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Parve
Easy
1 Hour, 10 Minutes
Diets 
This beautiful apple and honey upside-down cake has a honey caramel topping that takes it over the top! The apples and honey combo make it perfect for Rosh Hashanah.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1/2 cup Gefen Honey
1 tablespoon light brown sugar
1 scant tablespoon water
2 apples, cored and sliced into 1/4-inch-thick wedges
2 cups unbleached all purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon Haddar Baking Powder
1/2 teaspoon Tuscanini Fine Sea Salt
1 cup Gefen Honey
1/2 cup light brown sugar
2 large eggs
3/4 cup vegetable oil
3/4 cup Haddar Unsweetened Applesauce
Preheat oven to 350 degrees Fahrenheit.
Spray a nine-inch round cake pan with oil and line the bottom with Gefen Parchment Paper. Arrange the apple wedges in a circle, then fill in the center, keeping the apples in a single layer. Depending on the size of the apples, you may not need to use all of them.
To make the honey caramel, add all ingredients into a small light-colored pot over medium heat. Stir gently with a spatula to dissolve the sugar. As the honey begins to bubble, swirl the pot as needed to cook evenly. Continue cooking and swirling until reduced and a darker amber color, about five to six minutes total. Immediately pour over the apple slices, then set aside.
Sift together flour, baking soda, baking powder, and sea salt in a bowl. Set aside.
In a separate bowl or using a stand mixer, whisk together honey, brown sugar, and eggs until smooth and slightly thickened. It should fall in smooth ribbons off the whisk.
Fold in half the flour, until just combined. Mix in the oil and applesauce until fully incorporated. Fold in the remaining flour, mixing just until there are no flour streaks or lumps remaining.
Pour batter on top of the apples and honey caramel in prepared pan. Bake until cake is golden-brown, top springs back lightly when pressed, and edges start to pull away from the sides of the pan, about 40 to 50 minutes.
Let cool in the pan for 10 to 15 minutes. Run a knife around the edges, then flip onto a plate or cooling rack. Remove the parchment paper and finish cooling. Store covered in an airtight container at room temperature for up to three days, or refrigerated for up to five days.
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this cake looks delicious. Could this be frozeen?
You can freeze for up to three months. Wrap the cooled cake tightly in one layer of storage wrap and one layer of aluminum foil. You can place the wrapped cake in a storage container for added protection.
Invert this cake onto a plate or sheet pan…DO NOT INVERT THIS CAKE ONTO A COOLING RACK, as the recipe states. Molten sugar will get EVERYWHERE, burn your hands, and ruin the cake.
Was given to me as a RH gift. Fabulous! Would like to be able to print recipe.
Excellent recipe. This cake came out so delicious it was unbelievable.