Apple Cider Honey Cake Recipes

APPLE CIDER HONEY CAKE

Steps:

• Prepare the apple cider butter: Combine apples, light brown sugar and butter or oil in a medium saucepan over medium-high heat until mixture comes to a simmer. Reduce heat to low and cook, stirring occasionally, until mixture is reduced and appears soft and golden, 15 to 20 minutes.
• Let mixture cool slightly, then transfer to a large measuring cup and add enough apple cider to make 3 cups/710 milliliters. Transfer mixture to a food processor or blender and purée until smooth. (This can be made up to 1 day ahead.)
• Prepare the cake: Arrange a rack in the middle of the oven and heat to 325 degrees. Generously grease a 10-inch Bundt pan.
• In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
• In another large bowl, whisk together eggs, prepared apple cider butter, honey, melted butter or oil and whiskey. Whisk in the dry ingredients until smooth.
• Pour batter into prepared pan and bake for 50 to 60 minutes or until firm to the touch and a cake tester comes out clean. Cool for 30 minutes, then carefully unmold cake and let cool completely on a wire rack. Before serving, transfer cake to a platter and dust with confectioners' sugar.

OLIVE-OIL-AND-APPLE-CIDER CAKE

Steps:

• Place the apples and 1/2 cup apple cider in a small saucepan. Cover and bring to a boil. Lower the heat and simmer for 10 minutes, or until the apples are falling apart. Mash the apples with a fork to make a coarse applesauce.
• Preheat the oven to 325 degrees. Brush a bundt pan or 10-inch tube pan with a light coating of the olive oil. Dust the pan with 1 tablespoon of the flour and tap out any excess.
• Combine the flour, baking powder and salt in a bowl and set aside. Stir together the remaining cider and 1/2 cup of the applesauce.
• In a large bowl, whip the eggs with the sugar until tripled in volume, about 8 minutes. Fold in 1/3 of the dry ingredients until just combined. Fold in half of the cider-applesauce mixture. Gently fold in the olive oil, deflating the batter as little as possible. Alternate the remaining dry ingredients and the cider mixture, ending with dry ingredients. Gently pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Put the cake on a rack to cool completely. Serve with applesauce or fruit compote and whipped cream, if desired.

HONEYED APPLE CAKE

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.

APPLE HONEY BUNDT CAKE

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.

CINNAMON-APPLE HONEY CAKE

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.

APPLE CIDER HONEY CAKE

Steps:

• For the cake: Creaming method. Spray and line with parchment paper, 2 - 8" pans. One, 1/3 (1# 1.2oz) full, the other 2/3rds (2# 2.4oz) full. Bake in 350 degree (F) oven until toothpick comes out clean, around 45 minutes for the 2/3 full pan. Cool the cake layers and cut one into two equal layers. Wrap in plastic wrap separately and place in frige until ready to assemble. For the filling: peel, core and slice the apples (whatever thickness you desire). Place them in a bowl of cold water until ready to use. Combine dry ingredients. Strain the apples and place them in a saute pan with the tablespoon of butter. Sprinkle the dry ingredients over and saute until the apples are tender. You may add a little water if the filling begins to dry out before the apples are tender. For the glaze: place ingredients in a large sauce pot, bring to a boil, reduce to a simmer and cook for 2-3 minutes. Swirl the pan to combine ingredients if necesary. Let sit to thicken for approximately 30 minutes. To assemble: place one cake layer on a cake stand or plate, cover with 1/2 of the filling, place another cake round centered on top and repeat with remaining cake filling. After placing the last cake round centered on top, pour over warm (slightly cooled and thickend) caramel apple cider glaze. Enjoy.

HONEY APPLE CAKE

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.

APPLE AND HONEY CAKE

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.

HONEY APPLE CAKE

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.