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I made this cake for Rosh Hashana instead of a honey cake. I used the honey topping instead of the sugar to utilize the traditional pair of apples and honey for a sweet New Year. This recipe also includes an alternate made with sugar. This is also a great way to use up apples at this time of year in a nontraditional way. The cake is called a buckle because it buckles up around the fruit.
Preheat oven to 325. Grease and flour a 9x13 glass baking pan.
In a medium bowl, whisk together the flour, baking powder and salt. In a smaller bowl, mix together milk and vanilla extract.
In a mixer, beat butter and sugar until light and creamy. Beat in eggs one at a time. Add 1/3 of the flour mixture and mix until almost incorporated, scrape down then add half of the milk mixture and mix until almost incorporated, repeat with flour and milk ending with last 1/3 of the flour mixture.
Pour into the prepared pan and make three lengthwise rows of apples alternating color between green and red each piece. Apple slices should be slipped under each other not placed end to end.
Mean while if making honey topping, gently simmer ingredients together. If making sugar topping, mix sugar and spice then cut with pastry blender so that the pieces are small.
Bake 28 minutes. Remove cake from oven and quickly pour honey topping over the cake. Return cake to the oven and then continue baking 10 minutes or until the cake is firm and has pulled away from the sides of the pan.
If using the sugar topping, remove from oven and quickly sprinkle the topping evenly over the cake and return to the oven as above.
Serve cake warm or at room temperature, with cream, ice cream or just by itself.
If you want your cake a little more dense and buttery, reduce the baking powder to 1 teaspoon and increase the butter to 2 sticks or 1 cup.
This recipe was provided by Toby Colton from Milwaukee.