This Apples-and-Honey Cake Deserves to Be the Center of Your Rosh Hashanah Dessert Table

Apples-and-Honey Upside-Down Cake

Jake Cohen

To make this cake parve, swap the buttermilk with non-dairy yogurt and use olive oil in place of butter.

Preheat oven to 350°F. Line a high-sided 9-inch round cake pan with parchment paper cut to fit, then grease with cooking spray.
Line the bottom of the prepared pan with apple wedges, arranging them in concentric circles, then shingle any remaining slices in the center.
In a medium saucepan, combine the granulated sugar with 3 tablespoons of water. Cook over medium-high heat, shaking the pan as needed, until an amber caramel forms, about 6 to 8 minutes. Immediately pour the caramel over the apples in an even layer.
In another medium saucepan, melt the butter over medium heat. Cook, stirring continuously, until browned and nutty in aroma, 6 to 8 minutes. Pour the melted butter into a heatproof large bowl, let cool slightly, then whisk in the honey, buttermilk, eggs, brown sugar, and vanilla until smooth.
In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and baking soda to combine. Add the dry ingredients to the wet ingredients, then fold until just incorporated.
Pour the batter over the caramel-coated apples. Bake for 1 hour to 1 hour and 10 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes, then run a paring knife around the edge of the cake. Place a plate over the cake pan, invert them together, then lift off the pan and remove the parchment paper.
Top with whipped cream and drizzle with more honey if desired.