenly into pans (approximately 1 cup per mini pan or three cups per loaf pan). Mini loaf pans can be placed in the oven on a cookie sheet for more even baking and easy removal.
Bake loaf pans for 35-45 minutes and mini pans for 30-35 minutes or until a toothpick inserted into the center comes out clean.
If removing the cakes from the pans, cool for 10 minutes in the pans before removing the cakes to cool completely on a wire rack.
Once completely cool, cakes should be wrapped in plastic wrap. Store at room temperature (or in the refrigerator) for 5-7 days
Bake loaves in disposable foil pans. Keep the loaves in the pans for mailing. Double wrap in plastic wrap and place in a zip lock bag. Only ship Honey Applesauce Cakes to and from cool/cold temperatures.
Monday Box readers who enjoyed Honey Applesauce Cake also enjoyed these goodies! Click on the photo to get the recipe.