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.
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! 🙂
For this apple honey cake recipe all you need are these ingredients:
- Caster or granulated white sugar
- Pure vanilla extract or paste
- Plain or all-purpose flour (BL55)
- Baking powder
- Ground cinnamon
I highly recommend adding a good pinch of salt to your cakes. It might 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.
I recommend Maldon Sea salt flakes or Cornish sea salt for baking.
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, I would love to know how you get on and share it with the other readers.
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, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.
- 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.
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.
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.
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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.
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
- 25cm (10inch) springform pan
- 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.)
- 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
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!