Apple Honey Cake
Servings: 10 slices
Tools you'll need:
- 25 cm (10-inch) springform pan
This apple honey cake is soft, warmly spiced and topped with tender apples and runny honey. It is simple to make and delicious served warm or cold.
INGREDIENTS LIST
- 200 g butter (softened, at room temperature)
- 200 g caster sugar
- 4 medium eggs (approximately 200 g total, at room temperature)
- 1 tsp pure vanilla extract (or ½ tsp vanilla paste)
- 2 tbsp milk
- 200 g plain flour (all-purpose) (BL55 or equivalent)
- 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 (about 4 medium apples)
Preparation
- Prepare the oven: Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4.
- Line the tin: Line a 25 cm (10-inch) springform tin with baking parchment.
- Cream the butter and sugar: Place the softened butter and caster sugar in a large mixing bowl, then beat until pale, light and fluffy.
- Add the eggs: Add the eggs one at a time, mixing until just combined after each addition.
- Add the milk and vanilla: Mix in the milk and vanilla until combined.
- Add the dry ingredients: Sift in the flour, baking powder, fine sea salt and cinnamon, then fold until just combined and smooth.
- Fill the tin: Spoon the batter into the prepared tin and level the surface.
- Prepare the apples: Peel, halve and core the apples.
- Arrange the apples: Thinly slice each apple half while keeping the slices together. Arrange them over the batter and press them in by approximately 1 cm (½ inch).
- Add the honey: Spoon the honey evenly over the apples. Warm it briefly beforehand if necessary so that it pours easily.
- Bake the cake: Bake for 45–50 minutes, until golden and a skewer inserted into the cake comes out clean.
- Cool in the tin: Leave the cake to cool in the tin for 10 minutes.
- Remove from the tin: Remove the outer ring and leave the cake to cool further.
- Serve: Serve warm or cold, lightly dusted with icing sugar.
Notes & Tips
Honey: The flavour of the honey will come through in the finished cake. Use a mild runny honey for a subtle flavour, or a more distinctive variety if preferred.
Apples: Bramley apples give a pleasantly sharp contrast to the sweet cake. Granny Smith or Braeburn apples also work well.
FROM MY KITCHEN TO YOURS
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