Last updated on September 22nd, 2022.
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 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 nature’s wonders again.
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 a 1-9″ round pan, giving you a simpler, 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.
- Check out my post for the Candied Apple recipe.
- Best to eat the cake when it is at room temperature.
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!
Candied Apples Honey Cake
Honey cake laryed with candied apple jam
- 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
To Make the Cake
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.
In a medium bowl, sift the flour, baking powder and salt and whisk to combine.
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.
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.
With the mixer still on low, add the flour in 3 additions alternating with the butter milk.
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.
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.
Remove cakes from the oven and allow to completely cool before removing.
To Make the Butter Cream
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.
Pour the milk/flour mixture in a pan and over the stove on medium heat. Stirring occasionally.
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.
Place the paste in a bowl and cover it with a plastic wrap. Allow to cool to room temperature.
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.
Add the Flour Milk mixture and beat on high for about 5 minutes until the frosting had thickened.
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
Repeat with the remaining of the layers and frost the cake with the remaining of the buttercream.