Halloween is tomorrow! While I do hope you'll all be eating some amazing organic candy tomorrow, it's also the last day of October and November will be here before you know it. So today I'm sharing a recipe that can still be made all month long as we are right in the middle of apple season. This Apple Cinnamon Honey Cake is made with fresh apples and is a cake you'll want to bake all season long.
Apples are all the jam right now. You can use any kind of apple you want for this cake, whatever is your favorite. I used Galas, as those are one of my favorites. I made a simple apple filling, which is very similar to the filling of apple pie. So, if you like apple pie then you'll love this cake! I cooked the apples and cinnamon over the stovetop to release more flavors. I added this filling into my creamy, silky, allspice cake which is just the right amount of spice to compliment this apple pie filling. Then I frosted this cake with a honey buttercream, which is one of my favorite frostings!
With an apple pie filling, this fall inspired cake would make an amazing addition to your Thanksgiving table! Serve it along with your pies for a little something extra. And it will please those guests who just can't bring themselves to eat pie, yes those people do exist! Get the recipe below for my Apple Cinnamon Honey Cake.
Apple Cinnamon Honey Cake
Makes 3 layer 6-inch cake
1 large organic apple (Fuji or Gala)
57 grams (1/4 cup) organic cane sugar
28 grams (2 tablespoons) organic dark brown sugar
1 teaspoon organic cinnamon
1 stick organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic heavy whipping cream, room temperature
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon organic allspice
1 1/2 sticks (170 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
43 grams (2 tablespoons) organic raw honey
To make the filling: Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Slice the apple into thin slices, leaving the skin on. Add the sliced apples, cane sugar, dark brown sugar, and cinnamon to a small saucepan. Put over medium heat and allow sugars to melt, turn to low and simmer until the mixture has thickened, about 10 to 15 minutes. Remove from heat, set aside.
To make the batter: In the bowl of a sand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Cream together by mixing on low until combined, and there are no chunks of butter.
Add the eggs and cream and mix for 3 to 5 rotations, scraping down the sides of the bowl, and mixing again for a couple rotations.
In a separate bowl, add the cake flour, baking powder, sea salt, and allspice and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until combined into a smooth batter.
Measure batter evenly into each cake pan, about 210 grams each. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and honey. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until light and fluffy.
To assemble the cake: Place a dollop of frosting on a cake stand or cake spinner and add the first cake layer. Using a cake spatula add a thin layer of frosting to the top of the cake.
Add a small amount of frosting into a piping bag, and pipe a circle around the boarder of the cake. Add half of the apple mixture into the middle, the frosting acts as a wall so it doesn’t spill over the sides. Place the second cake layer on top, and repeat this process.
Finish crumb coating the cake by adding a thin layer of frosting on the top and the sides to seal in the layers and filling. Crumb cake tutorial here. Frost the cake with the remaining frosting.
Store in the fridge for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.