Around the Globe with Honey Cakes - Bake from Scratch

      From the honey cakes resembling gingerbread in Brazil to the honey-drenched Farina Cake in Egypt, we delve into four timeless honey cakes and the regions they represent.

      JAKE COHEN ON HONEY CAKE

      The author of the new cookbook **Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch** shares his sweet perspective and a delightful recipe for his Rosh Hashanah-ready Apples and Honey Upside-Down Cake.

      ROSH HASHANAH ROOTS

      “Honey cake and the customs surrounding Rosh Hashanah hold particular significance for secular Jews like me. Although we may not adhere to every tradition, high holy days such as Rosh Hashanah are the most meaningful days of the year. Regardless of one's level of religious observance, they are celebrated universally. Rosh Hashanah, which marks the advent of the new year, is rich in symbolism. Eating something sweet is believed to portend a sweet year ahead. We traditionally incorporate items like apples and honey into our meals. I’ve put a nontraditional spin on this concept by envisioning a honey cake enhanced with caramel apples.”

      HONEY HERITAGE

      “Honey cakes are deeply rooted in Ashkenazi Jewish culture. In Eastern Europe, where the Ashkenazi community flourished, bakers frequently sweetened their baked goods with honey. Before sugar was widely available, honey was a more accessible sweetener. Furthermore, wherever Jews have settled, such as in the US, local honey has always been available.”

      FOOD THAT BINDS

      “When we think about food and Judaism, a lot of it revolves around gathering with loved ones. Rosh Hashanah is a crucial time for Jewish families to come together, providing a beautiful opportunity to wish those dear to you prosperity, happiness, and hope for the future. Even though I identify as secular, my Jewish heritage plays a significant role in defining who I am, influencing my eating and cooking. This recipe, along with others in my cookbook **Jew-ish**, serves to preserve my background. It's a tribute to my Jewish upbringing and how I’ve made that identity uniquely my own.”

      **Apples and Honey Upside-Down Cake**

      **Makes 1 (9-inch) cake**

      *Recipe by Jake Cohen*

      There are two reasons to prepare an upside-down cake: First, to showcase ripe seasonal fruit by slowly caramelizing it, which allows the cake batter to absorb all the delicious juices. Second, because the complexity of creating layer cakes—complete with cooling, frosting, and decorating—can be daunting. Honestly, I find myself between the two motivations. While I enjoy the seasonal variety of baking with rhubarb, blueberries, peaches, plums, apples, and fall squashes, I appreciate how easy it is to simply flip this cake out of its pan and call it done. These motivations apply to this apple-filled delight, but there’s a third: I needed a dessert for Rosh Hashanah. To put a Jewish spin on it, I topped the apples with a rich honey cake batter to maintain the holiday theme. Served warm and drenched in browned butter and caramel, this dessert will completely change your perspective on honey cake—literally.

      **Ingredients:**

      - Nonstick cooking spray, for greasing

      - 3 small Honeycrisp apples (453 grams), cored and cut into 8 wedges each

      - ¾ cup (150g) granulated sugar

      - 3 tablespoons (45 grams) water

      - 1 cup (227 grams) unsalted butter

      - 1 cup (336 grams) honey, plus more for garnish (optional)

      - ¾ cup (180 grams) whole buttermilk, at room temperature

      - 2 large eggs (100 grams), at room temperature

      - ½ cup (100 grams) firmly packed dark brown sugar

      - 1 teaspoon (4 grams) vanilla extract

      - 2 cups (270 grams) all-purpose flour

      - 2 teaspoons (6 grams) kosher salt

      - 1 teaspoon (2 grams) ground cinnamon

      - 1 teaspoon (1 gram) freshly grated nutmeg

      - ½ teaspoon (2.5 grams) baking powder

      - ½ teaspoon (2.5 grams) baking soda

      - Whipped cream, for garnish (optional)

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Line a high-sided (at least 2½ inches) 9-inch round cake pan with parchment paper and grease it with cooking spray.

      2. Arrange the apple wedges in concentric circles on the bottom of the prepared pan and place any remaining slices in the center.

      3. In a medium saucepan, combine granulated sugar and 3 tablespoons (45 grams) of water. Cook over medium-high heat, shaking the pan as needed, until an amber caramel forms, about 6 to 8