Tonight I made Honey Apple Cake for Rosh Hashanah. I love the dates and walnuts that make this LA Times recipe a little different from standard honey cakes.
For my changes, I used a tad less sugar and honey and substituted whole wheat flour for all-purpose. Using Granny Smith apples also helped prevent overbearing sweetness that is characteristic of many honey cake recipes. I'm looking forward to trying out this batter to make muffins later this fall- it would make an excellent breakfast treat :)L'shana tova!
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