Have a sweet and fruitful new year with our apple challah cake topped with honey, figs, almonds and more!
Servings: 8 to 10 servings
1 (1 pound) loaf challah, cut into 1/2-inch cubes
5 large eggs, lightly beaten
2/3 cup honey
2 1/2 cups vanilla almond milk
1/2 cup vegetable oil
1 tablespoon vanilla bean paste or extract
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
4 Gala or Fuji apples, peeled, cored and thinly sliced
1 cup apple butter, divided
1/2 cup sliced almonds, divided
Fresh Mission figs or mini crab apples, for garnish
Powdered sugar, for garnish
Vanilla ice cream, for serving
Let's get Cooking...
Preheat oven to 350 degrees. Arrange cubed challah in a single layer on 2 rimmed baking sheets. Bake for 8 to 10 minutes or until golden brown. Allow to cool.
Meanwhile, grease a 9-inch springform pan with nonstick cooking spray, and line the sides with parchment paper. Cover the outside of the pan with aluminum foil to prevent any leaks.
In large bowl, whisk eggs, honey, almond milk, oil, vanilla, salt and cinnamon until frothy and well incorporated.
Stir the toasted challah cubes into the custard mixture along with the sliced apples. Allow the mixture to sit covered at room temperature for 30 minutes.
Transfer one-third of the challah and apple mixture into prepared pan. Dollop one-third of the apple butter over the coated challah, spreading lightly with a spoon. Sprinkle with one-third of the sliced almonds. Repeat with remaining challah mixture, apple butter and finish with almonds. Drizzle with any remaining custard.
Place the springform pan on a rimmed baking sheet and bake at 350 for about 1 hour until challah is puffed, golden and custard is set. Let cool for at least 15 minutes before removing from pan. Top with figs or apples, sprinkle with powdered sugar and serve with vanilla bean ice cream drizzled with honey.