Jewish Apple & Honey Upside Down Cake

It's a Jewish custom to eat honey cake, or
apple slices dipped in honey, to end a
feast celebrating Rosh Hashanah, the
Jewish New Year, to ensure the new year
will be fruitful and sweet. This delicious
cake honors both of those traditions.

Ingredients:

9 inch springform pan

parchment paper

coconut oil cooking spray

3 Honeycrisp apples 

3/4 cup granulated sugar

3 tablespoons water

1 teaspoon caramel extract (optional)

1 cup (2 sticks) unsalted butter

1 cup honey

3/4 cup buttermilk

2 eggs

1/2 cup dark brown sugar, packed

1 teaspoon pure vanilla extract

2 cups all purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Optional Garnishes:

honey

whipped cream

vanilla ice cream

Method:

Preheat oven to 350*. Line the bottom of the pan with parchment paper. Spray the parchment and sides of the pan with the cooking spray. Place the prepared pan on a cookie sheet.

Wash the apples.  Cut into quarters and remove the core, but leave the peel on. Cut each quarter into 3 slices. Arrange the apple slices in circles in the bottom of the pan starting from the outside and working towards the center. 

Add the granulated sugar and water to a medium saucepan. Cook over medium-high heat, stirring as needed, until an amber colored caramel forms. (about 6 minutes) Turn off the heat and stir in the caramel extract. Immediately pour the caramel over the apples in the pan. 

In another medium saucepan, melt the butter over medium heat. Cook and stir constantly, until the butter is browned and has a nutty aroma. (about 6 minutes) Allow to cool slightly and then pour into a large bowl. Whisk in the honey, buttermilk, eggs, brown sugar and vanilla until well combined and smooth. 

In a separate bowl, sift together the flour, salt, cinnamon, nutmeg, baking powder and baking soda. Add to the ingredients in the large bowl, gently stirring just until all are mixed. Pour the batter over the apples and caramel. Bake for 60 to 70 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean. (Watch while the cake bakes that the top doesn't get burned. After 30 minutes, if it is fully browned, lightly cover with aluminum foil to prevent further browning.

Allow to cool in the pan for 15 minutes. Slide a butter knife around the sides of the pan to loosen and then remove the springform pan sides. Place a large plate on top of the cake and carefully turn the plate and cake over, so that the cake is on top and the plate is on the bottom. Remove the bottom of the pan and the parchment paper.

Let the cake cool slightly. Slice into 10 to 12 portions. Serve warm. If desired, garnish with  a drizzle of honey, whipped cream or a scoop of vanilla ice cream.

Notes: This cake can be served any time of year for dessert, coffee or brunch. (We even had a slice for breakfast.) My neighbors and all of my family (young & old) loved it!

I packaged this cake to bring to a neighbor
whose husband had passed away. It was a
welcomed and comforting gift to her and 
the family who had traveled to be with her.
(Gifts from the heart and kitchen are appreciated
in good times and bad.)