the perfect cake to celebrate apple season, and a sweet year to come.
for the apples:
- 4 apples, peeled, cored and sliced 1/4 inch thick
- 1 tablespoon butter, ghee, or brown butter ghee
- 1 tablespoon raw honey
- 1/4 teaspoon cinnamon
for the cake:
- 1/4 cup brown butter ghee, melted, plus more for greasing the pan
- 1/2 cup raw honey
- 6 eggs
- 1 1/2 cups almond flour
- 1 cup tapioca starch, plus more for greasing the pan
- 1/4 cup coconut flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla powder or 1 teaspoon pure vanilla extract
- 1 tablespoon organic cane sugar, optional
- Preheat the oven to 350°F. Grease and flour a 9-inch springform pan with brown butter and tapioca starch.
- In a large sauté pan over high heat, melt the 1 tablespoon of butter and add the apples, tablespoon of honey and cinnamon. Sauté for 4-5 minutes, stirring often, until the apples begin to soften and brown a bit. Remove from the pan and set aside.
- In the same pan, melt the remaining 1/4 cup butter and add the honey. Transfer to a large bowl and add the eggs. Whisk to combine. (If using vanilla extract instead of powder, add it here)
- Sift the almond flour, tapioca starch, coconut flour, baking soda, salt and vanilla powder into the wet ingredients and whisk to thoroughly combine.
- Pour a little more than half of the cake batter into the prepared pan. Arrange half of the apples in a single layer on top. Pour over the remaining batter, and top with the remaining apples. Sprinkle with cane sugar, if desired.
- Bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Allow to cool before removing from the pan and slicing.
I love the taste of brown butter in this recipe, but if you want it to be dairy-free for Kosher purposes, palm shortening will work as well.
Placing the springform pan on a baking sheet will prevent the bottom of your cake from getting too brown.
I personally like cinnamon to be subtle, but if you want more of a strong cinnamon flavor, feel free to use 1/2 teaspoon.
Raw honey has a stronger flavor which is wonderful for this cake, but any honey will work just fine.
Keywords: apple cake, rosh hashanah