The crisp edge has returned to the air here in UpState NY. That means that apple season is upon us. This is the perfect time for Apple Cake! Today’s blog offering is a recipe: this recipe originated with Abby Ritter’s Grandmother Rose. For Rosh Hashanah, I modified the recipe for a dear friend that needs to avoid both gluten and processed sugar. This cake is rich, delicious and satisfying. Enjoy!

Preheat oven to 350 F

Prepare pans

Grease 2 8-inch round cake pans

Cut wax paper to fit pans. Press wax paper into greased pans.


Mix together:

8-10 medium cooking apples (slightly tart), sliced thinly

2 tablespoons honey

Juice from 1/2 lemon or lime


In a large bowl (or mixer), beat together:

8 eggs

2 cups honey

*2 cup coconut oil (melted and cooled if too hard)

1 tablespoon vanilla


Gradually add:

**1 cup King Arthur Gluten Free Flour

**1 cup almond flour/almond meal

2 tablespoons baking powder

½ teaspoon Kosher salt

2 tablespoons cinnamon

Beat well.  

Pour into prepared pans: first a layer of the batter and then fruit, end with batter.


Bake at 350 F for about 60 mins. Cake is done when it separates slightly from the sides of the pan. Test with a toothpick – it should come out clean. Let sit in pans about 15 mins. before inverting on a rack to cool.  Can be eaten as is, dusted with powdered sugar, or, frosted with a barely sweet cream cheese frosting. My suggestion -eat one plain and give the other as a gift to an unsuspecting friend!
You can also make this cake in muffin pans – takes about 25 mins at 350F.
This cake freezes well!

*Vegetable oil or butter can be substituted for coconut oil

**2 cups of unbleached flour will work nicely


May all babies be born into loving hands