Last weekend we had some of our friends over for a little hike and some coffee and cake. The fall colors were still in full swing and as you can see in the picture below, we could also enjoy some of our beautiful Colorado blue sky. It was the perfect day for a Sunday walk. After our outdoor adventure we sat down for some coffee and cake. If you are German, have some German friends or have lived in Germany for a while you are probably familiar with our tradition of a good cup of coffee and a slice of home-baked cake in the mid afternoon. It is just something we Germans do, some more than others.
For this occasion I baked two cakes. A plum streusel cake and an honeyed apple cake. The latter has been a kitchen staple in our house for over ten years. This tasty treat gets its special flavor by the apples that get cooked with honey and lemon before the baking. A sprinkle of cinnamon sugar adds the final touch. This honeyed apple cake never survives the day it is baked. It is out of this world and an absolute family favorite.
| Honeyed Apple Cake | | Print |
- ⅓ cup honey
- 2 tablespoons fresh lemon juice
- 3 Granny Smith apples, peeled and each cut into 8 wedges (about 1¼ pounds)
- ¾ cup granulated sugar
- 6 tablespoons butter or stick margarine, softened
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon grated lemon rind
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Cooking spray
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Preheat oven to 350° .
- Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples; cook about 7 minutes on each side or until almost tender, stirring frequently. Remove from heat; set aside.
- Beat ¾ cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Pour batter into a 9-inch springform pan coated with cooking spray.
- Remove apples from skillet with a slotted spoon; discard remaining liquid. Arrange apple slices spoke-like on top of batter, pressing slices gently into batter. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350° for 1 hour (I bake on convection and mine only takes 33 minutes) or until cake springs back when touched lightly in center. Cool in pan on a wire rack.
Adapted from my copy of a Cooking Light magazine 9/99.
{ 5 comments }
Mmm, what perfect flavors for the fall season!
Our Scrub Oak is just breathtaking when it turns to it’s fall colors, and you live in such a good area to enjoy it. My mom always had a couple of cakes on her kitchen counter, or a pie. I miss those days of people stopping by in the afternoon. No invitation needed, as the doors were always open for a visit.
well that looks so stunning… I think apple cake is my favourite cake as it’s so simple yet packed with flavour and I love the way the apple and butter see to caramelise in the oven… I have actually just pulled a very similar cake from the oven just now so the aroma is event more enticing!
Susan. I know! My fall has been very very busy, especially with just coming back from my culinary trip. I feel like I am playing catch up at the moment. How have you been? Are you completely settled in yet?
I swear we must be twins separated by “miles!” I just bought some local honey at the Farmer’s Market to bake with and now I have your wonderful recipe. How’s your fall–are you gearing up for the holidays yet? XOXO
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