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."
- 1 tablespoon butter
- 4 lbs apples, your choice (a combo ups the flavor)
- 3 large eggs
- 1⁄3 cup honey, mild-flavored
- 1⁄4 cup peanut oil
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3⁄4 teaspoon rum extract
- 1⁄2 cup flour, plus 2 tablespoons (heaping)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 large egg
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
- Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
- Sift in the flour, baking powder, baking soda and salt. Stir to combine.
- 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.
- Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
- While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
- After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
- Cool in the pan on a rack. Serve warm or cool. It reheats nicely.