Every year I make this for Hannukah and Rosh Hashanah. It really goes over well, and is, of course, completely kosher; don't wait for the High Holidays to make it though, and I'm sure goyim will get a kick out of it too. This one is adapted from "The Moosewood Bible", by Molly Katzen.
- butter for the pan
- 1 cup honey (I prefer orange blossom for this recipe)
- 1 egg
- 3 tbsp melted butter (you could do canola oil to remove the dairy)
- ½ cup cold black coffee (preferably some really strong brand that's been sitting around for awhile)
- 2 cups unbleached white flour
- ½ tsp salt
- 2½ tsp baking powder
- a dash each of cinnamon, nutmeg, and allspice (and cloves, if you got'em)
- ½ cup minced, slightly toasted walnuts
Apple Topping of the Delicious Variety Edit
- 4 cups peeled, sliced, tart apple (Granny Smiths work great and I do mean peel them skin = tough)
- 2 generous tbsp lemon juice
- ¾ tsp cinnamon
- honey, to taste (brown sugar works well too)
- Preheat oven to 350 °F.
- Grease a medium sized loaf pan with the butter.
- Beat honey in a medium bowl at high speed with an electric mixer for about 3 minutes (if you don't have an electric mixer, then you can still do it by hand - you're looking for the honey to change color to an even lighter consistency. It will also change viscosity to become more fluid)
- Add egg, butter (or oil, you pansy), and coffee.
- Beat for another minute (or stir until everything's well combined and aerated) * sift in the flour, salt, baking powder, and spices right into the mixture (if you don't have a sifter, then mix all the dry goods together first, and then add them gently, slowly, and in batches to the wet mixture, being sure to combine completely in between additions).
- Spread the batter into the pan.
- It won't go all the way up the pan, but don't you worry, it will rise.
- Spread the remaining nuts on top.
- Bake for 45 minutes, or until a knife comes out clean when inserted into the center.
- Cool in the pan for 15 minutes.
- Then rap the pan really hard a couple of times on the counter, to loosen the cake, and the loaf should come right out.
- Cool completely before slicing (you'll probably notice cracking on the top - that's fine it gives it character) This is good by itself, but its even better when you have delicious apple topping.