Everyone loves apple picking, but what do you do with all those apples once you get home? You bake with them! This light cake is brightened with a hint of lemon and stands out with it’s apple layer. Scroll down for more pictures, hope you enjoy!
Apple, Honey & Cinnamon Cake
- ¾ cup + 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 large sweet apples
- 2 large eggs
- ¼ cup honey
- 5 tablespoons vegetable oil
- ¼ cup applesauce
- 1 teaspoon lemon rind, finely grated
- 2 tablespoons lemon juice
- 1 tablespoon water
- (optional: 2 tablespoons chopped walnuts)
Preheat oven to 350oF and coat a bundt pan with cooking spray.
In a small bowl, mix 1 tablespoon sugar with cinnamon. In a small/medium bowl, whisk together flour, baking powder and baking soda. In a small cup, combine lemon juice and water. Set all aside.
Pare and core apples, cut them in half and then thinly slice, creating slices under a ¼-inch thick; set aside.
Beat eggs with remaining sugar with an electric mixer on medium speed for about 3 minutes, or until light. Add the honey, vegetable oil, applesauce, and lemon rind and mix until combined. With mixer on low speed, add flour mixture and diluted lemon juice alternately in 3 batches. (Optional: add walnuts and blend on low until combined.)
Pour one third of the batter into the prepared pan and spread evenly. Arrange the half the apple slices over the batter around the pan and sprinkle evenly with half the cinnamon mixture. Cover with one more third of the batter and repeat with the rest of the apples and cinnamon mixture. Cover with the remaining batter and bake for 35-40 minutes, until a toothpick inserted into a deep part comes out smooth. Cool in pan on wire rack for about 30 minutes, then remove and serve, or allow to completely cool on rack before transferring to serving dish and topping with a sprinkle of icing sugar. Enjoy!
Inspired by Faye Levy