Nanny's Rosh Hashanah Apple Cake

Rosh Hashanah Apple Cake
Tossed with honey, buttery walnuts, and plump raisins, the apple filling for this Rosh Hashanah cake has just the right amount of sweetness and texture.Matt Taylor-Gross

With a streusel topping and pie-like dough, this Rosh Hashanah apple dessert is half cake, half pie.

What You Will Need

Nanny's Apple Cake
With a streusel topping and pie-like dough, this Rosh Hashanah dessert is half cake, half pie.

Ingredients

  • 2 cups (9 oz.) all-purpose flour
  • 1 cup (7 oz.) sugar
  • 1 tsp. baking powder
  • 12 tsp. kosher salt
  • 2 sticks cold unsalted butter, cut into 1/2-inch cubes, plus more for greasing
  • 1 large egg, lightly beaten
  • 2 lb. Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges
  • 14 cup raisins
  • 14 cup walnut halves, roughly chopped
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. honey
  • 2 tsp. ground cinnamon
  • 12 tsp. freshly grated nutmeg

Instructions

  1. In a food processor, pulse the flour with the sugar, baking powder, and salt. Add the butter and pulse until it forms pea-size crumbles. Add the egg and pulse until the dough just comes together. Remove one-third of the dough and flatten it into a disk. Flatten the remaining dough into a disk as well, and wrap each in plastic. Refrigerate for 1 hour.
  2. Preheat the oven to 350°F. On a lightly floured work surface, roll the larger disk into a 12-inch circle. Press the circle into a buttered 9-inch pie pan and trim the edges flush with the edge of the pan, reserving the trimmings. In a medium bowl, combine the apples with the raisins, walnuts, lemon juice, honey, cinnamon, and nutmeg; add to the pan. Pinch off small pieces of the remaining dough disk and the trimmings, and scatter them over the top of the apples.
  3. Bake until the cake is golden brown and bubbling in the center, about 1 hour 15 minutes. Transfer to a rack and let cool completely before serving.
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