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Parve
Easy
1 Hour, 20 Minutes
Diets 
I look forward to making this honey cake every year for Rosh Hashana. It’s a delicious, one bowl recipe that’s full of warm, comforting fall spices and honey. The addition of coffee adds unmistakable richness to the batter and the sweet apple cider keeps it moist and fresh.
I like to top this cake with a sweet maple glaze and a selection of the season’s best fruits, like figs, concord grapes, jewel-like pomegranate seeds, and jagged pieces of sparkling honeycomb. They transform the cake, turning it from simple bundt cake to elegant dessert, or even showstopping table centerpiece. You could also leave it unglazed and leave off the fruit- it’s so good, you’ll still have people coming back for more. Shana tova!
Yields 1 8-inch bundt pan
1 cup + 2 tablespoons Mishpacha All Purpose Flour
1 teaspoon baking powder
1/3 teaspoon baking soda
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
1/2 cup Manischewitz Honey
6 tablespoons light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup + strong, hot coffee
1/4 cup apple cider or Kedem Apple Juice (see note)
1 and 1/2 cups Gefen Confectioners’ Sugar
3 tablespoons Gefen Maple Syrup
1/2 teaspoon fine sea salt
suggested for topping: honeycomb, figs, grapes, pomegranate, or desired fruit
Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour an eight-inch bundt pan. In the bowl of a stand mixer, whisk together the flour, baking powder, baking soda, salt, and spices.
Make a well in the center and add the oil, honey, sugar, egg, vanilla, coffee, and apple cider. On low speed, whisk the ingredients together to create a thick batter, using a spatula to make sure that no ingredients are stuck to the bottom of the bowl.
Pour the batter into the prepared pan. Bake until the cake springs back when you touch it gently in the center, around 40 to 45 minutes.
Let the cake stand for 15 minutes before removing it from the pan. Then, run a knife around the edges to loosen it and invert it onto a wire rack to cool completely.
Whisk the confectioner’s sugar, maple syrup and sea salt together. Transfer the cake to a platter or a cake stand and pour the icing over top. Decorate with the desired fruits of your choice and honeycomb. Serve immediately.
Sponsored by Manischewitz
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I think it should be vise versa. 1 and 1/2 cups of syrup and 3 tsp of sugar.
Actually for glazes you want a lot of confectioners sugar and a little liquid so it becomes a nice thick glaze that can pour over your cake.
It is a pitty that you don’t even want to look in your recipe. Try to make it: 1 and 1/2 cups of sugar and 3 tsp of syrup! And you will see!
does this cake freeze well?