Apple Honey Cake

6 November 2019

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This apple honey cake recipe is easy to make and delicious. A classic Victoria sponge with cinnamon, apples and wildflower honey.

Both the apples and honey you choose to use to make this cake have an impact on the taste. Apples are sometimes sweet or sharp and honey is dependent on the flavour you choose. Honey is now available in so many flavours dependant on the flower nectar collected by the bees. Some of my favourites include Chestnut, Sunflower, Lime tree, Rapeseed and classics such as wildflower or Acacia.

You might also like my apple buttermilk cake, apple and blueberry strudel or my apple rose tartlets recipes.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

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INGREDIENTS

For this apple honey cake recipe all you need are these ingredients:

Butter
Caster or granulated white sugar
Eggs
Pure vanilla extract or paste
Milk
Plain or all-purpose flour (BL55)
Baking powder
Ground cinnamon
Honey
Apples

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

Salt – I highly recommend adding a good pinch of salt to your cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
I recommend Maldon Sea salt flake s or Cornish sea salt, but any good quality salt is fine.

WHAT VARIATIONS CAN I MAKE?

Customize it with your favourite ingredients, here are some of my favourite options, which you can swap out or add simply after your batter is ready.

Honey: Try jam instead of honey, my favourites are peach and apricot jam.

Ginger: This recipe is also great with one piece of finely diced stem ginger added to it for that gentle heat.

Fruit: pears make a great alternative to the apples in this recipe.

If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.

EQUIPMENT SUGGESTIONS

Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.

3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

Measuring Spoons Set, Magnetic Stainless Steel

These measuring spoons are really handy for getting the right measurements of those small ingredients. I also like the fact that they are magnetic, sticking together and narrow to fit into spice jars.

Springform Round Cake Pan/Tin, Loose Base 25cm (10 inch)

These springform pans make removing cakes from them after baking a doddle. I personally tend to line them as often as possible to ensure that my cakes don’t break for added security.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

NUTRITION

Serving: one apple honey cake slice

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

STORAGE AND FREEZING

This easy cake keeps well for up to 5 days.

Freezing: Stored in an airtight container suitable for freezing or cling wrap this cake will keep for up to 2-3 months.

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Apple Honey Cake

Preparation:20

Baking:50

Total:1 10

Servings: 10 slices

Tools you’ll need:

25cm (10inch) springform pan

This apple honey cake recipe is easy to make and delicious. I classic victoria sponge with cinnamon, apples and wildflower honey.

Print Pin

INGREDIENTS LIST

200 g butter (room temperature)
200 g caster sugar
4 medium eggs (200g total at room temperature)
1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
2 tbsp milk
200 g plain flour (all-purpose) (BL55)
2 tsp baking powder
½ tsp fine sea salt
1 tsp ground cinnamon
4 tbsp runny honey (see notes)
400 g apples peeled and cored (4 pieces approx.)

Preparation

Preheat the oven to 160°C / 350°F / Gas Mark 4.
Line a 25cm (10inch) springform pan with baking/parchment paper.
Cake batter: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time until just combined.
Now add the milk and vanilla.
Sift the flour, baking powder, salt, cinnamon into the egg mixture and combine together until you have a smooth, soft batter.
Pour the cake batter into the prepared baking pan and smooth the surface with a spatula or the back of a spoon.
Apples: Peel and cut the apples in half from the stalk down. Removing the apple core using an apple core remover.
Slice the apple halves into slices and push each half down 1cm (1/2 inch) into the top of the cake mixture, continue with the reaming apple halves.
Spoon over the honey. If the honey is too thick, heat it a little to make it runny and then spoon it over the cake mixture.
Baking: Bake in the preheated oven for 45 – 50 minutes.
Remove from the oven and leave to cool in the pan for 10 minutes.
After the time has passed remove the outer ring and leave to cool.
Serve warm or cold dusted with icing sugar.

Notes & Tips

Honey comes in many different flavours and every flavour will have an impact on the taste of this cake.

If you are unsure which to use the safest is your everyday honey found in most supermarkets.

Apples: I used Bramley apples for this recipe as I like the sharp contrast to the cake. However, almost any type of apple is good, Granny smiths or Braeburn also give a similar result.