Apple Cider Honey Bundt Cake (Pareve or Dairy)

Amarante

Tue, Aug 30 2022, 2:00 pm

I wanted to do a test run of this cake and it was excellent and very easy.

I did make the Apple Cider Butter the day before so the cake came together very easily. You do need cider because juice wouldn't be flavorful enough I don't think

Because the recipe calls for either oil or melted butter it works as cakes with solid butter need the action of the butter creaming with the sugar to provide the *crumb" and texture for those recipes.

Apple Cider Honey Cake

Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though he put his own touches on it. Mr. Levin took out the cloves, allspice and raisins, and added an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor that deepens the cake beyond honey and spice. With its combination of apples and honey, it's a lovely and symbolic finale for a New Year's celebration. —Joan Nathan

Yield: 12 to 14 servings

For the Apple Cider Butter

2 pounds/910 grams Granny Smith apples (about 5 or 6 apples), peeled, cored and cut into medium chunks
 ¾ cup/150 grams light brown sugar
 4 tablespoons/56 grams unsalted butter, or use ¼ cup/60 milliliters grapeseed or other neutral oi
l ½ to 1½ cups/118 to 355 milliliters apple cider

 For the Cake

¾ cup/170 grams melted unsalted butter or ¾ cup/177 milliliters olive oil, more for the pan
2½ cups/310 grams all-purpose flour 
1 teaspoon salt
 1½ teaspoons baking soda 
3½ teaspoons baking powder 
2 teaspoons ground cinnamon
 3 large eggs
 ¾ cup/177 milliliters honey
 ¼ cup/60 milliliters whiskey  
Confectioners’ sugar, for dusting

Preparation
 Prepare the apple cider butter: Combine apples, light brown sugar and butter or oil in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.
 Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups/710 milliliters. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)

 Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.

 In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.

 In another large bowl, whisk together eggs, prepared apple cider butter, honey, melted butter or oil and whiskey. Whisk in the dry ingredients until smooth.

 Pour batter into prepared pan and bake for 50 to 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack. Before serving, transfer cake to a platter and dust with confectioners’ sugar.