Nanny’s Rosh Hashanah Apple Cake


By Jake Cohen

Published on September 27, 2019

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

What You Will Need


  • 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


Step 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.

Step 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.

Step 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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