CINNAMON-APPLE HONEY CAKE
We're not keen on desserts, but I wanted to make my husband a small cake for his birthday. So I created this honey cake for the occasion, and the cake came out moist, elegant and delicious. -Rebecca Zeissler, Forest Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Line a 6-in. round baking pan with parchment; coat paper with cooking spray. Sprinkle with 1/4 teaspoon cinnamon. Arrange apple slices in a single layer over cinnamon., In a small bowl, cream butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Add milk and vanilla; beat on low speed until blended. Combine the flour, baking powder and remaining cinnamon; stir into creamed mixture just until blended. Spoon over apple. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Invert immediately onto a serving plate; drizzle with honey. Serve warm if desired.
Nutrition Facts : Calories 317 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE HONEY BUNDT CAKE
The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Provided by JAYDA
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
- Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 60.2 g, Cholesterol 31 mg, Fat 24.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 352.9 mg, Sugar 38 g
HIDDEN APPLES AND HONEY CAKE
At the Rosh Hashanah meal, apples and honey symbolize the hope for a sweet new year. While this next-level cake isn't traditional, it's a fun dessert you can serve for the holiday or really anytime you want to impress. Scented with warm spices like cinnamon, cardamom, allspice and nutmeg, it requires just two bowls and no special equipment to whip up. And that's not even the best part: When you cut into the loaf, entire slices of tart apples are revealed. At the very end, everything is drizzled with a salted honey glaze for a dessert that is sure to knock their socks off.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
- Stand each apple upright (with what would have been the stem-side up) on a cutting board. Working with 1 apple at a time, slice the apples vertically 1/4 inch thick, squeezing together the slices to keep the shape of the whole apple as intact as possible. Immediately place it into the prepared loaf pan, keeping the shape of the whole apple intact with the slices parallel to the long sides of the pan. Repeat with the remaining 2 apples.
- Combine the flour, sugar, baking powder, cinnamon, cardamom, allspice, nutmeg and 1/2 teaspoon salt in a medium bowl. Whisk together the eggs, vegetable oil, buttermilk, vanilla and 1/2 cup honey in another medium bowl until smooth. Add the flour mixture to the honey mixture and whisk until the batter is smooth. Pour the batter over the apples in the loaf pan, scraping the bowl with a rubber spatula to make sure all the batter is used. Gently tap the pan 3 times on the counter to evenly distribute the batter throughout the apples.
- Bake until a toothpick comes out with just a few moist crumbs, about 1 hour. Transfer the pan to a wire rack and let the cake cool completely, 1 hour to 1 hour 15 minutes. Invert the cake onto a serving platter.
- Whisk the confectioners' sugar with 1 teaspoon water, 1/4 teaspoon salt and the remaining 1 tablespoon honey in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve at room temperature. Store in an airtight container for up to 1 week.
CINNAMON APPLE CAKE
I found this in a Cooking Light magazine. The cream cheese in the batter gives the cake lots of moisture.
Provided by Golfladee
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
- Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
- Bake at 350° for about 1 hour or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
- Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
Nutrition Facts : Calories 281.7, Fat 8.8, SaturatedFat 1.7, Cholesterol 36.4, Sodium 272.2, Carbohydrate 46.9, Fiber 1.4, Sugar 32.6, Protein 4.9
CINNAMON-APPLE CAKE AKA HANUKKAH CAKE
A very moist and dense cake with apples and cinnamon, traditionally served during Hanukkah. It's a favorite in our household, and best of all, not from a box!
Provided by Mr. Big Business
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray.
- Beat 1 1/2 cup of sugar with the butter, vanilla extract, and cream cheese in a bowl until soft and creamy; beat in the eggs one at a time, beating well after each addition. Whisk together the flour, baking powder, and salt in a bowl.
- In a separate small bowl, stir together the cinnamon with 1/4 cup of sugar. Stir 2 tablespoons of the cinnamon-sugar mixture into the flour mixture; reserve the rest of the cinnamon sugar.
- Stir the flour mixture into the butter mixture to make a smooth batter, and mix in the apples. Pour batter into the prepared pan. Sprinkle the top of the batter with the reserved cinnamon-sugar mixture.
- Bake in the preheated oven until the cake pulls away slightly from the edges of the pan, about 1 hour and 15 minutes. Cool cake completely on a wire rack before removing the pan and slicing the cake.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 70.4 g, Cholesterol 100.4 mg, Fat 20.5 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 12.4 g, Sodium 327.4 mg, Sugar 49.5 g
APPLE HONEY BUNDT CAKE
Lovely as a dessert or as a breakfast treat. I used granny smith apples since I prefer tart apples.
Provided by Sassy in da South
Categories Breakfast
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- Grease and flour a 9 inch Bundt pan.
- In a large bowl, stir together the sugar and oil.
- Beat in the eggs until light, then stir in the honey and vanilla.
- Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened.
- Fold in the apples and nuts.
- Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean.
- Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.
Nutrition Facts : Calories 464.1, Fat 24.1, SaturatedFat 3.1, Cholesterol 35.2, Sodium 342.6, Carbohydrate 60.1, Fiber 2.2, Sugar 38, Protein 5
HONEY APPLE CAKE
Provided by Doris Schechter
Categories Cake Coffee Dessert Bake Rosh Hashanah/Yom Kippur Apple Winter Kosher Honey Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes one 10-inch tube cake, or 10 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
- 2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- 3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
- 4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
- 5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
- 6. With a wooden spoon, stir in the chopped apples.
- 7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
- To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
- To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.
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