When I first found this recipe, it was labeled as a Rosh Hashanah Honey Cake.... I've made some tweaks to it-- converted it to gluten-free, obvs-- and mixed up the sweeteners a bit. OK, I'll be honest here. I didn't switch this to a "honey maple" cake because I thought, "Gee, a mixture of honey and maple would just be amazing! Since I'm such a master baker, I'll swap half the honey for maple syrup." No, sadly, it's a much more boring story than that. I switched this recipe to a "honey maple" cake because I looked in my pantry and barely had enough honey and then I looked in the fridge and barely had any maple syrup left (thank you maple ice cream), so my thinking went more like this, "Crap, I don't have enough honey. Hmm... I wonder if I have any maple syrup left? Oh, good, just a little... I bet this will be worknand, bonus, it will help me clear out the fridge!" See, that's a much more boring story. But, listen, boring stories sometimes make delicious cakes. And, this one did!
I decided to make this cake today because I needed something to serve with the Vanilla Cream Sauce I made as the first recipe of my Cookbook Challenge. (I'm baking my way through Johnny Iuzzini's "Sugar Rush.") It seemed like they would go well together, and oh boy, did they ever. You don't have to combine these two recipes, but if you wanted to, you wouldn't be disappointed.
Also, this doesn't have to just be a Rosh Hashanah cake. I've made this for Christmas morning, too. I'm an Equal Opportunity Holiday Cake Baker and Eater. Because you don't need to pull out your stand-mixer for this one, it's easy to throw together when you're barely awake.
rosh hashanah honey maple bundt cake (gluten & dairy free)
- 2.5 cups gluten-free flour
- 2 tsps baking powder
- 2 tsps cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 3 large eggs
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 cup sugar
- 1 cup vegetable oil
- 1/2 cup brewed coffee
- 1/4 cup water
Preheat your oven to 350 degrees, and start greasing up your 10-cup bundt pan. Bundt pans have this magical ability to make almost any cake look amazing... but only if you can get it out of the pan after baking. I like to smear butter into all the cracks and crevices and spray a little non-stick spray into the pan for good measure and then sprinkle sugar-- instead of flour-- to coat the pan completely. The sugar actually helps give the cake crust a little crunch and sweetness.
Sift the gluten-free flour, baking powder, cinnamon, baking soda, salt and ground cloves into a large bowl. Combine the honey, maple syrup, sugar, vegetable oil, brewed coffee and water in a smaller bowl. Scoop out a little well in the center of your dry ingredients. Crack your 3 eggs into this well. Next, add the mixture of wet ingredients and stir to combine. The batter comes together really quickly and is on the thinner side.
Pour the batter into your well-greased bundt pan and place in the oven. Bake for 30 minutes and then rotate and bake for another 20, checking after 15 for doneness. I like to see the cake crack a little and, of course, spring back to the touch. The cake rests in the pan for awhile once it is removed from the oven, so it will continue baking a little even after it is pulled from the heat.
Once you feel the cake is done and your kitchen smells amazing, remove the cake from the oven and let it rest on a wire rack for 20 minutes in the pan. Now, for the moment of truth-- flip the cake out of the bundt pan! Feel free to gently slip a butter knife around all the edges to help release the cake.
Ta-da! Isn't it beautiful?! Once the cake has cooled completely, feel free to drizzle the Vanilla Cream Sauce or any icing you like over it in the most artistic fashion possible.