Rosh Hashanah Honey Apple Cake
Rosh Hashanah, the Jewish New Year, is right around the corner, which means lots of delicious sweets and desserts will be served amongst friends and family to celebrate. Traditionally this holiday menu includes apples dipped in honey to represent a sweet new year. For our take on this custom, we baked the apples into a honey sweetened batter, and topped the cake off with a honey caramel sauce, for the sweetest and most decadent start to the year.
For our cake, of course we wanted to use the best honey we could find. We chose the Fall Wildflower Honey from our friends at Catskill Provisions, whose bees eat a variety of local wildflowers in the Northwest Catskill Mountains, including maple pollen, which gives their fall honey a unique flavor. We always recommend you cook with a raw honey; the texture and subtleties in flavor disappear when it's industrially heated, as we find with the processed super-market brands. Catskills Provision raw honey, while slightly different every year depending on the variety of wildflower growing, is always complex, full-bodied, and rich.
We used this recipe, with some slight alterations: in place of pecans we used walnuts, since their slightly bitter taste holds up so well against the sweetness of all that honey. For the honey caramel sauce, we found we needed to allow it to come to a boil and stir for an additional five minutes before removing from heat and allowing to cool. Serve your cake with some vanilla ice cream on top, and forget about having any leftovers when it's time for your guests to leave.