Honey Apple Cake

This Honey Apple Cake is a heartwarming, deeply flavorful cake that embodies cozy comfort in every slice. Rich with golden honey and studded with tender, sweet diced apples, it’s beautifully spiced with cinnamon, nutmeg, and cloves, creating an aroma that will fill your kitchen with pure joy. The addition of warm coffee or tea subtly enhances the complexity of the flavors, resulting in a moist, dense crumb that becomes even more delicious with time. Whether it’s for a holiday gathering, a comforting dessert on a crisp autumn evening, or a special treat to share with loved ones, this cake is a true masterpiece of home baking – a perfect balance of sweetness, spice, and fruit that will leave everyone craving another slice.

Ingredients:

For the Dry Ingredients:

• 3 cups (315g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon salt

For the Wet Ingredients:

• 2 cups (480ml) vegetable oil (or other neutral oil like canola or grapeseed)
• 2 cups (680g) honey (good quality honey will shine here)
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) warm coffee or strong tea (cooled to lukewarm)

For the Mix-ins:

• 3 medium apples, peeled, cored, and diced into ½-inch pieces (about 2 cups / 250g; good baking apples like Honeycrisp, Gala, Fuji, or Granny Smith work well)
• ½ cup (60g) chopped walnuts or almonds (optional, for added crunch)

Optional for Serving:

• Warm honey (for brushing)
• Powdered sugar (for dusting)

Step-by-Step Instructions:

1. Preheat Oven & Prepare Pan:
   • Preheat your oven to 350°F (175°C).
   • Generously grease and lightly flour a 10-12 cup Bundt pan, or two standard loaf pans. Ensure every crevice is coated to prevent sticking. Tap out any excess flour.
2. Combine Dry Ingredients:
   • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined and aromatic. Set aside.
3. Mix Wet Ingredients:
   • In a separate large mixing bowl, combine the vegetable oil, honey, granulated sugar, brown sugar, eggs, and vanilla extract.
   • Using an electric mixer (handheld or stand mixer with paddle attachment) or a whisk, beat the mixture on medium speed until it is smooth, light, and well combined, with the honey fully incorporated.
4. Combine Wet and Dry Ingredients (Alternating with Coffee):
   • Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of the warm coffee or tea.
   • Begin and end with the dry ingredients. For example: Add ⅓ dry ingredients, mix briefly; add ½ coffee, mix briefly; add ⅓ dry ingredients, mix briefly; add remaining ½ coffee, mix briefly; add remaining ⅓ dry ingredients, and mix just until combined. Be careful not to overmix; overmixing can lead to a tough cake. The batter will be thick but pourable and should have a rich, spicy scent.
5. Fold in Apples & Nuts:
   • Gently fold the diced apples and chopped walnuts or almonds (if using) into the cake batter using a rubber spatula. Ensure the fruit and nuts are evenly distributed throughout the thick, honeyed mixture.
6. Bake the Cake:
   • Pour the batter evenly into the prepared Bundt pan or loaf pans. Smooth the top with a spatula.
   • Bake in the preheated oven for approximately 55-65 minutes for a Bundt cake, or 45-55 minutes for loaf pans. Baking time may vary, so start checking earlier.
   • The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached, but no wet batter.
7. Cool & Finish:
   • Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes on a wire rack. This allows the cake to set before inverting.
   • After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely. The honey and apple notes will deepen as it cools, filling your kitchen with warmth.
   • For an extra touch before serving, you can gently brush the top of the cooled cake with a little warmed honey, or dust lightly with powdered sugar.
8. Serve & Enjoy:
   • Slice and serve this wonderfully moist and flavorful Honey Apple Cake. It’s perfect on its own or with a dollop of cream.

Tips, Variations, and Storage:

• Apples: Choose firm, flavorful baking apples that hold their shape well, like Honeycrisp, Gala, Fuji, Braeburn, or Granny Smith (for a tarter contrast).
• Spices: Adjust the spice blend to your preference. A touch of allspice or ginger can also be lovely.
• Coffee/Tea: The coffee or tea doesn’t make the cake taste like coffee; it simply deepens the chocolate flavor. Ensure it’s warm, not hot. Decaf works fine.
• No Nuts: If you prefer a nut-free cake or have allergies, simply omit the walnuts or almonds.
• Glaze Option: Instead of just powdered sugar or honey, you could make a simple glaze with powdered sugar, a little milk, and a dash of vanilla or lemon juice.
• Make Ahead: This cake is known for tasting even better the next day, as the flavors meld and the moisture settles.
• Storage: The cake keeps beautifully! Store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 2-3 months. Thaw at room temperature.

Pairings:

• Beverages: Serve with a cup of hot coffee, tea, apple cider (warm or cold), or a glass of milk.
• Toppings: A scoop of vanilla bean ice cream, a dollop of crème fraîche, or lightly sweetened whipped cream are excellent accompaniments.
• Occasion: Ideal for fall gatherings, Rosh Hashanah celebrations, holiday desserts, or as a comforting tea cake.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Total Time: Approximately 1 hour 30 minutes – 1 hour 45 minutes (including cooling)
• Servings: 10-12 slices
• Cuisine: American / Jewish / Dessert
• Effort Level: Medium