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Apple Honey Cake
Make this apple honey cake for your family this season! Subtly spiced apple cake is layered with cream cheese frosting and drizzled with a honey caramel.
Prep Time
1
hour
hr
Cook Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
apple honey cake
Servings:
10
Calories:
557
kcal
Ingredients
For the apple cake
1
cup
all-purpose flour
2/3
cup
cake flour
1
teaspoon
ground cinnamon
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
kosher salt
1/2
cup
light brown sugar,
loosely packed
1/4
cup
honey
1/3
cup
oil
1/3
cup
apple cider
2
eggs
1 1/2
teaspoons
vanilla extract
1
tablespoon
lemon zest
(zest of 1 lemon)
1 1/2
cups
shredded apple
(about 1 1/2 medium-sized apples, peeled & cored)
For the cream cheese frosting
12
ounces
cream cheese
(1 1/2 blocks)
1 1/2
cups
powdered sugar
3/4
heavy whipping cream,
cold
1 1/2
teaspoons
vanilla extract
For the honey caramel
1/2
cup
heavy whipping cream
2 1/2
tablespoons
unsalted butter
1
teaspoon
kosher salt
(scant)
1/2
cup
granulated sugar
1/4
cup
honey
1
tablespoon
water
For the garnish
3
thin slices of fresh apple
* cut horizontally
US Customary
-
Metric
Instructions
To make the apple cake:
Preheat the oven to 325 degrees F, mist three
6-inch diameter cake pans
** with non-stick spray, and line with circles cut from
parchment paper
.
Place the flours, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
Place the brown sugar, honey, oil, apple cider, eggs, vanilla, and lemon zest in a large liquid measuring cup, and whisk to combine.
Pour the liquid ingredients into the dry, and mix together on medium speed for about 1 minute.
Fold in the shredded apple.
Divide the batter equally between the 3 prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Cool completely, then fill and frost with cream cheese frosting, drizzle with honey caramel, and garnish with apple slices.*
To make the cream cheese frosting:
Place the cream cheese in a large mixing bowl and beat (with the whisk attachment) on medium speed until smooth.
Add the powdered sugar, and stir in until well-combined.
In a slow, steady stream, add the cream while continuing to whip on medium speed.
When all the cream has been added, turn the mixer up to high and whip until the frosting can hold stiff peaks.***
Stir in the vanilla.
To make the honey caramel:
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
Place the sugar, honey, and water in a larger pot, and heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
Video
Notes
*Rub the apple slices with the cut side of a lemon to prevent browning.
**This recipe can be baked in other sized pans- but it will affect the thickness of the cake and the bake time may need to be adjusted.
***Take care not to over-whip the frosting, or it could become runny. For more info click here:
Whipped Cream Frosting
.
©
Baking a Moment
Nutrition
Calories:
557
kcal
|
Carbohydrates:
74
g
|
Protein:
5
g
|
Fat:
27
g
|
Saturated Fat:
11
g
|
Cholesterol:
94
mg
|
Sodium:
535
mg
|
Potassium:
181
mg
|
Fiber:
1
g
|
Sugar:
56
g
|
Vitamin A:
775
IU
|
Vitamin C:
1.7
mg
|
Calcium:
82
mg
|
Iron:
1.2
mg