All throughout the year, I bake cakes and goodies, but definitely the ones I enjoy the most baking is when it is for family and friends. In late January, we were invited to share dinner and a few drinks to celebrate my aunt’s birthday, and I was happy to bake this delicious cake I found on Food52.
Already baked an Apple Cake from my Grandma Lucy’s recipe collection, I wanted to try a different take on the cake. A few basic ingredients are all that’s needed to bake this great dessert. Take this cake for example: apples, butter, cinnamon and butterscotch chips combined make a flavorful cake, but what I specially loved about this cake was the addition of honey to the batter. The last time I added honey to a cake’s batter was a complete fail, so after carefully reading all the praise and comments of the recipe, I was sold. I prepared everything and in less than 45 minutes the cake was in the oven and the kitchen clean, just waiting for the goodness to come out of the oven.
Out of the 3 apples that the recipe asks, make sure to save a few wedges, so you can arrange them later on the top of the cake. After transferring the cake to a platter, I dusted the top with confectioners sugar, but you can do so with a scoop of vanilla ice cream or just as is.
Apple Cake II
Recipe adapted from Food52
Yields: one 8-inch cake
2 cups all-purpose flour
2 ¼ teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup sugar
⅓ cup honey
½ cup milk
2 large eggs
1 ½ teaspoons vanilla
1 cup butterscotch chips (optional)
2 tablespoons confectioners sugar (optional, dusting on top)
- Pre-heat the oven to 350°F. Line an 8-inch spring-form pan with parchment paper, close the ring so it secures the paper. Lightly grease and flour the pan.
- Peel, core, and slice the apples.
- Sift together the all-purpose flour, baking powder, salt, cinnamon and nutmeg.
- In a large bowl of electric mixer, cream the butter until smooth. Add the sugar and honey and beat until fluffy.
- Add the eggs, one at a time, mixing in between, then the vanilla. Scrape your bowl.
- With the mixer in slow, add one-third of the dry ingredients, alternate with half the milk, add the second third of the flour, add the remaining milk and finish with the remaining flour. Make sure to pause when necessary to scrape the sides of the bowl.
- Stir in your chopped apples (saving 12 wedges to place on top) and butterscotch chips, and spread into the prepped pan.
- Arrange the reserved apple slices, overlapping them slightly, in a circular pattern over the batter.
- Bake for 40 to 50 minutes, until the cake starts to separate from the sides and a tester come out clean.
- After the cake has cooled, detach the ring and place the cake on a serving plate and dust with confectioners sugar.
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