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One of our favorite fall activities is picking apples. Creating new recipes to use them in is a fun challenge, and my new Gluten Free Honey Apple Cake is a success story I don’t mind sharing with you.
Whether you’re looking for new ways to use bushels of overly-ambitiously-picked apples or are in need of a truly delicious Rosh Hashanah recipe, this moist, flavorful gluten free cake will make everyone happy!
Honey is not only a wonderful baking ingredient (did you know it keeps cakes and breads soft and helps them stay fresh longer?) for a touch of sweetness, it’s also used in Jewish recipes at Rosh Hashanah to signify hope for a “sweet” new year.
Paired with apples, which ancient Jews believed had healing properties and which are mentioned as a symbolic fruit throughout the Bible, these two ingredients are not only delicious, they’re meaningful.
However and whenever you choose to make this cake, enjoy it in good health and may it bring you all sweet things in your new year.
Preheat oven to 350°F.
Oil a 10-inch Bundt or tube pan well, then set aside.
Slice apples and place in a bowl filled with water and 1 tablespoon lemon juice. Stir, then drain in a colander. Return to the bowl.
Whisk 2 tablespoons of sugar with 2 teaspoons of cinnamon, then pour over the apples while stirring.
In a separate bowl, measure then whisk together the gfJules flour, baking powder and salt.
In another mixing bowl, beat together the eggs with granulated sugar, brown sugar, applesauce, honey, melted coconut oil and vanilla extract. Once incorporated, stir in the dry ingredients, mixing slowly and pouring apple cider on top. Continue mixing for one minute.
Pour one third of the batter into the bottom of the Bundt pan. Arrange apple slices to cover the batter; pour more batter on top to cover the apples, then arrange the remaining slices on top of the batter and top with remaining batter. Make sure the batter covers all the apple slices.
Bake for 45-50 minutes, or until a cake tester or skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool for 10-15 minutes. Gently turn the cake out onto a wire cooling rack and let the cake cool completely before icing.
Whisk glaze ingredients together in a small bowl, adding more or less milk until the icing is able to be drizzled over the cake without being watery. Add more confectioner’s sugar if the icing gets too thin; add more milk if it’s too thick.
Find more gluten free Rosh Hashanah and Yom Kippur recipes here on gfJules.com!