Apple & Honey Sponge Cake with Crumb Topping

Sep 1, 2013

Rosh Hashana, the Jewish New Year. For a sweet New Year we eat apples and dip them in honey. This recipe is inspired by that tradition.  I made individual sponge-crumb cakes because they are fun for a big dinner and there’s no slicing required, which means less mess and fewer cake bits consumed by the dog. We have 19 people gathering around the table this year – family, friends, food, conversation. What else do we need?

Double Apple Crumb Cake

If you prefer a heavier crumb on top, feel free to make more. I serve this with vanilla ice cream, and keep the crumb a bit lighter so the apple shines through. You can make the apple mush the day or night before, but bring it to room temperature before adding it here. I make this as a cake - in a Bundt pan or 9x13 but also in individual ramekins.

for the apple mixture:

6 apples, peeled, cored, and cut into rough chunks

1/4 water

2 tbsp honey

1 tbsp butter

for the cake:

1 1/2 sticks softened butter, plus a bit more for greasing

1/2 cup brown sugar

1/2 cup white sugar

2 tsp vanilla extract

1 pinch salt

1/2 cup wheat flour

2 1/2 cups white flour

2 1/2 tsp baking powder

1 1/2 tsp cinnamon

for the crumb topping:

1/2 cup brown sugar

5 tbsp butter

1/2 cup flour

Oven to 350. Put the apple chunks in a pot with 1/4 cup water and 1 tbs butter. Heat on med-high until steaming. Add honey. Cover and let steam for 15 minutes until apples are fairly soft. Mash by hand. Cool completely. Cream butter and sugars until fluffy. Add vanilla, salt, and flours gradually. Dust in baking powder and cinnamon. Add apple mush and mix to combine. Grease your dish or ramekins. If using dish, add all of batter. If using ramekins...Using an ice cream scoop, portion out dough for each ramekin (about a scoop and a tbsp for each). Dough will spread and rise on its own in the oven. Make crumb topping by mixing ingredients with your fingertips until crumbly. Scatter a bit on top of each or on top of whole cake. Bake cake for 45-50 minutes. Bake ramekins for 18-20 minutes until springy to the touch and just browned on the edges. Serve with ice cream (vanilla, cinnamon, etc) or drizzle with cream.

1 comment

  1. Deena Freed
    November 20, 2013

    Very excited about trying this tomorrow for Rosh Hashanah!!! The Ramekin version looks like so much fun. Do you know how many this recipe made? I’m guessing you had to increase it for 19 people!!! WOW. 🙂