Apples & Honey Cake

Originally this bread was made for Rosh Hashanah, using honey and apples as is the tradition.  It’s a beautiful autumnal bread, and perfect if you’ve decided to go apple picking like we did and now have a stuff-ton of apples to use up.  It’s not too heavy on the cinnamon and nutmeg as I was trying to show some restraint and not go over the top pumpkin spice latte on anyone.  Not yet anyhow…

DSC_0086Given that it’s made with honey, which is heavy and tends to sink, the bread gets sweeter and slightly stickier towards the bottom of the loaf.  It is a great balance between slightly healthy and wholesome (apples, wholewheat flour) and decadent.  And seeing as the recipe makes two loafs, it’s the perfect excuse of a ‘host or hostess’ gift.  Make the whole recipe and give a loaf away, looking generous and thoughtful, while keeping the other loaf back- either tucking it into the freezer or nibbling at it piece-by-piece with a cup of coffee or tea.  I highly recommend baking it the day before you want to use it, as with most honey cakes it tends to be at its best on day 2 or 3.


Apple & Honey Cake

makes 2 loaf tins


4 large cooking apples, peeled and cut into large dices (I used Bramley)

1 tsp cinnamon

1/2 tsp nutmeg

5 tsp dark brown sugar


1 cup all purpose flour

1¾ cup wholewheat flour

1 tbsp baking powder

1 tsp salt

1 cup vegetable oil

1 cup dark brown sugar

½ cup honey

2 tsp vanilla

4 eggs


Preheat your oven to 350F/160C

Peel and dice your apple, mix with cinnamon and (smaller quantity of) sugar and set aside. In a large bowl sieve or whisk together your dry ingredients. Then, in a medium size bowl combine your oil, (larger quantity of) sugar, honey and vanilla. Stir your oil mixture into your dry mixture. Then, add your eggs in one at a time. The batter should feel pretty thick.

Prepare two loaf tins preferably with parchment paper to avoid sticking. Tip in about 1/4 – 1/3 of the batter in the bottom of each tin. Then add your apples, leaving a small handful left in the bowl. You can tip in the juice from the apples too- it’s delicious! Add the remaining batter, covering over part but likely not all of your apples.  Add your reserved apple garnish, then pop on the middle shelf of your oven for about an hour.

Remove and cool. These cakes are fine to sit out, but given the amount of honey they have in them, should be covered so as not to draw attention from fruit flies.


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