Yes!! It happened! The temps just fell so now we are officially moving from peach season to apple season!! And what better way to celebrate by whipping up an apple honey cake? You can thank me later!!Jump to Recipe
We might be done with pumpkin (although, shout out to all my pumpkin loving peeps out there!!) but we aren’t done with apples yet!
The local apple scene is fierce. My local apple orchard – which is literally blocks away from me (I know…I’m so lucky) – is overloaded with apples right now and I just can’t get enough!
Why It’s Hard for Me To Get Into Fall!
Here’s some information that some of you may not know.
When creators (like me) are making content to share (either here on the blog or for other companies), we work waaaay ahead of what is actually happening. So, for example, even though it is officially not fall (and I am still eating all the peaches from the local orchards and aaaallll the tomatoes from my garden), I need to move forward and start creating all things apple (and pumpkin and cozy sweaters!!). Actually, if you really want to know, I was supposed to start creating content like this mid summer (ya, you know…when it was a million degrees!!). So, all of this to tell you that content isn’t all what it appears 😉
Having said that, the temperature has begun to fall at night and that has made me really shift gears!! This honey apple cake is such a great treat and there are so many reasons for you to make it – RIGHT NOW!!
5 Reasons Why You Should Make This Apple Honey Cake:
- it easy to put together and made with ingreadients that are readily accessible
- it can be made into muffins or even two cake pans to make a layer cake
- it can be frozen and served later (trick: reheat it and serve it with cold vanilla ice cream!)
- make it into two loaf pans (the temp will change a bit but you can toast the slices and serve it with caramelized apples!!! Soooo good!!!
- apples are sooo nutricious!! Check out this article to prove my point!!
But there are so many kind of apples out there so if you’re confused about which apple to use for what, check out this post– you won’t be confused anymore!
Now, let’s get to this apple honey cake!! I knew that I wanted to create a recipe that was moist and filled with apple goodness (especially since I had a large jar of applesauce in the fridge and tons of fresh apples in my crisper drawer). I looked at a couple of honey cake recipes for Rosh Hashanah to see if I could add my own twist to this cake that is served during the holidays. So, adding some chopped apples to the middle of a honey cake…
…and then adding a wee bit of brown sugar to create a sweet topping!
It was a perfect balance! Not too sweet from added sugar…just letting the apples shine here and keeping it super moist!
I think it’s the great balance of spice (I added cinnamon but feel free to add cloves and nutmeg if you wat more!) and has the softest texture!!
What You’ll Need to Make This Apple Honey Cake:
- baking soda
- granulated sugar
Look at the middle!!! Gaaahhhh!!
As we move into the holiday season, I think this cake will be a lifesaver for those of you entertaining. It can sit on the counter (well wrapped) for days and it freezer amazingly well. Heck, if you wrap up the whole thing and bring it as a hostess gift to your next gathering, YOU will be the life of the party!!!
Chunky Apple Honey Cake
- 3 cups all-purpose flour
- 3 tsp baking soda
- 2 tsp cinnamon
- ½ cup butter room temperature
- ½ cup honey
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ½ cups unsweetened applesauce
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 2 large cooking apples, peeled and chopped
- 2 tbsp granulated sugar
- Preheat oven to 350 ˚F. Lightly spray a 9 x 13" baking pan with cooking spray or line with parchment paper.
- In a large mixing bowl, whisk together flour, baking soda, and cinnamon; set aside.
- In the bowl of an electric mixer, cream together butter, sugar, and honey; add eggs and beat until combined. Mix in applesauce.
- Gradually add flour mixture and beat just until incorporated.
- Mix brown sugar and 1 teaspoon cinnamon together in a small bowl; set aside. Toss apples with 2 tablespoons granulated sugar in another bowl; set aside.
- Pour half of batter evenly into prepared pan and scatter apple/cinnamon mixture on top of batter; pour remaining batter over apples and then sprinkle brown sugar/cinnamon mixture over cake.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, cool for 10 minutes in the pan and cool completely on a wire rack.
- Once completely cool, wrap in plastic wrap to keep moist and store at room temperature for 5-7 days (can also be frozen)