Honey Roasted Apple Cake

Ingredients

• 2 pounds Apples (firm, sweet-tart, unpeeled) (About 6 small-medium apples; Pink Lady recommended)
• 0.25 cup Honey (Plus extra if needed for drizzling)
• 0.33 cup Olive oil (Plus 1 tbsp for roasting apples)
• 0.5 cup Demerara sugar (Plus 2 tbsp for topping)
• 2 cups All-purpose flour
• 4 each Large eggs (Room temperature)
• 2 teaspoons Vanilla extract
• 2 teaspoons Apple cider vinegar
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground allspice

Instructions

1. Prepare the pan and preheat oven

   Line a 9-inch springform pan (or removable-bottom pan) with a large sheet of parchment paper, pressing it into the bottom and up the sides. Preheat oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

2. Slice and core apples

   Wash apples. Core them using an apple corer, small ring cutter, or bottle cap. Slice apples (unpeeled) into 1/8-inch thick slices using a mandoline or sharp knife. Remove seeds as you go.

   Time: PT20M

3. Layer apples with honey and oil

   Layer about 1/4 of the apple slices in the prepared pan. Drizzle with a portion of the honey. Repeat, alternating apples and honey, until all apples and honey are used. Drizzle 1 tablespoon olive oil over the top.

   Time: PT5M

4. Roast apples

   Roast apples in the preheated oven for 60-75 minutes, stirring gently every 15-20 minutes to promote even cooking. Apples should be very tender, with some slices starting to break down and juices collected at the bottom.

   Time: PT1H15M

   Temperature: 350°F

5. Reserve apples for topping

   Set aside about 12 of the best-looking apple slices for decorating the cake later. Leave the rest (with juices) in the pan.

   Time: PT2M

6. Mix dry ingredients

   In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

   Time: PT3M

7. Whisk eggs and sugar

   In another large bowl, crack in the eggs. Whisk to break up the yolks, then add 1/2 cup Demerara sugar. Whisk vigorously for about 1 minute until lighter and slightly moussey.

   Time: PT4M

8. Emulsify oil into egg mixture

   Slowly stream in 1/3 cup olive oil while whisking constantly, until the mixture is smooth and satiny.

   Time: PT2M

9. Add vanilla and vinegar

   Whisk in vanilla extract and apple cider vinegar until combined.

   Time: PT1M

10. Combine wet and dry ingredients

    Add dry ingredients to wet mixture. Whisk until smooth and just combined. Batter will be thick but pourable.

    Time: PT2M

11. Fold in roasted apples and juices

    Add all roasted apples (except reserved slices) and all pan juices to the batter. Fold gently to combine, breaking up some apple slices so the batter absorbs the juices.

    Time: PT3M

12. Assemble cake

    Scrape batter back into the parchment-lined pan. Smooth the top and arrange reserved apple slices decoratively. Sprinkle with 2 tablespoons Demerara sugar.

    Time: PT5M

13. Bake the cake

    Bake at 350°F for 40-50 minutes, until cake is tall, golden brown, and a tester inserted in the center comes out clean.

    Time: PT50M

    Temperature: 350°F

14. Cool and unmold

    Let cake cool in the pan for at least 1 hour. Use parchment to lift cake out, or release springform. Slide cake onto a serving plate, removing parchment as you go.

    Time: PT1H

15. Serve

    Slice with a serrated knife and serve. Cake improves as it sits and can be kept covered at room temperature for several days.

    Time: PT4M

Nutrition Facts

Calories

320

Protein

4g

Carbohydrates

52g

Fat

11g

Fiber

3g

Ingredient Substitutions

• Instead of Apples (firm, sweet-tart, unpeeled): Honeycrisp, Granny Smith, Fuji
• Instead of Honey: Maple syrup (flavor will change), Agave syrup
• Instead of Olive oil: Vegetable oil, Avocado oil
• Instead of Demerara sugar: Turbinado sugar, Brown sugar, White sugar
• Instead of All-purpose flour: Gluten-free all-purpose blend
• Instead of Large eggs: Flax eggs (vegan, texture will differ)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Apple cider vinegar: White vinegar, Lemon juice
• Instead of Ground allspice: Cardamom, Clove (pinch)

Equipment Needed

• 9-inch springform pan (or pan with removable bottom)
• Large mixing bowls (2)
• Whisk
• Mandoline slicer (optional)
• Apple corer (optional)
• Parchment paper
• Measuring cups and spoons
• Rubber spatula
• Oven
• Serrated knife (for serving) (optional)

Critical Steps — Do Not Skip

• Pre-roasting the apples until very tender and juicy.
• Emulsifying oil into eggs and sugar gradually.
• Folding all apple juices into the batter.
• Testing cake for doneness in the center.

Chef Tips from the Video

• Choose apples that hold their shape and have a sweet-tart flavor.
• Don’t skip pre-roasting the apples; it makes a huge difference in texture.
• The cake is even better the next day.
• Use a serrated knife for clean slices through the apple topping.
• Let eggs come to room temperature for easier mixing.

Troubleshooting

Storage

Refrigerator: Up to 5 days, well wrapped. Bring to room temp before serving.

Freezer: Up to 2 months, tightly wrapped. Thaw at room temp.

Room temperature: Up to 3 days, covered. Cake stays moist due to apples and oil.

Make-Ahead Tips

• Cake improves in flavor and texture after a day.
• Can roast apples a day ahead and refrigerate (bring to room temp before using).