Autumn apple and honey cake
Comfort food
- Batter:
- 1 cup + 2 tbsp flour
- 125 g butter, room temperature
- 4 tbsp cinnamon sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 3 big eggs - sepparated
- a pinch of Himalayan salt
- 2 tsp baking powder
- Filling:
- 5 small apples, peeled, cleaned and cut in half
- 2 tbsp fresh lemon juice
- 2 tbsp sugar
- Glaze:
- 2 full tablespoons honey
- two pinches of salt
- Heat the oven to 180 degrees, and grease a 25 cm diameter cake tin with butter and line it with baking paper.
- Prepare the apples: peel them, cut them in half and clean them. Then transfer them to the kitchen board and use a sharp knife to cut each half in half, making lots of small parallel cuts. Be careful not to cut too deeply - the apple halves must remain whole.
- Sprinkle the apples prepared in this way with lemon juice so that they do not darken, and then sprinkle them with sugar.
- Prepare the batter: Cut the butter into cubes and mix it with sugar until it becomes creamy. Add the honey and mix a little more until everything is combined. Then add vanilla and egg yolk one by one and mix a little more. Add salt and baking powder and mix briefly. At the end, add the flour little by little and mix gently.
- In a separate bowl, make a solid 'snow' of egg whites. When peaks begin to form, mix it gradually into the butter, sugar, flour and egg yolk mixture. Do not mix for a long time, the mixtures must just be combined.
- Now transfer the batter to the prepared cake mold and spread it evenly using a spatula. Then place the prepared apple halves in a circle on the dough, and place one half in the middle. It is not necessary to press the apples into the mixture. Sprinkle the cake with the lemon juice and sugar mixture left over from the apples.
- Bake the cake for 35 to 45 minutes, depending on the oven, or until the cake gets a dark brown color. Around the 40th minute of baking, use a toothpick to test whether the cake is ready - if it is, the toothpick will come out clean.
- Leave the cake to cool for a few minutes before removing it from the mold. Now coat it with the glaze that you will make by heating honey and mixing it with a good pinch of salt.
The weekend, and the week behind us, definitely convinced us that summer is over. Autumn is here, in all its rainy splendor. It also arrived at the markets, where peaches, watermelons and raspberries gave way to fragrant pears, juicy apples and never-sweeter grapes.
And for many of us, the apple is the queen of autumn, so this weekend we opened the apple pie season. If it seems to you that it is too early for hard-core recipes that contain typical autumn flavors like cinnamon, nutmeg, allspice or ginger, then this is the right thing for you. Just make an effort and find small, crisp and juicy apples (We were inspired by the recipe from the Smitten Kitchen blog).
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