Desserts
Honey and apple caramel cake
Moist, fragrant, and deliciously comforting, this honey caramel apple cake showcases sweet, enveloping flavors that are sure to please. Quebec apples add a fruity, melt-in-your-mouth touch, while honey caramel enriches the whole with an irresistible indulgence. A perfect dessert to accompany coffee, entertain without stress, or simply treat yourself, no matter the season.
Ingredients
For the cake:
1 3⁄4 cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp. salt
1 teaspoon ground cardamom
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 Honeycrisp apple, grated (with skin)
For the frosting:
1/2 cup softened butter
1/3 cup softened cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons of 35% cream
For apples with honey and cinnamon :
4 Honeycrisp apples, Quebec Quality, cut into wedges
1 tbsp. apple cider vinegar
3 tablespoons butter
1/2 cup honey
1/2 teaspoon ground cinnamon
Preparation
For the gâteau :
- Place the rack in the center of the oven. Preheat the oven to 350°F (180°C). Butter two round cake pans and line the bottom with a circle of parchment paper cut to size.
- In a bowl, sift together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
- In the bowl of an electric mixer, mix the oil, sugar, and brown sugar until smooth. Add the eggs and vanilla, then mix until fully incorporated. Add the sour cream and mix again.
- At low speed, gradually add the dry ingredients. Scrape down the sides of the bowl as needed. When the batter is smooth, add the grated apples and mix well.
- Divide the batter between the two prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely on a wire rack.
For the frosting:
- In the bowl of an electric mixer, beat the butter until smooth.
- Add the cream cheese and mix until smooth.
- At low speed, add the powdered sugar, vanilla, and 35% cream. Mix until completely smooth.
For apples:
- In a large bowl, coat the apple slices with apple cider vinegar.
- In a large skillet over medium heat, melt the butter. Add the apples and cook until they begin to soften, about 10 minutes, stirring often.
- Add the honey and cinnamon. Continue cooking until the apples are tender and the honey thickens slightly. Allow to cool.
For assembly:
- Place the first layer of cake on a serving plate. Spread half of the frosting on top. Arrange half of the apple slices on top of the frosting.
- Add the second layer and cover with the remaining frosting. Arrange the remaining apples in a rosette pattern and pour the remaining honey caramel over the top.
Tips and tricks
- Choose apples that hold up well when cooked, such as Cortland, Empire, or Honeycrisp.
- Serve the cake warm with an extra drizzle of caramel, a scoop of vanilla ice cream, or a spoonful of plain yogurt for an even more indulgent treat.
- This cake tastes even better the next day: keep it well wrapped in the refrigerator to prolong its moistness.