This cake was a huge winner. I made it for my mom’s birthday on their trip down to NC and used a few of the apples that Ben and I picked last weekend in Charlottesville at Carter Mountain Orchard! The perfect blend of fall spices and so moist you can eat it with a spoon! Especially good warm with a scoop of softened vanilla frozen yogurt or ice cream. I love October!
INGREDIENTS
2 cups apples, diced (about 2-3 apples)
1 teaspoon Cinnamon, divided
1 cup Dark Brown Sugar
7 tablespoons Unsalted Butter, divided {6T for the cake 1T for the glaze}
2 whole Eggs
2/3 cup Whole Milk
1/2 teaspoon Real Vanilla Extract
1-1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/8 teaspoon Fresh Nutmeg
6 teaspoons Honey
DIRECTIONS
Line and spray a 9 inch cake pan.Core and dice up 2 cups of apples (about 2-3 apples).
Toss the diced apples with 1/2 teaspoon cinnamon and place them in the bottom of prepared pan. In the same bowl add 6 tablespoons of unsalted butter and brown sugar. Mix until crumbly, about one minute.
Beat in the eggs, one at a time. Then, with the mixer on low, blend in the vanilla and whole milk.
Combine the flour, remaining cinnamon and baking powder. Grate in 1/8 teaspoon of fresh nutmeg and stir. Add the dry ingredients to the wet and mix by hand until combined thoroughly. Pour over apples and spread evenly.
Bake in preheated 350 degree oven for 25-30 minutes or until a cake tester comes out clean. Let the cake cool for 10 minutes before inverting onto a cake plate.
Meanwhile, in a small bowl measure and add the 6 teaspoons of honey and the remaining tablespoon of butter. Zap it in the microwave for 20 seconds until melted and then drizzle it all over the cake.
Cut into eighths and serve warm with whipped cream or vanilla ice cream.
You can find the original recipe here: Simplyscratch.com.
Claire Tastes 
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