CELEBRATE the SEASON

Ease into autumn with desserts made with apples, pears and warming spices. You will hardly miss summer.

DAPHNA’S HONEY CAKE This delicious, easy to make honey cake is from Daphne Rabinowitz’s new baking book The Baker in Me (Whitecap). Honey cake is served at Rosh Hashanah, the Jewish new year, to wish everyone a sweet year. But you don’t have to be Jewish to love this cake. ❚ 3 cups all-purpose flour ❚ 2 1/2 tsp baking powder ❚ 2 tsp ground cinnamon ❚ 1 tsp baking soda ❚ 1/2 tsp grated nutmeg ❚ 1/2 tsp kosher salt ❚ 1/4 tsp each ground allspice and cloves ❚ 1 cup honey ❚ 1 cup strong coffee or tea ❚ 1 cup canola or other vegetable oil (I use extra virgin olive oil) ❚ 3 eggs ❚ 1 tbsp grated orange peel ❚ 1/2 cup orange juice ❚ 3/4 cup sugar ❚ 3/4 cup brown sugar (pressed through a strainer

if lumpy) ❚ 1 tsp pure vanilla extract

1. In a large bowl whisk flour, baking powder, cinnamon, baking soda, nutmeg, salt, allspice and cloves until well combined – about 60 seconds.

2. In another large bowl whisk honey, coffee, oil, eggs, orange peel, orange juice, granulated sugar, brown sugar and vanilla and mix until smooth.

3. Combine dry ingredients and liquid ingredients until smooth. Batter will be a little runny.

4. Pour batter into an oiled or sprayed 12 cup bundt pan and bake in a preheated 325°F oven for 55 to 60 minutes or until top of the cake springs back when lightly pressed or an instant read meat thermometer inserted into the centre part of cake reaches 195°F. Cool in pan for 20 minutes and unmold onto a wire. Cool completely. Makes 1 large cake.

OLD-FASHIONED APPLE DUMPLINGS Apple dumplings are making a comeback. Use apples that hold their shape like Braeburn or Golden Delicious. Pastry: ❚ 2 1/2 cups all-purpose flour ❚ 1/4 cup sugar ❚ 1/2 tsp kosher salt ❚ 1 cup cold butter, cut into small pieces ❚ 1 egg ❚ 1/4 cup ice water Apples:

❚ 8 smallish apples (6 to 8 oz each ❚ 1/4 cup raisins ❚ 1/4 cup chopped pecans ❚ 2 tbsp brown sugar ❚ 1 tsp cinnamon ❚ 2 tbsp cold butter, cut into bits Sauce: ❚ 1 1/2 cups brown sugar ❚ 2 cups water ❚ 1/4 cup butter ❚ 2 tbsp coarse sugar, optional 1. For pastry whisk together flour, sugar and salt in a large mixing bowl. Cut butter into the flour with a pastry blender or your fingertips until it is in tiny bits. Combine egg and ice water and sprinkle over flour. Gather together into a ball. Add a few more drops of water only if necessary to bring dough together. Knead a little until dough is smooth. Divide in half. Flatten slightly and wrap in plastic. Refrigerate 15 to 30 minutes.

2. Peel whole apples. With an apple corer, or carefully with a knife, remove core. Combine raisins, nuts, brown sugar, cinnamon and butter bits and stuff apples.

3. For sauce, place brown sugar and water in a saucepan and bring to a boil. Cook a few minutes. Add butter. Reserve.

4. Roll out each piece of dough to about a 12”x12” square. Cut into four squares each 6”x6”. Place an apple in the centre of each and bring the four corners up to the top. Seal sides together with a little cold water.

5. Place apples in a large baking dish or two smaller ones. Sprinkle with coarse sugar. Pour sauce around the apples. Place in a preheated 425°F oven for 15 minutes. Reduce heat to 375°F. Spoon juices over the apples. Bake 25 to 30 minutes longer or until apples are tender and pastry is browned. Serve warm with ice cream. Makes 8 servings. APPLE (OR PEAR) PUFF PANCAKE This is so quick and easy it will become a family favourite in no time. Perfect for breakfast or brunch and also a last-minute dessert. ❚ 1/4 cup butter, melted ❚ 3 apples or pears, peeled, cored and sliced about 1/2” thick

❚ 1/2 tsp cinnamon ❚ 3 tbsp brown sugar ❚ 3 eggs ❚ 1 tbsp granulated sugar ❚ 1/2 cup milk ❚ 1/2 cup all-purpose flour ❚ Sifted icing sugar

1. Melt butter in a heavy non-stick 10” skillet. Remove 2 tbsp butter and place in blender. Add apples or pears, cinnamon and brown sugar and cook gently until tender – about 5 to 7 minutes for apples and less if using ripe pears.

2. Add eggs, sugar, milk and flour to butter in the blender and blend until smooth. Pour over apples or pears in pan.

3. Bake in a preheated 425°F oven for 20 minutes until browned and puffed.

4. Serve in the pan dusted with icing sugar or shake pan gently and turn out onto a flat serving dish. Dust with icing sugar. Makes 6 servings.

TYLER ANDERSON / NATIONAL POST Honey Cake is a favourite Jewish dessert.