Honey and apple cake recipe - Non dairy desserts

Author: Loan Thomas  

Apples picked fresh off the tree are far superior to those held for long periods in cold storage. A lovely cake with chunks of apples flavored with honey, coffee and grated lemon rind.

Apples and Honey Cake

Apples and Honey Cake
You won't believe how good this honey cake is and how gorgeous it looks using healthy olive oil.
Provided by: Jamie Geller
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: Jewish Food
Number of ingredients: 13
  • 3½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups granulated sugar
  • ½ cup brown sugar
  • 3 teaspoons pumpkin pie spice
  • 3 large eggs at room temperature, whisked
  • 1 cup applesauce
  • ¾ cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup extra virgin olive oil, such as Colavita
  • ¾ cup best quality honey
How to cook:
  1. 1. Preheat oven to 325°F. Grease a 10-inch bundt pan, 2 paper loaf pans or a Honeycomb Pan* 2. Whisk together flour, baking powder, baking soda, salt, sugar, brown sugar and pumpkin pie spice. 3. Make a well in the center of the bowl and add the eggs, applesauce, apple cider, vanilla extract, evoo, and honey. 4. Using either a mixer or by hand, whisk everything together. Pour into prepared bundt pan.  5. Bake for 60 minutes or until a cake tester comes out with a few moist crumbs attached. 6. Cool cake on a cooling rack until it can be comfortably handled. Unmold and allow to cool completely before wrapping and storing at room temperature or freezing for up to 1 month. 7. Drizzle with honey or powdered sugar before serving if desired.  *Note: If using honeycomb pan, extra batter makes: 1 loaf pan or 10 - 12 cupcakes or or 18 mini cupcakes Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Notes: Apple honey cake jewish, Apple Honey Bundt Cake.. This honey cake recipe is deliciously moist with an alluringly crisp edge. This honey cake is so soft and fantastic. Add the …

Honeyed Apple Cake

Honeyed Apple Cake
A lovely cake with chunks of apples flavored with honey, coffee and grated lemon rind.
Provided by: Allrecipes Member
Yields: 1 serving
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
  • Calories: 339.8 calories
  • Carbohydrate: 53 g
  • Cholesterol: 63.1 mg
  • Fat: 13.1 g
  • Fiber: 2.9 g
  • Protein: 5.8 g
  • Saturated Fat: 6.3 g
  • Sodium: 283.9 mg
  • Sugar: 28.6 g
How to cook:
  1. In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
  2. 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.
  3. 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.
Notes: Apple, Ginger & Honey Cake Recipe, Ingredients. 200g unsalted butter, softened. 75g Tate & Lyle Golden Caster Cane Sugar. 175g clear honey. 3 British Blacktail Free Range Eggs. 250g self-raising …

Apple and honey cake

Apple and honey cake
I know, you're probably saying to yourself that you haven't really stopped. The point is that the early varieties have all been picked and the tastier, mid- and late-season varieties are coming off the trees right now. Apples picked fresh off the tree are far superior to those held for long periods in cold storage.
Total time: 90 minutes
Yields: 0 servings
Number of ingredients: 7
  • 3 eggs
  • 100g caster sugar
  • 70g of honey
  • 80g of softened, unsalted butter
  • 300g of sifted self-raising flour
  • 1 level tsp of cinnamon powder
  • 3 apples
How to cook:
  1. Preheat the oven to 180C and grease a 20cm-wide cake tin with softened butter. Dust the greased surface with a little flour.
  2. Beat together 3 eggs, 100g caster sugar and 70g of honey until the mixture is pale and fluffy. Add 80g of softened, unsalted butter and beat in. Add 300g of sifted self-raising flour, 1 level tsp of cinnamon powder and the flesh of 3 apples, peeled, cored and cut into 1cm pieces. Mix gently, or at low speed if using a mixer.
  3. Spoon the mixture into the cake tin and place in the oven for 45-55 min, making sure it is completely cooked in the middle before removing: test with a skewer - it should have no uncooked dough attached to it. Remove from the tin and cool on a cake rack.
  4. To serve 
  5. Serve with caramelised apple sauce and some cream if desired. 
Notes: Apples and Honey Upside-Down Cake, In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, baking powder, and baking soda to combine. Add the dry ingredients to the wet ingredients in …

Honey Apple Cake

Honey Apple Cake
Provided by: Judy
Yields: 0 servings
Number of ingredients: 16
  • 1 C. pecans, divided
  • 2 C. sugar
  • 1 C. vegetable oil
  • 1/4 C. honey
  • 3 eggs
  • 1 tsp. vanilla
  • 3 C. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 C. apples, peeled, chopped (I used 2 large Granny Smith apples)
  • 1 C. brown sugar
  • 1 stick butter
  • 1/4 C. honey
  • 1/4 C. milk
How to cook:
  1. Preheat oven to 350 degrees. Grease and flour bundt pan. Sprinkle the bottom of the bundt pan with 1/4 cup of the pecans.
  2. In large bowl, beat the sugar, oil, honey and vanilla together on medium speed until well blended. Add eggs, one at a time. Beat again until well combined.
  3. In separate bowl combine flour, baking soda, salt, cinnamon and nutmeg. Then add flour mixture to sugar/egg mixture and beat on medium speed until well blended.
  4. Stir in apples and remaining 3/4 C. pecans. Pour batter into bundt pan (it will be a thick batter).
  5. Bake 55-60 minutes. Cool on wire rack for 15 minutes, then remove from pan and set on rack over wax paper. Pour honey sauce over warm cake. Heat up leftover honey sauce to serve with the cake.
  6. Make Honey Sauce:
  7. In larger saucepan (you’ll need the extra room when it starts to boil), combine all ingredients and bring to boil. Stir constantly for 2 minutes. Set aside and let it cool down a bit. It should still be warm though when you pour it over the cake.
Notes: Apple Cake with Honey Glaze Recipe, Instructions. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt. Using an electric mixer beat the sugar, …
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