Apple And Honey Cake Recipes

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HONEYED APPLE CAKE



Honeyed Apple Cake image

A lovely cake with chunks of apples flavored with honey, coffee and grated lemon rind.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 14

Number Of Ingredients 15

⅔ cup butter, softened
¾ cup packed brown sugar
3 eggs
¾ cup honey
2 teaspoons lemon zest
½ cup strong brewed coffee
2 cups all-purpose flour
1 ½ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
2 cups apples - peeled, cored and diced
½ cup coarsely chopped walnuts

Steps:

  • In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
  • In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.
  • Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 53 g, Cholesterol 63.1 mg, Fat 13.1 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 283.9 mg, Sugar 28.6 g

APPLE HONEY BUNDT CAKE



Apple Honey Bundt Cake image

The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Provided by JAYDA

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 cup white sugar
1 cup vegetable oil
2 eggs
¾ cup honey
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
3 apples - peeled, cored and shredded
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
  • In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
  • Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 60.2 g, Cholesterol 31 mg, Fat 24.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 352.9 mg, Sugar 38 g

APPLE AND HONEY CAKE



Apple and Honey Cake image

This is a classic recipe that has been tweaked by adding an apple and honey topping for and even better recipe.

Provided by Ceezie

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
1/2 teaspoon baking soda
1/4 teaspoon grd cardamom
1/2 cup margarine or 1/2 cup butter
1 cup honey
2 eggs
1 cup orange juice
1/2-3/4 cup apple, peeled and chopped
3 tablespoons honey

Steps:

  • Preheat oven to 325°F Grease a 2 quart baking dish; set aside.
  • Stir together flour, baking powder, apple pie spice, baking soda and cardamom. Set aside.
  • In a mixing bowl beat margarine for 30 seconds; add 1 cup honey and eggs, beat till smooth. Add flour mixture and orange juice alternately to the beaten mixture, beating on low speed until just combined. Pour batter into a prepared pan. Bake for 20 minute.
  • Sprinkle cake with apples after 20 minutes baking. Bake another 15-20 minutes more or until a wooden toothpick inserted in center comes out clean. In a small saucepan or microwave heat the 3 tbsp honey just until warm; drizzle over cake. Cool completely/.
  • **Note - you can use 1/2 cup dried apples that have been snipped. While the cake is cooking just add boiling water to the dried apples. Let stand for 15 minutes; drain well and follow directions to finish making the cake.

Nutrition Facts : Calories 202.5, Fat 6.5, SaturatedFat 1.2, Cholesterol 26.4, Sodium 150.1, Carbohydrate 35, Fiber 0.6, Sugar 22.4, Protein 2.7

APPLE-HONEY BUNDT CAKE



Apple-Honey Bundt Cake image

Apples and honey, two main players on the Rosh Hashanah table, are the stars of this cake. The apples provide a nice tart sweetness while the honey adds a deep, rich flavor that pairs nicely with the spice blend in this cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 10 to 12 slices of cake

Number Of Ingredients 17

1 cup vegetable oil, plus more for the pan
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup honey (any kind)
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
3 apples (about 1 1/4 pounds), peeled and shredded
1/4 cup warm water
2 cups confectioners' sugar
3 tablespoons honey (any kind)
2 to 3 tablespoons water

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
  • Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
  • Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
  • Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

HIDDEN APPLES AND HONEY CAKE



Hidden Apples and Honey Cake image

At the Rosh Hashanah meal, apples and honey symbolize the hope for a sweet new year. While this next-level cake isn't traditional, it's a fun dessert you can serve for the holiday or really anytime you want to impress. Scented with warm spices like cinnamon, cardamom, allspice and nutmeg, it requires just two bowls and no special equipment to whip up. And that's not even the best part: When you cut into the loaf, entire slices of tart apples are revealed. At the very end, everything is drizzled with a salted honey glaze for a dessert that is sure to knock their socks off.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray
3 Granny Smith apples (about 1 pound 6 ounces), peeled and cored with an apple corer
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Kosher salt
2 large eggs
1/2 cup vegetable oil
1/4 cup buttermilk
1 tablespoon pure vanilla extract
1/2 cup plus 1 tablespoon honey
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
  • Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples.
  • Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples.
  • Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter.
  • Whisk the confectioners' sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week.

HONEY APPLE CAKE



Honey Apple Cake image

This is a tradition every Christmas in our family. For best results, make the cake a week ahead of time and store it covered in a cool dry place. For the nuts use walnuts but pecans or hickory nuts would be good too.

Provided by smns65

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 16

3 eggs
2 cups sugar
1 cup oil
1/4 cup honey
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped nuts
3 cups chopped apples
1/2 cup margarine
1 cup light brown sugar
1/4 cup milk
1/4 cup honey

Steps:

  • To make the cake:.
  • Preheat oven 350°F.
  • Beat together eggs, sugar, oil, and honey.
  • Sift together the dry ingredients and add to the honey mixture. Mix thoroughly.
  • Mix in vanilla and nuts.
  • Fold in the chopped apples.
  • Pour batter into a lightly greased and floured 9x13 cake pan.
  • Bake for 45 minutes.
  • To make the glaze:.
  • Combine the 4 glaze ingredients in a small saucepan and bring to a boil.
  • Boil for 2 1/2 minutes.
  • While cake is still warm, poke holes in it with a fork. Pour the honey glaze all over the cake.

Nutrition Facts : Calories 517.8, Fat 25.1, SaturatedFat 4, Cholesterol 40.2, Sodium 369.3, Carbohydrate 70.9, Fiber 2.1, Sugar 49.9, Protein 5.4

CINNAMON-APPLE HONEY CAKE



Cinnamon-Apple Honey Cake image

We're not keen on desserts, but I wanted to make my husband a small cake for his birthday. So I created this honey cake for the occasion, and the cake came out moist, elegant and delicious. -Rebecca Zeissler, Forest Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/2 teaspoon ground cinnamon, divided
3/4 cup thinly sliced peeled tart apple
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 large egg
1/3 cup 2% milk
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons honey

Steps:

  • Line a 6-in. round baking pan with parchment; coat paper with cooking spray. Sprinkle with 1/4 teaspoon cinnamon. Arrange apple slices in a single layer over cinnamon., In a small bowl, cream butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Add milk and vanilla; beat on low speed until blended. Combine the flour, baking powder and remaining cinnamon; stir into creamed mixture just until blended. Spoon over apple. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Invert immediately onto a serving plate; drizzle with honey. Serve warm if desired.

Nutrition Facts : Calories 317 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE-HONEY UPSIDE-DOWN CAKE



Apple-Honey Upside-Down Cake image

Consider this another great reason to go apple-picking this September-or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new year will be fruitful and sweet. Those two ingredients define this upside-down dessert from Martha, and it's the perfect treat to enjoy on a crisp fall evening. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 10

Vegetable-oil cooking spray
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups sugar
1/3 cup honey
2 large eggs
1 stick (1/2 cup) unsalted butter, melted, plus 4 tablespoons, room temperature
1/4 cup whole milk
3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into 1/2-inch-thick wedges

Steps:

  • Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
  • In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
  • Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.

HONEY APPLE CAKE



Honey Apple Cake image

Provided by Doris Schechter

Categories     Cake     Coffee     Dessert     Bake     Rosh Hashanah/Yom Kippur     Apple     Winter     Kosher     Honey     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes one 10-inch tube cake, or 10 to 12 servings

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil
2 extra-large eggs
1 cup honey
3/4 cup brewed coffee, cooled
2 large McIntosh apples, peeled, cored, and finely chopped

Steps:

  • 1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
  • 2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
  • 3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
  • 4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
  • 5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
  • 6. With a wooden spoon, stir in the chopped apples.
  • 7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
  • To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
  • To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.

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