Apple and Honey Cake


HoneyAppleCakeEvery fall, I find a mums plant on the wall in my backyard, it’s a gift from my neighbor who lives behind me. As I’ve said before, we’re very fortunate to have great neighbors. People who live in small towns tend to have the misconception that folks who live in cities are distant and unfriendly. But the truth is we’re just like you – without the lawns to mow. I baked this cake on Saturday afternoon and gave a hunk of it to my neighbor – cause that’s how we roll around here!

  • 4 small apples, peeled, halved, and cored
  • juice of half of a lemon
  • 2 tablespoons granulated sugar
  • 1/2 cup + 1 tablespoon butter, room temperature
  • 6 tablespoons granulated sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 3 large eggs, separated
  • 2 pinches of salt
  • 2 teaspoons baking powder
  • 1 1/4 cup flour
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

1. Preheat oven to 350º, grease a 9″ springform pan with butter or shortening.

2. Peel apples, cut in half, and core them. Cut thin slices, only cutting down halfway so that the apples remain intact. Place the apples in a small bowl, squeeze the lemon juice over them and sprinkle with 2 tablespoons of sugar.

3. In a large bowl beat the butter and 6 tablespoons of sugar until light and fluffy, then mix in the honey. Add the vanilla and egg yolks, beating until just combined. Sprinkle the salt and baking powder over the batter and mix in. Add the flour in two batches.

4. In a separate bowl with clean beaters, beat the egg whites until stiff. Stir 1/4 of them into the batter to lighten it. Then fold in the remaining egg whites in three batches.

5. Spoon batter into the cake pan, smooth out the top with a spatula. Arrange apple halves on top of the batter. Mix 1 1/2 tablespoons of sugar with 1/2 teaspoon cinnamon and sprinkle over the cake. Bake for 35 to 40 minutes, and test with a toothpick. Let cool on a wire rack for 15 minutes. Run a knife around the perimeter of the pan to make sure the cake didn’t stick to the pan, then unhinge the sides. Let cake cool completely. This cake serves 8.

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