Wishing you a year brimming with sweetness, joy, and peace
Add a dash of warmth to your celebration with this delicious treat.
Makes one 9-inch cake.
INGREDIENTS
FOR THE HONEY CARAMEL APPLES
4 tablespoons (1/2 stick/57.5 grams) unsalted butter, plus more for greasing
1/4 cup (85 grams) honey
1/4 cup (50 grams) granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 apples, cored and thinly sliced
1 teaspoon lemon juice
FOR THE HONEY CAKE
1 cup + 2 tablespoons (145 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (120 milliliters) buttermilk
1/4 cup + 2 tablespoons (127 grams) honey
1/2 teaspoon vanilla extract
6 tablespoons (3/4 stick/85 grams) unsalted butter, at room temperature
1/4 cup + 2 tablespoons (75 grams) granulated sugar
1 1/2 (75 grams) eggs* (see note in method)
METHOD
MAKE THE HONEY CARAMEL APPLES:
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Butter a 9-inch cake pan, line with a round of parchment paper cut to fit, and butter the parchment paper and sides of pan.
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In a medium saucepan over medium-high heat, melt the 4 tablespoons butter. Add the honey, sugar, vanilla, and salt and cook, stirring often, for about 3 minutes. The mixture will look frothy, feel slightly thickened, and give off a caramelized aroma. Pour the caramel into the parchment-lined pan and, working quickly, smooth it out evenly to the edges of the pan.
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Toss the sliced apples with lemon juice (so they don’t turn brown) and shingle them in concentric circles over the caramel. Eat whatever apple slices that don’t fit in the pan.
MAKE THE HONEY CAKE:
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Preheat the oven to 350°F, with a rack in the center position.
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Sift the flour, baking powder, baking soda, and salt in a medium bowl. (For an extra tender cake, sift twice!) In another bowl, whisk together the buttermilk, honey, and vanilla extract. Set both dry and wet ingredients aside.
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In a stand mixer fitted with the paddle attachment, beat the butter at medium speed for 30-45 seconds. Gradually add the sugar. Scrape down the sides of the bowl. Beat for another 4 minutes, scraping down the bowl periodically, until light and fluffy.
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In a small bowl, whisk the eggs. (*To get 1 1/2 eggs, remove about 2 tablespoons from 2 whisked eggs, or weigh out 75 grams of eggs total.) Slowly add the eggs to the stand mixer. If the mixture curdles, add 1-2 tablespoons of flour to bind it back together.
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With the mixer on low speed, add the dry and wet ingredients alternately two times, starting and ending with the dry. Mix until just combined and smooth. Do not overbeat. Scrape down the sides of the bowl to make sure it’s well combined. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until golden. A wooden skewer inserted in the center may not come out completely clean because of the apples, but it should not be wet. When done, the cake will bounce back when lightly pressed. Do not overbake.
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Let the cake cool in the pan on a wire rack for 15 minutes, then run a paring knife around the edge of the cake. Place a plate over the pan and invert them together, lift off the pan, and remove the parchment. Let the cake cool slightly, then serve warm or at room temperature. The cake is best the day it is made, but keeps, covered, at room temperature for 1-2 days.
