Apple and Honey Challah Cake Apple and Honey Challah Cake

Apple and Honey Challah Cake | Food styling by David Grenier | Prop styling by Ann Marie Favot Image by: Jodi Pudge

Apples and honey are often eaten together during Rosh Hashanah to symbolize the hope of a sweet year to come. This recipe is dairy-free, so it's perfect to accompany a kosher meal.

  • Prep time 25 minutes
  • Total time 2 hours

Ingredients

  • 10 cups cubed challah , cut in 1/2-inch pieces
  • 4 McIntosh apples , peeled, cored and thinly sliced
  • 1 teaspoon cinnamon
  • 5 eggs
  • 1/3 cup liquid honey
  • 2 1/2 cups almond milk
  • 1/2 cup canola or sunflower oil
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 cup fig jam (approx)
  • 1/2 cup sliced almonds
  • 8 fresh Mission figs , halved lengthwise
  • 2 teaspoons icing sugar

Method

Arrange challah in single layer on 2 rimmed baking sheets; toast in 350°F oven until golden, 8 to 10 minutes. 

Meanwhile, grease bottom of 8- or 9-inch (2 or 2.5 l) springform pan; line side with parchment paper. Place pan on large square of heavy-duty foil; press foil up onto side of pan.

In large bowl, toss apples with cinnamon; set aside. In separate large bowl, whisk eggs with honey until combined. Whisk in almond milk, oil, vanilla and salt.

Toss together one-third each of the challah and apple mixture with egg mixture. Transfer challah and apple mixture to prepared springform pan, pressing firmly to fill any holes. Dollop 1/2 cup of the jam by the spoonful over top. Toss together one-third each of the challah and apple mixture with egg mixture. Add challah and apple mixture to pan; top with remaining jam. Toss together remaining challah and apple mixture with egg mixture; add to pan, pressing firmly. 

Drizzle with any remaining egg mixture. Top with almonds. Let rest for 30 minutes at room temperature.

Set springform pan on rimmed baking sheet; bake in 350°F oven until challah is golden and puffed and custard is set, about 1 hour. Let cool for 15 minutes before unmoulding. Top with figs and dust with icing sugar.

Tip from The Test Kitchen: In the (unlikely) event of leftovers, you can make French toast hash with the challah cake the next morning. In large skillet over medium-high heat, melt 2 tbsp butter; crumble in challah cake. Cook, stirring occasionally, until mixture becomes dark golden and crispy. Serve with whipped cream and maple syrup. 

Tip: Unsure if it's kosher? Look for a reliable kosher certification on your products and ingredients or visit cor.ca to find out.

Makes 8 to 10 servings.

Nutritional facts Per each of 10 servings: about

  • Fibre 5 g
  • Sodium 550 mg
  • Sugars 36 g
  • Protein 12 g
  • Calories 567
  • Total fat 22 g
  • Potassium 374 mg
  • Cholesterol 132 mg
  • Saturated fat 3 g
  • Total carbohydrate 83 g

%RDI

  • Iron 24
  • Fibre 0.0
  • Folate 36
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20
  • Vitamin C 8
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apple and Honey Challah Cake

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