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Apple and Honey Delights: Desserts for Rosh Hashanah

September 25, 2016 | by Gitta Bixenspanner

Spruce up your Yom Tov meal with these easy-to-make, sweet and yummy cakes. They freeze well too.

Apples and Honey Cake – for a Sweet New Year

Apples and Honey Cake – for a Sweet New YearNothing like serving a beautiful apple pie to tantalize your guests. This flower shaped cake will certainly please all those around your table.


  • 3 cups flour
  • 1 cup vegetable oil
  • 1 Tbs baking powder
  • 3/4 cup honey
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 tsp salt
  • 3 apples, cored and thinly sliced
  • 2 tsp cinnamon (1 tsp for batter and 1 tsp for apples)
  • 2 1/2 tsp vanilla
  • 1/4 cup orange juice


Preheat your oven to 325 degrees F. Core and cut your apples into thin slices.

In a large bowl, mix together the flour, baking powder, salt and 1 tsp of cinnamon.

In a separate bowl whisk together eggs, oil, honey, brown sugar, vanilla and orange juice.

Add the liquids to the bowl with the flour and stir until everything is combined.

In a greased 9X9 inch baking pan, pour in about 1/3 of the batter then make an even layer of apple slices. Pour in the next third of batter. Make your next layer of apple slices. Top off with the last of the batter, but before adding you apple layer, sprinkle the apple slices with the remaining tsp of cinnamon. Finally, add your last layer of apples.

Bake for about 1.5 to 2 hours (use a toothpick test to see if the cake is cooked all the way through).

Preparation 20 minutes
Serves 12

Honey Cinnamon Bundt Pan Cake

Honey Cinnamon Bundt Pan CakeImpress your family with this beautiful Bundt pan cake that brings the seasons best to your table. Simple and delicious.


  • 3½ cups all-purpose flour
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 4 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground allspice
  • 1 cup vegetable oil
  • 1 cup honey
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup brewed coffee, warm
  • ½ cup orange juice
  • ¼ cup whiskey
  • ½ cup slivered or sliced almonds (optional)


Preheat oven to 350°F. Generously grease your choice of pan i.e. Bundt pan , loaf pan or cupcake pan with non-stick cooking spray. Even if your pan is non-stick, still spray generously!

In a large bowl (or in the bowl of an electric mixer), whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. To another bowl whisk together all wet ingredients oil, honey, white sugar, brown sugar, eggs, vanilla, coffee, orange juice and whiskey, if using till frothy Add dry ingredients to wet ingredient mixture and combine slowly scraping the sides and bottom of the bowl, making sure that no ingredients are stuck to the bottom until well blended making sure not to over mix.

Spoon batter into your choice of prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. (If you are using a Bundt pan, sprinkle the almonds into the bottom of the pan before pouring the batter in).

Bake until the cake springs back when you gently touch the cake center and a toothpick inserted in the center comes out with just a few moist crumbs, almost clean. For tube and Bundt pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For cupcakes baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan. Serve warm or at room temperature. Leftover cake can be stored at room temperature, covered tightly.

Preparation 20 minutes
Serves 12

Fresh Apple Squares

Fresh Apple SquaresYou'll love these simple apple squares that are ever so simple to make. It should not intimidate the beginner it can be put together by the teenagers in the house. The dough does double-duty as the crust and streusel topping.


    • 1 1/2 cups all-purpose flour
    • 1 cup old-fashioned oats
    • 1 cup packed light brown sugar
    • 1 tsp freshly grated lemon zest
    • 3/4 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 3 Tbs canola oil
    • 1/4 cup apple juice concentrate, thawed
    • 2 tart medium apples, such as Granny Smith, peeled, cored and thinly sliced
    • 1/4 cup coarsely chopped walnuts


Preheat oven to 350 °F. Coat a 9-inch square baking pan with cooking spray.

Combine flour, oats, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in oil and apple juice concentrate with your fingers until coarse crumbs form.

Firmly press 2 cups of the oat mixture into prepared pan. Arrange apples over crust in three rows. Mix walnuts into remaining oat mixture. Sprinkle walnut mixture evenly over apples and pat firmly into an even layer.

Bake until top is golden brown and apples are tender when pierced with a sharp knife, 30 to 35 minutes. Cool completely on a wire rack before cutting into squares.

Preparation 15 minutes
Serves 12 small slices



For the Crust:

  • 1½ cups all-purpose flour
  • ½ cup (1 stick) margarine or coconut oil
  • ¼ cup packed brown sugar


  • 3 large eggs
  • ¾ cup corn syrup
  • ¾ cup granulated sugar
  • 2 Tbs margarine or coconut oil melted
  • 1 tsp vanilla extract
  • 1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
  • 1½ cups chopped pecans


Preheat oven to 350°F. Grease a 9x13-inch baking pan.

For the crust, mix together the flour, margarine or coconut oil and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

For the filling, beat the eggs, corn syrup, sugar, coconut oil and vanilla extract with a wire whisk. Stir in the chocolate chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

Allow to cool completely and cut into bars. Store in an airtight container at room temperature

Makes 24 bars
Prep time: 15 minutes
Cook time: 25 to 30 minutes
Total time: 45 minutes

Old Time Apple Pie Cookies

Old Time Apple Pie CookiesApple pie with lattice top reminds me of my childhood. Here is an adapted cookie made in apple pie form. They are elegant when served individually and can be easily transported anywhere. Feel free to double the recipe to fit your needs.

I favor making my own apple pie filling.

Cook 4 Cortland apples with 2 tablespoons sugar or maple syrup (my preference) in 1 cup sugar until totally soft. Allow to cool and use as needed. Leftovers are delicious for compote.


  • 1 Tbs all purpose flour
  • 1 (14.1 ounce) package refrigerated pie dough
  • 1/2 cup maple syrup
  • 2 cups apple pie filling, coarsely chopped
  • 1 egg
  • 2 tsp water
  • 1/4 cup sugar
  • 1 tsp ground cinnamon


Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

On a flat surface, lightly sprinkle flour, and then roll out pie dough. Alternatively use flaky dough sheets.

Spread a thin layer of maple syrup on one crust. Spoon apple pie filling evenly over syrup.

Cut 1/2 inch wide strips from remaining pie dough. Arrange strips first in one direction across pie, then in opposite direction, creating a lattice pattern. Using a 3 inch cookie cutter cut out circles and place on baking sheets.

In a small bowl, whisk egg and water. In another small bowl, mix sugar and cinnamon. Brush tops of cookies with egg wash, and then sprinkle with sugar mixture.

Preparation 15 minutes
Makes 12 mini pies

Old Time Apple Pie CookiesVariation

Use precut small puff pastry squares to line oiled cupcake tins and fill with desired filling such as apples or cherry pie and cut 1/2 inch wide strips and cover cupcakes with strips in opposite directions to form a lattice top as shown .

Wishing all our readers L’shana tova umetukah –

For a good and sweet and healthy, and productive, and fruitful Year

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