This tender, mouthwatering cake is also an excellent treat for coffee and tea breaks, especially during apple season. So let's start get our Honey Apple Cake on!
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
🍏 A Note from Cleo
Years ago, I developed this delicious dairy-free Honey Apple Cake in honor of Rosh Hashanah and shared it on my recipe blog.
Years ago, I developed this delicious dairy-free Honey Apple Cake in honor of Rosh Hashanah and shared it on my recipe blog.
More recently, I published it in our 19th Coffeehouse Mystery Honey Roasted, which will soon have a brand-new edition in mass market paperback, releasing October 10th (see the cover below)...
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New! Honey Roasted paperback edition, coming Oct. 10th! |
As for making the cake, my suggestion on the best type of apple to use is Golden Delicious—not to be confused with Red Delicious. Golden Delicious apples are slightly sweet and buttery and a very nice apple for baking. To see more reviews of apples for baking, click here to read a helpful at-a-glance post from Huffpost.
One final note, because of the "honey" culinary theme in our Coffeehouse Mystery Honey Roasted, Marc and I included a fun little guide to honey varieties at the top of the book's recipe section as well as plenty more delicious recipes (some with honey and some without).
To see and download our free illustrated guide to the recipes of Honey Roasted, click here.
May you eat (and read) with joy!
~ Cleo
To download a free PDF
of this recipe that you can
print, save, or share,
click here.
of this recipe that you can
print, save, or share,
click here.
Click here to download
Cleo's free Recipe PDF.
Cleo's free Recipe PDF.
🍏
Cleo Coyle's
Honey Apple Cake
Dairy-Free (No milk, No butter)
3 medium apples, peeled (I suggest Golden Delicious, see my Recipe Note above for the reason why.)
1/4 cup honey (For great flavor, I use raw honey)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (do not use fresh)
1/2 teaspoon nutmeg
4 large eggs
3/4 cup light brown sugar
1/2 cup granulated white sugar
3/4 cup canola or vegetable oil
1/2 teaspoon Kosher salt (or 1/4 teaspoon table salt)
1-1/2 teaspoons baking powder
1-1/2 cups all-purpose flour
Pan prep step: Fit a 9 x 13-inch pan with a parchment paper sling (see my photo below). The excess paper that hangs over the sides will act as handles and allow you to lift the cooled cake onto a serving platter. (Tip: I like to spray the pan lightly with non-stick spray first to help the paper to stick better to the pan’s bottom and sides.) The sides without paper should be sprayed with non-stick spray also.
Step 1 – Make the honey-apple topping: Shred the peeled apples with a boxed grater or food processor.
Step 3 – Pour batter into pan and top with apples and honey: Pour the loose batter into the prepared pan and gently tilt the pan back and forth until the batter coats the bottom of the pan in an even layer.
Using a fork, gently pick up the shredded, cooked apple topping (from Step 1), leaving behind any visible liquid, and drop the apples in small mounds across the batter in the pan.
Use the fork’s prongs to separate these mounds and continue to spread the topping into an even layer across the batter.
Drizzle the final 1 to 2 tablespoons of honey over the cake top. (If using raw honey, warm it a bit for drizzling consistency.)
Drizzle the final 1 to 2 tablespoons of honey over the cake top. (If using raw honey, warm it a bit for drizzling consistency.)
Step 4 – Bake: Bake in a well-pre-heated oven at 350°F for 30 to 40 minutes. The time will depend on your oven. Cake is done when the batter has turned golden brown and a toothpick inserted into the cake comes out free of batter. (Tip: The cake center will take a bit longer to cook than the outside edges, but take care that your cake’s edges do not over-cook.)
Serve: Cool the cake in the pan. Gently run a knife between the cake and the pan sides that are not covered with parchment paper (to loosen the cake and prevent sticking); and then use the parchment paper “handles” to gently lift the cake onto a cutting board or serving platter and slice into squares.
Serve: Cool the cake in the pan. Gently run a knife between the cake and the pan sides that are not covered with parchment paper (to loosen the cake and prevent sticking); and then use the parchment paper “handles” to gently lift the cake onto a cutting board or serving platter and slice into squares.
☕ Serve with
Cleo's Cold Brew!
👇
Our 20th
Coffeehouse Mystery!
Bulletproof Barista
Pre-order now at:
Bulletproof Baristaincludes a killer menu
of delicious recipes!
New Paperback Edition!
Learn more or pre-order at:
Our 20th
Coffeehouse Mystery!
Pre-order now at:
Bulletproof Barista
includes a killer menu
of delicious recipes!
of delicious recipes!
New Paperback Edition!
Learn more or pre-order at: