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.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this apple honey cake recipe all you need are these 10 ingredients:
- Caster or granulated white sugar
- Vanilla extract or paste
- Plain or all-purpose flour (BL55)
- Baking powder
- Ground cinnamon
I especially recommend adding a pinch of sea salt to your batters and doughs, when making desserts or baked goods. The salt elevates the other ingredient flavours and when used with restraint, does not make food taste salty, it just brings out the best characteristics of the food.
WHAT VARIATIONS AND SUBSTITUTIONS 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.
Digital cooking scale
Springform cake pan – 25cm (10 inch)
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 OPTIONS
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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READY TO MAKE YOUR APPLE HONEY CAKE ?
Apple Honey Cake
- 200 g butter (room temperature)
- 200 g caster or granulated white sugar
- 4 medium 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
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
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