Upside-Down Apple Honey Cake

A Few Words…

Honey is used in a variety of recipes during Rosh Hashanah to symbolize a sweet year and it’s a tradition to serve honey cake during the holiday.

This year I decided to try a new recipe! My friend Alissa has been making this delicious cake for years and suggested that I try it. This original recipe was taken from a Hadassah Chapter’s collaborative recipe collection from several years ago.

We had to cut a piece and taste it! So delicious with the addition of apples on top!

And you can make it ahead and freeze it!

Upside-Down Apple Honey Cake

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Serves 10-12


  • 3 tbs. vegetable oil
  • 1/2 cup brown sugar
  • 3 apples, peeled, cored and sliced
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup honey
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. cinnamon
  • Pinch of nutmeg
  • 1/2 cup strong, cold tea

Place a rack in the middle of the oven and pre-heat to 350°F.

Line a 9” square glass baking pan with parchment paper and add the 3 tablespoons of oil. You can also use a smaller rectangular glass pan - I used an 8"x11". Sprinkle with the 1/2 cup brown sugar. Press the apples in rows into the brown sugar.

Beat the eggs and white sugar with an electric mixer, until light and frothy. Add the oil and honey and blend well.

In a medium bowl stir together the dry ingredients. Add the dry ingredients alternatively with the tea to the egg mixture. The batter will be thin.

Pour the batter on top of the apples and bake for 45 minutes (or until the cake tester comes out clean) on the middle shelf in the oven. Let cool before inverting onto a serving plate.

Freezes well too!