Jewish Honeycake

Description
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.

Ingredients

 * 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

 * 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)

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Grease a medium sized loaf pan with the butter.
 * 3) 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)
 * 4) Add egg, butter (or oil, you pansy), and coffee.
 * 5) 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).
 * 6) Spread the batter into the pan.
 * 7) It won't go all the way up the pan, but don't you worry, it will rise.
 * 8) Spread the remaining nuts on top.
 * 9) Bake for 45 minutes, or until a knife comes out clean when inserted into the center.
 * 10) Cool in the pan for 15 minutes.
 * 11) Then rap the pan really hard a couple of times on the counter, to loosen the cake, and the loaf should come right out.
 * 12) 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.

Apple Topping of the Delicious Variety

 * 1) Place apples, lemon juice, and cinnamon in a medium saucepan over medium heat.
 * 2) Cover and cook for 10 minutes, until the apples are soft.
 * 3) Remove from heat and stir in honey or brown sugar to taste.
 * 4) Spoon it piping hot over sliced cooled honeycake.
 * 5) That's it! hope you all enjoy!.