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caramelized honey apple cake recipe.
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Honey Apple Cake Recipe

Tender cake topped with apple slices and caramelized honey.
Course Dessert
Keyword honey apple cake
Prep Time 22 minutes
Cook Time 40 minutes
Servings 12 people
Author Dikla Levy Frances

Ingredients

For the honey apple layer

  • 3 small Apples peeled, cored, and thinly sliced.
  • 1/3 Cup Honey (120g)
  • 1/4 Cup Unsalted butter (55g)

For The Cake

  • 1 2/3 Cups All-purpose flour (200g)
  • 1 1/2 Teaspoons Baking powder
  • 3/4 Cup Unsalted butter soften (180g)
  • 3/4 Cup Sugar (150g)
  • 1/4 Cup Honey (80g)
  • 2 Large Eggs at room temperature
  • 1 Large Egg yolk at room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 Cup Sour cream at room temperature (120g)

Instructions

Prepare the honey apple layer

  • Preheat the oven to 350F (180C), line a nine-inch pan with parchment paper, and spray it with baking spray.
  • Pour the honey and add the butter in a medium saucepan, then place over medium-high heat until the butter has melted and the honey comes to a boil.
  • Reduce the heat to a simmer and cook for 5 minutes, swirling the pans two to three times.
  • Pour the honey mixture into the prepared pan and top with the sliced apples in a pattern, about 1/2-inch away from the edges of the pan.
  • Place in the refrigerator to chill while you make the cake batter.

Make the cake batter

  • Beat the butter, sugar, and honey until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.
  • Add the eggs, then the egg yolks one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl.
  • Mix in the vanilla extract
  • Mix the flour and baking powder in a medium bowl.
  • Reduce speed to low, then add the flour mixture in three parts, alternating with the sour cream starting and ending with the flour mixture.
  • Remove the pan from the refrigerator and add the batter, starting with the edges of the cake.
  • Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs.
  • Remove from the oven and let cool in the pan for 20 minutes.
  • Run a butter knife around the edges of the pan, then invert the cake onto your serving plate.
  • Allow the cake to cool before serving.

Notes

  • Make sure the ingredients are at room temperature.
  • The gap between the apple slices and the pan will prevent the apples from sliding down when inverting the cake.
  • Filling the can pan's sides with the cake batter first will ensure that the apples won't slide to the edge of the pan.
  • Store the cake at room temperature for three days.
  • To freeze, wrap the cake with plastic wrap, place it in a bag, and freeze for up to three months.
  • This recipe yeilds one nine-inch cake, or two eight-inch loaf pans.
  • This is the perfect dessert to serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
  • I like to make a second batch of caramelized honey and brush it or drizzle it warm on the top of the cake right before serving.