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King's Crown Honey Apple Cake

Kings crown apple honey cake 2

I make my King's Crown Honey Apple Cake every year for Rosh Hashana. It is rich with apples, honey, cinnamon, ginger, pomegranate tea, and peach brandy- which  makes it so moist and delicious. Before serving I dust it with powdered sugar. 

The fluted pan is from Pampered Chef and is no longer being sold but if you are diligent I bet you could find one.  

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 eggs 
  • 1 cup honey
  • 3/4 cup extra virgin olive oil
  • 3/4 cup pomegranate tea
  • 1/4 cup peach brandy
  • 3 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoons ginger
  • 2 medium apples, grated


1. In a large bowl, mix eggs, oil, and honey until light and fluffy. Set aside.

2. In a separate bowl, mix flour, baking powder, baking soda, cinnamon and ginger. Set aside.

3. In a small bowl, mix the brandy and tea together.

4. Add the dry ingredients and the brandy/tea mixture alternatively to the large bowl. Add apples and stir enough to mix, but don't over mix.

5. Pour into a 12-cup fluted pan and cook at 325° for 1 hour and 10 minutes. 

6. Let cool in the pan and then turn over onto a plate. Freezes well.