#IsolationBaking recipe # 69
Honey Cake with Caramelized Apples
I chose to top this cake with caramelized apples but feel free to cook another fruit. Rhubarb or peaches would be great.
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Honey Cake with Caramelized Apples
I chose to top this cake with caramelized apples but feel free to cook another fruit. Rhubarb or peaches would be great.
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1/
INGREDIENTS
1 ¾ cup (225 g) flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Rounded ½ teaspoon ground cinnamon
½ cup + 2 tablespoons (150 ml / 215 g) very good quality liquid honey
½ cup (125 ml) milk (I used 2% lowfat)
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INGREDIENTS
1 ¾ cup (225 g) flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Rounded ½ teaspoon ground cinnamon
½ cup + 2 tablespoons (150 ml / 215 g) very good quality liquid honey
½ cup (125 ml) milk (I used 2% lowfat)
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2/
½ cup (125 ml) vegetable oil
¾ teaspoon vanilla extract
2 large eggs, preferably at room temperature
½ cup (100 grams) granulated sugar
¼ cup (50 grams) packed brown sugar, light or dark
For the Caramelized Apples:
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½ cup (125 ml) vegetable oil
¾ teaspoon vanilla extract
2 large eggs, preferably at room temperature
½ cup (100 grams) granulated sugar
¼ cup (50 grams) packed brown sugar, light or dark
For the Caramelized Apples:
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3/
4 apples, about 1 ½ pounds (750 grams) – I used Royal Gala
1-½ tablespoons (22 grams) unsalted batter
1-½ to 2 tablespoons granulated brown sugar
1 to 2 tablespoons very good quality honey
2 tablespoons whiskey, optional
Preheat the oven to 350°F (180°C).
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4 apples, about 1 ½ pounds (750 grams) – I used Royal Gala
1-½ tablespoons (22 grams) unsalted batter
1-½ to 2 tablespoons granulated brown sugar
1 to 2 tablespoons very good quality honey
2 tablespoons whiskey, optional
Preheat the oven to 350°F (180°C).
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4/
Grease a 10-inch (25/26-cm) cake pan or springform pan with vegetable oil, line the bottom with parchment, grease the paper then dust the pan with flour and tap out the excess.
Measure out & whisk together the flour, baking powder, baking soda, salt, and cinnamon;
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Grease a 10-inch (25/26-cm) cake pan or springform pan with vegetable oil, line the bottom with parchment, grease the paper then dust the pan with flour and tap out the excess.
Measure out & whisk together the flour, baking powder, baking soda, salt, and cinnamon;
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5/
set aside.
Measure out and whisk together the honey, milk, vegetable oil and vanilla until the honey seems dissolved; set aside.
Break the eggs into a large mixing bowl. Add the two sugars and beat on low speed until blended, scrape down the sides and beat on high
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set aside.
Measure out and whisk together the honey, milk, vegetable oil and vanilla until the honey seems dissolved; set aside.
Break the eggs into a large mixing bowl. Add the two sugars and beat on low speed until blended, scrape down the sides and beat on high
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6/
speed for about 2 - 3 minutes until thick. With the mixer on low, add the liquid ingredients and beat until blended. Beat in the dry ingredients in 2 or 3 additions, beating just until well blended and smooth.
Pour the batter in the prepared pan & bake in the preheated
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speed for about 2 - 3 minutes until thick. With the mixer on low, add the liquid ingredients and beat until blended. Beat in the dry ingredients in 2 or 3 additions, beating just until well blended and smooth.
Pour the batter in the prepared pan & bake in the preheated
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7/
oven for about 50 minutes or until just set in the center. The cake should only just be beginning to pull away from the sides of the pan.
Remove from the oven & carefully run the blade of a sharp knife around the sides to loosen the cake from the pan. Allow the cake to
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oven for about 50 minutes or until just set in the center. The cake should only just be beginning to pull away from the sides of the pan.
Remove from the oven & carefully run the blade of a sharp knife around the sides to loosen the cake from the pan. Allow the cake to
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8/
cool in the pan for about 10 or 15 minutes before turning it out of the pan and allowing to cool on a rack.
Prepare the Caramelized Apples:
Peel & core the apples & cut into thin slices.
Melt the butter in a wide pan until sizzling and stir in the sugar.
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cool in the pan for about 10 or 15 minutes before turning it out of the pan and allowing to cool on a rack.
Prepare the Caramelized Apples:
Peel & core the apples & cut into thin slices.
Melt the butter in a wide pan until sizzling and stir in the sugar.
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9/
Stirring, cook until the sugar is dissolved or at least well blended with the butter (mine stayed grainy until the apples began releasing their juices). Add the apple slices & toss & stir until the slices are all coated with butter/sugar. Cook over low or medium-low heat
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Stirring, cook until the sugar is dissolved or at least well blended with the butter (mine stayed grainy until the apples began releasing their juices). Add the apple slices & toss & stir until the slices are all coated with butter/sugar. Cook over low or medium-low heat
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10/
stirring & tossing carefully for about 10 minutes or so… or until the apples are very tender (as you like them, softer or slightly "al dente") & the juices are thickened.
If you want to cut the sweetness a bit, add the whiskey & cook until the alcohol has burned off
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stirring & tossing carefully for about 10 minutes or so… or until the apples are very tender (as you like them, softer or slightly "al dente") & the juices are thickened.
If you want to cut the sweetness a bit, add the whiskey & cook until the alcohol has burned off
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11/
and the juices are again thickened. Stir in the honey a tablespoon at a time, allowing it to melt into the apples and juices before tasting and adding more if desired.
Allow the apples to cool slightly to warm or tepid before mounding on top of the cake and serving.
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and the juices are again thickened. Stir in the honey a tablespoon at a time, allowing it to melt into the apples and juices before tasting and adding more if desired.
Allow the apples to cool slightly to warm or tepid before mounding on top of the cake and serving.
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