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–+ servings
caramelized honey apple cake recipe.
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Moist Caramelized Honey Apple Cake

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 (about/14 inch thick).
  • 1/3 Cup (120g) Honey
  • 1/4 Cup (55g) Unsalted butter

For The Cake

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

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 (120g) and add the butter (55g) 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 3 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

  • Cream the butter (180g), sugar (150g), and honey (80g) until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.
  • Add the eggs (2), then the egg yolk (1) 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 (1 teaspoon).
  • Mix the flour (200g) and baking powder (1.5 teaspoon) 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, then use a cookie scoop to scoop the batter on top of the apples. Use an offset spatula to evenly spread to a an even layer.
  • 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 15-20 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.