You’re the pom! Super moist chocolate chip apple cake with a naturally pink pomegranate glaze! Loveee.
Back when I created my blog over 10 (!) years ago, I asked my Bubbe to send me a few of her recipes to get started.
Of course, she took the request seriously. She immediately had my mom scan dozens of recipes—all in her shorthand on index cards—and email them to me.
Not everything was written in an internet-ready format, so I started to fill in the gaps and adapted the recipes to make them my own.
I added a splash (or 10) of wine to her braised brisket, pumpkin and fig to her rugelach dough and a lemon curd filling (Bubbe’s favorite flavor) to her blintzes.
Modern Apple Cake
One recipe I knew I had to share exactly how she makes it was her apple cake. Moist with lots of apples and cinnamon, it’s always a High Holiday favorite.
Over the years, I have tweaked it a little bit, adding cardamom and various glazes. This year I was inspired to reinvent it even more.
Classic with a Twist
I made the cake in a loaf pan instead of a bundt pan, so it feeds the smaller crowd we’re likely gathering with this year. Then I added mini chocolate chips because who doesn’t love chocolate? (Make sure to use mini ones, as they are light enough to suspend in the dough instead of sink to the bottom.)
Pomegranates for Rosh Hashanah
And then, my favorite part: a naturally neon pink frosting thanks to pomegranate juice! I can’t get enough of the vibrant color and taste. Pomegranate seeds symbolize the 613 commandments in the Torah and remind us to do as many good deeds in the new year as there are mitzvot. Making this cake a delicious and meaningful part of your holiday tables!
Get the full recipe for Chocolate Chip Apple Cake with Pomegranate Glaze on JewishBoston!
Looks Decadently Delicious
Thanks!
This recipe looks and sounds fabulous! If I wanted to make it in a Bundt pan instead of a loaf pan, would I have to adjust any of the ingredients?
Thanks! I didn’t test it in a bundt pan. I would double the recipe for a cake that size and do two layers of apples. Maybe triple the apples. And I’d use a little less flour.
Looks like a great recipe. I’m thinking about adding some Calvados for a grown-up appeel.
Ooh love that idea!