Total Time
55mins
Prep 15 mins
Cook 40 mins

This is an easy, lovely, not-terribly-sweet dessert that's more apple than cake. I recently made a version for my diabetic MIL, subbing a large handful of golden raisins for the honey, omitting the brown sugar from the topping, and it still turned out pretty scrumptious. As it says in Song of Solomon 2:5 - "Stay me with flagons, comfort me with apples: for I am sick of love."

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
  2. Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
  3. Sift in the flour, baking powder, baking soda and salt. Stir to combine.
  4. Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
  5. Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
  6. While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
  7. After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
  8. Cool in the pan on a rack. Serve warm or cool. It reheats nicely.