Apple Honey Cake

Apple Honey Cake

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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram! I love seeing what you come up with 🙂

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

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

    I highly recommend adding a good pinch of salt to your cakes. It would seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    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.


    When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    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.


    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

    Apple Honey Cake

    Preparation:20 minutes
    Baking:50 minutes
    Total:1 hour 10 minutes
    Servings: 10 slices
    This apple honey cake recipe is easy to make and delicious. I classic victoria sponge with cinnamon, apples and wildflower honey.


    • 200 g butter (room temperature)
    • 200 g caster or granulated white sugar
    • 4 medium/US large eggs (room temperature)
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 2 tbsp milk
    • 200 g plain or all-purpose flour (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.)


    • Preheat the oven to 160°C / 350°F / Gas Mark 4.
    • Line a deep 25 cm / 10 inch round springform pan with baking parchment.
    • 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.
    KEYWORDS apple cake, apples, autumn, cakes

    Apple honey Cake


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