Last updated on December 3rd, 2021.
Candied Apples Honey Cake is a sweet, fall flavor dessert with a surprising texture giving by the candied apple jam filling.
Honey and Apples are such a great combination that is not getting the spot light it deserves. If you never did, please just dip a fresh piece of apple in honey and you will understand once again the wonders of nature.
So when I made a THIS AMAZING Candied Apple Jam, it was nothing but a force of nature to bake this cake.
Now Lets Talk About this Candied Apple Honey Cake:
- I baked the cake in 4-9.75″ rectangle pans. The original recipe calls for 1-9″ round pan, which will give you a more simple more traditional look.
- If you are using rectangle pans, remove the cake gently after it has been cooled for a while. The cakes are thin and crumbly and might be broken easily.
- Click HERE for the Candied Apples recipe.
- Best to eat the cake when it is at room temperature.
HAPPY BAKING!!!
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Candied Apples Honey Cake
Honey cake laryed with candied apple jam
Ingredients
Honey Cake
- 2 1/2 Cups AP Flour (300 g / 11 oz)
- 2 tsp Baking Powder
- 1 tsp Fine sea salt
- 14 (1 and 3/4 sticks) TBS Unsalted Butter, soften ( 200 g / 7 oz)
- 3/4 Cup Sugar (150 g / 5 1/4 oz)
- 1/3 Cup Honey ( 112 g / 4 oz)
- 2 tsp Pure Vanilla Extract
- 2 Large Eggs, Room Temperature
- 1 Large Egg Yolk, Room Temperature
- 3/4 Cup Buttermilk, Room Temperature
Old Fashion Honey Buttermilk
- 1/4 Cup AP Flour (30 g / 1 oz)
- 1 Cup Milk
- 1/3 Cup Honey ( 112 g / 4 oz)
- 2 Sticks Unsalted Butter, soften (226 g / 8 oz)
- 1 Cup Sugar ( 200 g / 7 oz)
For the fillin
- 1 batch Honey ButterCream
- 1 1/2 Cups Candied Apples Jam
Instructions
To Make the Cake
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Preheat oven to 350F and line 4, 9.75″x 3.75″ Rectangular cake pans OR 1, 9″x 2″ round pan in parchment paper, grease the sides and set a side.
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In a medium bowl, sift the flour, baking powder and salt and whisk to combine.
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In a bowl of a standing mixer, fitted with the paddle attachment beat the butter, sugar, honey and vanilla extract on medium for 5-7 minutes. You should have a light and fluffy mixture. Stop the mixer once or twice and scrap the sides and bottom of the bowl.
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Reduce speed to low and add the eggs and egg yolk one at a time waiting for each egg to fully incorporate before adding the next.
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With the mixer still on low, add the flour in 3 additions alternating with the butter milk.
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Once you added the third and final flour addition, stop the mixer and using a rubber spatula, and incorporate the remaining of the flour until will combined.
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Dived the batter between the pans and spread it evenly. Bake in the middle rack for 15-18 minutes or until a tooth pick comes out dry (dry, moist crumbs are ok) from the center of the cake.
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Remove cakes from the oven and allow to completely cool before removing.
To Make the Butter Cream
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Mix 3 TBS of the flour with the me milk and mix to smooth. Keep adding and stirring the remaining of the milk. Stir in the honey.
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Pour the milk/flour mixture in a pan and over the stove on medium heat. Stirring occasionally.
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Once you notice the milk is starting to simmer, vigorously whisk it with a hand whisker for about 45 seconds until you have a thick paste.
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Place the paste in a bowl and cover it with a plastic wrap. Allow to cool to room temperature.
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Place the butter and sugar in a bowl of a standing mixer, and beat on medium-high for about 5 minutes until you have a light and fluffy mixture.
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Add the Flour Milk mixture and beat on high for about 5 minutes until the frosting had thickened.
To Assemble
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Place one layer of cake on a serving dish. Spread 1/3 Cup of butter milk and 1/2 of candied apple jam on top of it
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Repeat with the remaining of the layers and frost the cake with the remaining of the buttercream.
