Honeyed Apple Cake Recipes

Steps:

• In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
• In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.
• Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
• In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
• Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Steps:

• To make the cake:.
• Preheat oven 350°F.
• Beat together eggs, sugar, oil, and honey.
• Sift together the dry ingredients and add to the honey mixture. Mix thoroughly.
• Mix in vanilla and nuts.
• Fold in the chopped apples.
• Pour batter into a lightly greased and floured 9x13 cake pan.
• Bake for 45 minutes.
• To make the glaze:.
• Combine the 4 glaze ingredients in a small saucepan and bring to a boil.
• Boil for 2 1/2 minutes.
• While cake is still warm, poke holes in it with a fork. Pour the honey glaze all over the cake.

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

Steps:

• Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes. Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold.
• Meanwhile, make the cake: Preheat the oven to 325˚ F. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil. Whisk the flour, baking powder and salt in a medium bowl. Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth.
• Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely.
• Transfer the cake to a platter and dust with confectioners' sugar. Cut into wedges and serve with the apples and syrup.

Steps:

• Line a 6-in. round baking pan with parchment; coat paper with cooking spray. Sprinkle with 1/4 teaspoon cinnamon. Arrange apple slices in a single layer over cinnamon., In a small bowl, cream butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Add milk and vanilla; beat on low speed until blended. Combine the flour, baking powder and remaining cinnamon; stir into creamed mixture just until blended. Spoon over apple. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Invert immediately onto a serving plate; drizzle with honey. Serve warm if desired.

Steps:

• 1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
• 2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
• 3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
• 4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
• 5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
• 6. With a wooden spoon, stir in the chopped apples.
• 7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
• To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
• To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.

Steps:

• Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
• In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
• Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.