Classic Rosh Hashana Desserts Get a Professional Upgrade. Via The New York Times.
FOR THE APPLE CIDER BUTTER:
2 pounds/910 grams Granny Smith apples (about 5 or 6 apples), peeled, cored and cut into medium chunks
¾ cup/150 grams light brown sugar
4 tablespoons/56 grams unsalted butter, or use 1/4 cup/60 milliliters grapeseed or other neutral oil
½ to 1 ½ cups/118 to 355 milliliters apple cider
FOR THE CAKE:
¾ cup/170 grams melted unsalted butter or 3/4 cup/177 milliliters olive oil, more for the pan
2 ½ cups/310 grams all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
3 ½ teaspoons baking powder
2 teaspoons ground cinnamon
3 large eggs
¾ cup/177 milliliters honey
¼ cup/60 milliliters whiskey
Confectioners’ sugar, for dusting
- Prepare the apple cider butter: Combine apples, light brown sugar and butter or oil in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.
- Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups/710 milliliters. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)
- Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.
- In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
- In another large bowl, whisk together eggs, prepared apple cider butter, honey, melted butter or oil and whiskey. Whisk in the dry ingredients until smooth.
- Pour batter into prepared pan and bake for 50 to 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack. Before serving, transfer cake to a platter and dust with confectioners’ sugar.