Fill your kitchen with the aromas of honey and cinnamon while baking Honey Apple Cake. This moist and tender loaf is ideal for celebrating Rosh Hashanah, gifting, and care packages too.
What you'll love about this recipe
This loaf tastes like honey dipped apples. The recipe was originally adapted from a recipe for applesauce bread.
I substituted honey for some of the granulated sugar. The result is a moist, sweet cake that makes a delicious snack or dessert. It's the best honey cake I've ever eaten.
Though it's quick and easy to throw together, this honey cake recipe is great for making ahead. The flavors continue to improve after aging the loaves for a day or two. They also freeze well for up to a month.
The recipe makes two large loaves or six mini loaves. Eat some and freeze the others, or give them away and sweeten someone’s day!
Recipe ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of an electric mixer, cream together butter, sugar, and honey. Beat in the eggs, then mix in the applesauce.
- Gradually add the flour, cinnamon, and baking soda and beat just until incorporated.
- Spread the batter evenly into pans lightly coated with vegetable oil spray.
- 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.
Storage
- Store the honey cakes at room temperature for 5-7 days. Individually wrap each loaf in plastic wrap then place in an airtight container or freezer weight ziplock bag.
- For longer storage times, honey cake freezes well. Wrap in plastic wrap and freeze in a freezer weight ziplock bag for up to one month.
- The loaves are best mailed during cool weather months due to the high moisture content which could promote mold in heat
Tips
- Resist the urge to eat the loaves straight from the oven. They gets sweeter and more flavorful 1-2 days after baking.
- If using disposable foil mini loaf pans, place them on a cookie sheet for more even baking and easy removal from the oven.
- Loaves baked in disposable pans can be left inside the pan for mailing. The pan provides some protection during shipping. Be sure to wrap in plastic wrap for freshness.
- This honey cake recipe can be used in large and small loaf pans, muffin tins, and in bundt pans. The baking time will vary with the size of the baked goods.
- Don't attempt to remove the loaf from the pan until it has cooled. It will fall apart.
Frequently asked questions
It is a honey sweetened cake traditionally eaten on Rosh Hashanah to usher in a happy new year. It is commonly baked in a loaf or tube pan.
Honey adds moisture to cakes giving them a light, soft crumb. It also adds flavor and enhances the flavors of other ingredients.
This traditional Jewish dessert is a symbol of our hope for a sweet new year.
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More baking with honey recipes
If you love baking with honey, next time try one of these honey sweetened treats.
Apples and Honey Cookies are soft and chewy apple butter cookies topped with honey flavored icing.
One of the most popular cookies in Australia are Honey Jumbles. The sweet flavors in this cookie make them a perfect Jewish New Year treat.
This Honey Gingerbread recipe was developed especially for successful use with cookie stamps. Stamp with holiday symbols or pretty designs and enjoy!
Honey Sesame Cookies remind me of honey halvah in cookie form. If you love sesame, this whole grain cookie is for you.
Honey Roasted Peanut Cookies are crunchy and flavorful. Peanuts taste better , in my opinion, when they are honey roasted. Better peanuts mean better cookies.
My experience with this recipe
On Rosh Hashanah, the Jewish New Year, it’s traditional to eat honey cake and dip apples in honey, symbolizing hope for a sweet new year.
Baking this Rosh Hashanah honey cake is a tradition I began when my children were little. I make many loaves every year and share them with local family and friends.
Though I'd been making and gifting Honey Applesauce Cake for years, I'd never stopped to think about what a great care package treat it is until I shipped some to my son when he was in college. This loaf travels well and tastes even better after a few days.
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.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Honey Cake
Equipment
- 9" x 5" loaf pans
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup honey
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ½ cups unsweetened applesauce
Instructions
- Heat oven to 350 ˚F. Lightly coat baking pans with non stick spray.
- In a large mixing bowl, whisk together flour, baking soda, and cinnamon.
- In the bowl of a stand mixer, at medium-high speed, cream together butter, white sugar, and honey.
- Add eggs. Beat until combined.
- Mix in applesauce.
- Gradually add flour mixture and beat just until incorporated.
- Pour batter 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 of the cake comes out clean.
- If removing the honey cakes from the pans, cool for 10 minutes in the pans before moving them to cool completely on a wire rack.
- Once completely cool, the cooled cake should be wrapped in plastic wrap to keep it deliciously moist. Store honey cake at room temperature (or in the refrigerator) for 5-7 days.
Notes
- Though this sweet treat is traditionally made in Jewish culture during Rosh Hashana and Yom Kippur, it's just as delicious on a random Saturday morning with a cup of tea!
- This recipe makes 2 bread pan loaves (9-inch x 5-inch loaf pans) or 6 (3-inch x 5-inch) mini loaves or one bundt pan.
- This moist cake recipe can also be used in large and small loaf pans, as applesauce muffins, and as bundt cakes. The cooking times will vary with the size of the baked goods.
- 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.
- Resist the urge to eat this delicious honey cake straight from the oven. It gets sweeter and more flavorful 1-2 days after baking.
- Place disposable foil mini loaf pans on top of a baking sheet for more even baking and easy removal from the oven.
- Loaves baked in disposable pans can be left inside the pan for mailing. The pan provides some protection during shipping. Be sure to wrap in plastic wrap for freshness.
- Don't attempt to remove the loaf from the pan until it has cooled. It will fall apart.
- There is no specific kind of honey that must be used in this tender cake. Varieties to try include orange blossom honey, wildflower honey, or clover honey.
Nutrition
First Published: September 25, 2014. Last Updated: July 31, 2021. Updated for additional information and improved photographs.
Dani L.
Hello,
Thank you for sharing this wonderful recipe. I cannot wait to try it. I was wondering if you think it would be possible to substitute the flour for almond flour? Would it be the same amount? Thank you!
Wendy Sondov
Hi Dani. Though I have never tried substituting almond flour instead of wheat flour, I seriously doubt it would work. I don't think it would hold together. Are you looking for gluten free? I have made this recipe with Bob's Red Mill Gluten Free flour. The result is slightly chewier than the original, but still pretty good.
Catherine Keeling
Is it possible to have UK measures please?
Wendy Sondov
Hi, Catherine. I hope this conversion table will help. https://www.sweet2eatbaking.com/uk-us-conversion/
Kristin T
Oh my goodness!!! I just happened to find this site today on pinterest while searching recipes, and thankful I did! I decided to make these, and also added a vanilla glaze to the tops. Absolutely delicious both plain and with glaze. I took a plate full to our local diner (I'm always taking them treats) and some to my BFF, plus posted a pic to social media. Sad to say they are almost gone already, mere hours later. This recipe is definitely a keeper! I signed up for your newsletter and can't wait for more delicious recipes to try!!!
Wendy Sondov
Hi Kristin! I'm so glad you found The Monday Box and enjoyed the cake! This particular recipe is a family favorite that I've been making repeatedly over the years. Thank you for sharing and for signing up for the newsletter! Happy baking!
Barb M
Can I make muffins rather than a loaf? What about bake time?
Wendy Sondov
Hi, Barb. You can make this batter in muffin size, mini loaf, or regular loaf. The baking time will of course decrease with the muffins, but I can't tell you an exact time. My best guess would be about 20 minutes. I would watch them carefully starting at 15 minutes and when the top is golden, start using the toothpick test to check for doneness. Please keep in mind that these will not be light, fluffy muffins. This cake is dense and moist and the cupcakes would be the same. Happy baking.
Marie Miller
Can I make this in a 9 inch round?
Wendy Sondov
Hi Marie. I have never made this cake as anything but a loaf (from mini loaves to big loaves) however, there are photos on Pinterest (https://www.pinterest.com/pin/256142297542947873/ ) of people who have used my recipe to make cakes that are flatter (like in an 8 x8 pan). So I think you probably can make a 9 inch round, but would have to adjust the baking time and keep testing with a toothpick to see when it's done. This is a dense cake that is lovely on it's own. I wouldn't suggest using it as part of a layer cake. I hope this helps! Happy baking!
Josie
Thank you so much for sharing such an amazing, delicious & easy recipe! Great way to use my homemade apple sauce! The only thing I changed is I used 3/4 cup of white sugar instead of the quantity suggested and they were soooo good! The honey & apple sauce made them sooo moist! Wow amazing! Thank you again!
Wendy Sondov
Hi, Josie. I am so glad that you are enjoying this cake as much as we do! I really appreciate that you took the time to write your comment and leave a 5 star review! Happy Baking!
Karen
How much whole wheat flour can I use in ratio to white flour? Whole wheat is more heavier and dense.
Wendy Sondov
Karen, I have never made this cake with whole wheat flour. It is already a pretty heavy cake with the applesauce and honey. If you must sub some whole wheat flour, I would use something lighter like whole wheat pastry flour or white whole wheat and only sub 1/2 cup to start. Good luck!
Bonnie
Thank you! I will!
Bonnie
Sounds great.Before I begin, wanted to double check that these can be frozen( will wrap it
well) after being baked and cooled.
Please reply ASAP! Ingredients are on my counter as I write this!
Wendy Sondov
Absolutely can be frozen! I bake them once, freeze and then take out what I need first for Rosh Hashanah and then later for Break Fast. Go for it! Happy baking!
Bonnie
Thank you Wendy!
Will try to let you know how they tun out.
Also, may I sub parve margarine for the butter?
Wendy Sondov
I haven't tried it with margarine, but I can't imagine why it wouldn't work and still be delicious with margarine. That is an answer I hope you will come back and let me know! 🙂 L'shana Tova!
Bonnie
So I made the Honey Applesauce cakes this evening! Easy Peasy! Great step by step directions Wendy! I substituted parve margarine and it tasted great to me! Maybe butter would taste even better( as we all know “Everything is better with butter!” But this will work well for my guests and be better than butter since some are kosher and some are lactose intolerant!
I cut an end piece off one of the loaves and indulged! delicious!
They were cooled,removed from tins,wrapped, and are in the fridge tonight.Tomorrow they will move into the freezer!
Thank you so much for sharing and for your great consulting help!
You have some other terrific recipes and I look forward to trying them...and thank you sooo much for your quick turn around responses! That is something that I have not found to be consistent with some recipe authors on Pinterest!
Have a wonderful Holiday and an enjoyable Fall!
Wendy Sondov
I am so glad your baking turned out as planned!! Good to know about the margarine if anyone should ask me in the future! Funny story is that I was baking these last night too! I am going to visit my son this weekend and asked if there was anything he particularly wanted in his Rosh Hashanah care package that I am bringing. He asked for mini loaves of this honey cake. One loaf to eat now and a couple to freeze for the holidays 🙂 Wishing you a healthy and sweet New Year! p.s. If you would give this recipe a 5 star rating I would appreciate it!
Angela Perlitz
Found this recipe the other day and since I had applesauce in the refrigerator, I decided I would try making this. OMG! This is an awesome recipe! After licking the spatula with the ingredients all mixed, I could hardly wait for the loaves to come out of the oven. My husband and I have decided this recipe is "a keeper"! Thanks so much for sharing and I will be making this again and again!
Wendy Sondov
Hi, Angela! I am so glad you and your husband loved the Honey Applesauce Cake! It is definitely a keeper at my house, too 🙂 Thank you so much for reporting on your experience and giving this recipe 5 stars! Happy baking!
Judy
Wendy what are the calorie, fat, sugar content in the honey applesauce bread?
Wendy Sondov
Hi Judy. I am not qualified to give you exact amounts, however, when I input the ingredients into the nutrition calculator at https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 (which you might find useful for all recipes) the results show that if the loaves are cut into 12 slices, each slice would have 353 calories, 8.8 grams of fat, and 41.9 grams of sugar (honey, granulated sugar, and fructose in applesauce are all sugars). I hope this is helpful. Happy baking!
Janell
This honey applesauce cake is soooo moist and I know it’s the applesauce and the honey adds the great flavor! I might put golden raisins and walnuts in next time to see how it tastes but it’s wonderful on its own! Thank you, Wendy’s!
Janell
I made the cake today and made one regular loaf and just two mini loaves as I like bigger loaves. It really is delicious but I get more honey flavor than apple. My homemade applesauce already had sugar so I put just one cup of sugar in. It is very moist and is even great with some butter spread on it!!! Techure is wonderful. I too will give the mini ones to friends. Thanks so much Wendy, my daughter’s name also!
Wendy Sondov
Thank you, Janell! I am so glad you enjoyed the honey cake! I agree that the flavor is more honey and the applesauce is what adds the great texture and moisture to the loaf. I hope you will give it 5 stars.
Sue cowan
Recipe says 1/2 cup of butter 1 stick, 1/2 cup is 2 sticks which is it?
Wendy Sondov
Hi, Sue. Sorry for the confusion. I will try to make the recipe more clear. 1 stick of butter in the US is the same as 1/2 cup. The recipe calls for 1/2 cup of butter which is the same as the recipe calling for 1 stick of butter in the US. Happy baking!
Maisy
Drool! This sounds and looks SO amazing! Can you please send some over to me? ?
Happy Thursday!
The Monday Box
I will be baking up a bunch of mini loaves this weekend for eating, gifting, mailing, and freezing. Yes, they ARE amazing. 🙂 Thanks, Maisy!