Saturday, February 8

Honey Apple Cake

Snowed in again! But I won't complain. I had requested The Flamethrowers by Rachel Kushner from the library two months ago, and lucky for me it became available last week. Perfect timing for this winter treat. 

On top of having a great book, yesterday, I made this honey apple cake (inspired by this recipe I saw on pinterest, of course). It's one of those cakes you can eat any time of the day - breakfast, lunch, afternoon, dinner, or for a midnight snack. It was great last night with some ice cream, and then again this morning with coffee. And next time you need a recipe to take to brunch with the girls or a breakfast potluck, consider yourself covered. 

Honey Apple Cake


apple cake:
3 cups diced granny smith or honey crisp apples
1 cup lightly chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1-1/4 cups canola oil
 3 eggs

honey glaze:
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

to prepare the apple cake:
Preheat the oven to 325 degrees F.  Lightly grease or spray a bundt or coffee cake pan. 

In a bowl, mix together the diced apples, toasted chopped walnuts, vanilla, and cinnamon.  In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl.  Add in the dry ingredients and beat until completely combined.  Fold in the apple mixture.


Scrape the batter into the prepared pan.  The batter is going to be thick.  Place your pan on the center rack and cook for 60-80 minutes.

to prepare the honey glaze:
Add all the ingredients to a small bowl and stir until smooth.  Cover with plastic wrap and set the bowl aside.  (This will thicken up as it sets.)

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate. Drizzle glaze on top, and serve warm.

Original recipe from A Cup of Mascarpone