From Cleo Coyle: Before we get started on today's recipe, Marc and I would like to tell you about our EAT, DRINK, AND GET BURIED book & tote bag giveaway taking place as part of the pre-publication Blog Tour for our new Coffeehouse Mystery...
GIVEAWAY NEWS!
Enter by clicking one of the live links below...
👉 Dollycas Review & Giveaway Post
👉 Cozy Up with Kathy Review & Giveaway Post
👉 Blog Tour Review & Giveaway Page
☕
Cleo's Prize Package Includes:
👉 A signed print copy of Eat, Drink, and Get Buried
in its beautiful new hardcover first edition!
👉 A sturdy, canvas Coffeehouse Tote Bag.
👉 A set of glossy Cleo Coyle recipe cards.
👉 A set of glossy Cleo Coyle recipe cards.
Contest ends September 14th
☕
Good Luck, everyone!
Now, for today's recipe...
🍎 Dipping honey in apples is the traditional way to symbolize the hope for a sweet new year, which is why this delectable cake makes a wonderful dessert for Rosh Hashanah, the Jewish holiday that begins this Friday evening.
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 Coffeehouse Mystery Honey Roasted. 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. Enjoy the recipe, everyone, have a beautiful fall season, and...
~ Cleo
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of this recipe that you can
print, save, or share,
click here.
🍏
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
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.
Thanks for stopping by today.
May you...
Eat, Drink, and Read with joy!