Honey Apple Cake Food

APPLE HONEY BUNDT CAKE

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.

HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
• In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
• Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
• Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
• Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
• Cut lobes off of the apples, then discard the cores.
• Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
• Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
• Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
• In a small bowl, mix together the honey and water.
• Brush the honey mixture over the top of the warm cake.
• The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
• Enjoy!

OLD-FASHIONED HONEY BAKED APPLES

Steps:

• Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.

APPLE AND HONEY CAKE

Steps:

• Preheat oven to 325°F Grease a 2 quart baking dish; set aside.
• Stir together flour, baking powder, apple pie spice, baking soda and cardamom. Set aside.
• In a mixing bowl beat margarine for 30 seconds; add 1 cup honey and eggs, beat till smooth. Add flour mixture and orange juice alternately to the beaten mixture, beating on low speed until just combined. Pour batter into a prepared pan. Bake for 20 minute.
• Sprinkle cake with apples after 20 minutes baking. Bake another 15-20 minutes more or until a wooden toothpick inserted in center comes out clean. In a small saucepan or microwave heat the 3 tbsp honey just until warm; drizzle over cake. Cool completely/.
• **Note - you can use 1/2 cup dried apples that have been snipped. While the cake is cooking just add boiling water to the dried apples. Let stand for 15 minutes; drain well and follow directions to finish making the cake.

HONEYED APPLE CAKE

Steps:

• In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
• In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.
• Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

HONEY APPLE CAKE

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.

HONEY-APPLE-ALMOND CAKE

Steps:

• Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
• Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

APPLE-HONEY BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

HONEY-APPLE AND CARROT CAKE WITH ROASTED FIGS

Steps:

• Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and Cognac in a shallow pan. Place figs flesh side down (skin side up) in the mixture. Cover with foil and roast in a 325-degree oven for 30 minutes. Remove from the oven and let figs sit in mixture until ready for use.
• CAKES: Preheat oven to 350 degrees. Grease 12 individual muffin tins. Use a muffin tray if individual trays are not available. Using a box grater, grate the apples and carrots. Set aside in a medium bowl. Add the raisins. In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and mix until well combined. To this add the eggs and mix again until combined. To this mixture add the carrots, apples and raisins. Stir. At this point all the wet ingredients should be in the same bowl. In a medium bowl, combine all of the remaining dry ingredients, except the pecans. Sift together the dry ingredients so that all the spices evenly mixed together. Add all the dry ingredients to the wet ingredients. Fold together just until well combined. Stir in pecans. Pour mixture into greased muffin tins. Bake at 350 degrees for about 45 minutes. (While the cakes are baking prepare the figs for the garnish.) A toothpick inserted into the cake should come out clean when removed. Cool slightly and glaze. Melt 2 tablespoons of butter and to this add 1/2 cup of honey, stir until it comes together. Using a pastry brush, glaze the tops of the cakes, and lean 2 fig halves across each other and against the side of an individual honey cake. Nap sauce around figs. Place a quenelle of whipped cream on top of cake.

APPLE HONEY BUNDT CAKE

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.

HONEY -- GLAZED APPLE CAKE

Steps:

• Line 8 inch square baking pan with parchment paper, allowing 2 inch overhang on 2 sides of pan.
• In medium bowl, whisk together, flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, cloves, nutmeg and salt.
• In large bowl, using electric mixer, beat egg with brown sugar until thick and creamy. In small bowl combine milk, oil and honey; beat into egg mixture ntil smooth. Stir in flour mixture until blended. Flod in apples; spread in prepared pan. Bake in 330 F oven for 35 to 40 minutes or until cake tester comes out clean.
• Glaze: In small saucepan, bring honey, apple juice and cardamom to boil; reduce heat and simmer about 5 minutes or until slightly thickened, stirring occasionally.
• Place cake on wire rack and gently poke several holes in cake with fork. Pour warm glaze over and sprinkle with almonds. Let cool for 10 minutes, then remove cake using parchment paper. Serve warm or room temperature, cut into squares.

APPLE HONEY CAKE WITH HONEY ALMOND GLAZE

Steps:

• Line a 9 inch square baking pan with foil, allowing a 2 inch overhand on 2 sides of pan; grease foil.
• In a bowl whisk together flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, nutmeg, cloves and salt.
• In a large bowl beat egg with brown sugar until thick and creamy.
• Combine milk, oil and honey; add to egg mixture and blend.
• Stir in flour mixture.
• Fold in apples; spread in prepared pan.
• Bake at 350 approximately 35 minutes or until cake tester comes our clean.
• To prepare glaze:
• In a small saucepan, bring honey, apple juice and cardamom to a boil;.
• reduce heat and simmer for about 5 minutes or until slightly thickened stirring occasionally.
• Place cake on wire rack and gently poke several holes in cake with fork.
• Carefully pour warm glaze over cake.
• Sprinkle with toasted almonds.
• Allow to cool about 10 minutes and then lift cake out of pan using foil handles.
• Serve warm or at room temperaturre.
• Preparation time includes glaze.

CINNAMON-APPLE HONEY CAKE

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.

APPLE-HONEY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk. Whisk egg mixture into flour mixture until just combined.
• In a small, heavy saucepan over high heat, combine remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
• Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples. Bake until top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.