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Author Notes: This apple cinnamon snacking cake was inspired by yet another winning Dorie Greenspan recipe, from her essential book "Baking: From My Home to Yours". The ratio of ingredients and the method are what makes the cake unique, as they result in an ultra dense and moist vanilla cake with a thin crackly top reminiscent of a tray of brownies.
Always a sucker for baked apple treats, I chose to adapt the original recipe to create a no-fuss cake filled with the flavours of honey, cinnamon, and one tart Ida Red. Simple, comforting, and so quick to put together that you can pull dessert from the oven just as your friends arrive, this cake makes it easy to impress.
Inspired by: Dorie Greenspan’s “Swedish Visiting Cake”, from Baking: From my Home to Yours —Sam Woods
Makes one 9 inch round cake
- 2 large eggs, room temperature
- 175 grams granulated sugar (1 cup minus 2 tablespoons)
- 2 tablespoons strong flavored honey
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 125 grams all-purpose flour (1 cup)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 4 ounces unsalted butter (1/2 cup)
- 1 medium tart apple
- 4 teaspoons granulated sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350° F. Lightly grease a 9 inch springform pan.
- Melt the butter and let it cool slightly.
- Whisk together the flour, cinnamon, and baking powder.
- Put the sugar in a medium bowl and whisk in the eggs, one at a time, until well combined. Whisk in the honey, salt and vanilla extract.
- Peel and shred the apple. Use your hands or a fine mesh strainer to gently squeeze out the excess water. Set aside briefly.
- With a rubber spatula, stir the flour into the egg/sugar mixture until there are no longer any streaks remaining in the batter. Gently fold in the melted butter until smooth, then fold in the shredded apple, making sure it is evenly dispersed.
- Pour the batter into the prepared pan, and smooth the top. Make the topping by combining the sugar and cinnamon and sprinkle it evenly over top of the cake.
- Bake in the preheated oven for 25 – 28 minutes, until the edges are golden brown and the middle has a crackly, paper thin crust.
- The cake may be served slightly warm, but it will also keep very well for several days in an airtight container at room temperature.
- This recipe was entered in the contest for Your Best Recipe with Honey