Like so many desserts hailed from Jewish traditions of Eastern Europe, this cake (just like my Honey Cake) uses vegetable oil instead of butter, making it marvellously moist and dairy free! This is my adaptation of my bubby’s apple cake. Although hers is delicious, I’ve added the orange zest and lowered the oil content, upped the batter to apples ratio, and added the crunchy honey nut topping. This cake isn’t too sweet, making it wonderful for breakfast. And because it’s apple based it’s healthy…right?
- 9 cups (900g) baking apples, such as Cortland, in bite sized pieces
- 1 scant tablespoon cinnamon
- 2-3 tablespoons sugar (depending on the sweetness of your apples)
- 3 eggs
- 2 tsp vanilla
- ½ cup sugar
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup vegetable oil
- Zest of one large orange
- ¼ slivered almonds
- 1-2 tbsp honey
In a 8.5″x11″ baking dish, mix together apples, cinnamon, and sugar. In a separate bowl, whisk the eggs and vanilla.
Add the sugar and mix for another 30 seconds. Then add flour, baking powder, salt, and vegetable oil. When everything is well mix together, add the zest of one large orange.
Spoon the mixture over the apples and smooth it out to form a thin layer. It won’t look like enough batter at first, but I promise you it will be. Sprinkle slivered almonds (optional) and drizzle the top of the cake with the honey.
Bake at 350F for around 45 minutes or until a cake tester inserted into the center comes out clean.