Treat yourself to a Spiced Apple Cake — a delicious pound cake layered with pieces of apple coated in warm spices and topped with honey caramel sauce.
- ½ cup (120 ml/4 fl oz) heavy cream
- ½ cup (120 ml /4 fl oz) honey
- ½ cup (100 g/3 oz) light brown sugar
- ¼ teaspoon cream of tartar
- 4 tablespoons (55 g/2 oz) unsalted butter cut into one-inch pieces
- 3 cups (300 g/11 oz) cut apple pieces. About three medium apples, peeled and cut into ½ inch pieces
- 2 tablespoons (30 g/1 oz) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground clove
- 2 ¾ cups (330 g/13 oz) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g/4 oz) unsalted butter, softened to room temperature
- 1 cup (200 g/7 oz) dark brown sugar
- ¼ cup (60 ml/2 fl oz) honey
- 4 large eggs at room temperature
- 1 cup (240 ml/8 fl oz) vegetable oil
- ¾ cup (180 ml/6 fl oz) unsweetened applesauce, at room temperature
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Measure the cream and warm it in the microwave for about 20 seconds. Place it next to your stove, along with the butter.
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In a medium saucepan, place the honey, brown sugar, and cream of tartar and cook over medium heat until the sugar has dissolved and the mixture starts to boil.
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Reduce the heat to low and let simmer for about 4 minutes while stirring every 20 seconds.
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Pour in the heavy cream while stirring, then add the butter. Stir until the butter is completely melted.
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Pour the caramel into a glass container and refrigerate until use and up to 3 days.
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Place the apple pieces in a large bowl and sprinkle over the granulated sugar, cinnamon, and clove.
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Use a spoon to stir and set aside.
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Preheat the oven to 350°F (180°C), grease one 10 cups bundt pan butter, and sprinkle with flour. Remove any excess flour, and set aside.
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Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
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In a bowl of a stand mixer (or with a handheld electric mixer), place the butter, brown sugar, and honey and beat on medium-high speed until lighter in color and fluffy, about 4 minutes.
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Add the eggs, one at a time, waiting until each egg is fully incorporated before adding the next.
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Scrape the sides and bottom of the bowl, then slowly drizzle in the oil on medium-high speed.
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Reduce speed to low, then add the flour mixture in three additions alternating with applesauce. Starting and finishing with the dry ingredients.
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Once you add the last portion of the flour, turn the mixer off and use a rubber spatula to mix the ingredients thoroughly.
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Pour ½ the batter into the greased pan, then sprinkle ½ the amount of the spiced apples. Repeat with the remaining batter and apple.
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Bake for 55-60 minutes or until a toothpick comes out clean from the center of the cake.
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Remove from the oven and allow to cool for 20 minutes before inverting the cake.
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When ready to serve, place the cake over your serving dish, drizzle with the honey caramel, slice, and serve. Store at room temperature, covered for up to three days.