While it might keep the doctor away, my new saying
is, “An apple a day makes a great cake.”
When I first
saw this Apple Honey Cake recipe, I thought it sounded so good I’d make it that
day. It was market day, and we are at peak apple season here in Tucson.
At the market
it occurred to me I hadn’t noticed how many apples the recipe required, so I
bought six, figuring it should be more than enough.
I got home
and started prepping for this cake from the Veneto region of Italy.
As I scanned
the left column of the recipe for the number of apples, I kept missing it
because I was looking for a number greater than one. Yes, this
cake calls for only one apple.
“I get
it,” I thought. The apple just adds moisture and isn’t really there for
the flavor. Like using applesauce to reduce the oil or butter in some cakes.
So, I made
the cake with the new mindset that this was going to be a honey spice cake.
I was proven
wrong. The honey was subtly discernible and the apple flavor was great! How
could one apple do so much?
Like many
Italian cakes, this is not overly sweet (considering the amount of sugar and
honey in it), and it certainly isn’t fancy. Simply dusted with some
confectioner’s sugar, it is the perfect accompaniment to a cup of tea, cocoa,
or coffee. I imagine that those who order pumpkin-chai-latte-caramel-macchiatos
will find a slice a perfect seasonal match!
One final
note: I always enjoy a cake that has a little polenta in the batter, as it
makes for a nice, subtly crunchy texture, and this one has it.
~ David
Apple Honey
Cake
1½ cups
unbleached all-purpose flour
½ cup fine polenta
2 teaspoons
baking powder
½ teaspoon
kosher salt
½ teaspoon
each ground cinnamon and ginger
¼ teaspoon
freshly grated nutmeg
1 large tart apple
8 tablespoons
unsalted butter, softened
2 tablespoons
extra-virgin olive oil
¾ cup
granulated sugar
½ cup light
honey
2 large eggs
1½ teaspoons pure vanilla extract
¼ cup whole
milk
confectioner’s
sugar, for topping
Preheat oven
to 350°F, and position a rack
in the center. Grease a 9-inch round cake pan with butter, dust it with flour,
and tap to knock out the excess.
In a medium
bowl, whisk the flour, polenta, baking powder, salt, and spices together; set
aside. Peel the apple and grate it, using the medium side of a box grater.
Place grated apple in a bowl, cover it with plastic wrap, and set aside.
Cream the
butter, olive oil, and sugar together until fluffy, about 1 minute. Scrape down
the sides of the bowl and beat in the honey until the mixture is smooth and
creamy, about 1 minute. Beat in the eggs, one at a time, scraping down the
sides of the bowl, followed by the vanilla extract. Beat in half the dry
ingredients, followed by all the milk. Scrape down the sides of the bowl and
beat in the remaining dry ingredients. Beat vigorously for 30 seconds to
emulsify the batter. Gently fold in the grated apple.
Pour the
batter into the prepared pan, smoothing the top with the spatula. Bake for 35
to 40 minutes, or until a cake tester inserted near the center of the cake
comes out clean and the cake springs back when lightly touched. Allow the cake
to cool in the pan on a wire rack for 10 minutes, then invert it onto the rack
to cool completely. Dust with confectioner’s sugar to serve.
Serves 8.
Susan Oleksiw
December 26, 2015 at 2:31 pmPolenta and a tart apple? The cake sounds delicious and looks it.
Cocoa & Lavender
December 29, 2015 at 12:39 amIt is, Susan! I just wish you could make it for Michael.
Bizzy Lizzy's Good Things
December 26, 2015 at 9:59 pmI adore apple cake of any kind… this sounds divine, David. Happy holidays xx
Cocoa & Lavender
December 29, 2015 at 12:39 amI am with you, Liz – and everything about this cake is perfect for me.
Christina | Christina's Cucina
December 27, 2015 at 12:28 amLooks wonderful, David! The British part of me would omit the spices as I think American apple pies have done me in, unfortunately. I showed my mother your cake and she would love to make it, too, but we may have a problem as she loves the spices! haha! Will let you know what happens! Hope you had a lovely Christmas, and Happy New Year!
Cocoa & Lavender
December 29, 2015 at 12:40 amChristina – Mark sometimes feels the same, but these spices are really subtle. Let me know the outcome of the battle of the apple cake!
John - heneedsfood
December 27, 2015 at 6:20 amOoh I like the use of spices in this one, and something tells me Dean would as well. Now, I wonder if there's an apple in the house somewhere?
Cocoa & Lavender
December 29, 2015 at 12:41 amI hope you found an apple, John!
Unknown
December 27, 2015 at 4:16 pmDavid, not only does this recipe sound delicious but your photography is fantastic. I am just as excited to savor the design details . . .your use of crystal, cutlery, porcelain, etc. You curate this blog so beautifully. Thank you for your inspiration on so many levels!
Cocoa & Lavender
December 29, 2015 at 12:41 amThank you so much, Kimberly! Such a nice comment!
Cheri Savory Spoon
December 27, 2015 at 7:20 pmHi David, I love this cake, it's the kind that appeals to everyone and is perfect for any time of day. We are having the best baking weather right now, happy Holidays to you and Mark.
Cocoa & Lavender
December 29, 2015 at 12:42 amYes, Cheri – anything to keep the oven going these chilly days is a good thing! Happy New Year to you both!
Unknown
December 28, 2015 at 5:11 pmCan't wait to make this!
Cocoa & Lavender
December 29, 2015 at 12:42 amThanks, Peg!
Sippity Sup
December 28, 2015 at 5:36 pmIt must have been one "magic" apple! GREG
Cocoa & Lavender
December 29, 2015 at 12:42 amYes, Greg, from "magic" apple seeds!
Colette (Coco)
December 28, 2015 at 8:58 pmLooks moist, gorgeous and delicious, D.
I will have to try this simply elegant cake!
Wishing you a very happy 2016! xoxo
Cocoa & Lavender
December 29, 2015 at 12:43 amThanks, Colette! Happy New Year to you, Shawn, and Daisy, as well! xox
Marcelle
December 29, 2015 at 6:50 pmThis is a perfect little cake for company. Gorgeous post. Can't wait to bake one of these! Happy New Year, David!
Cocoa & Lavender
December 30, 2015 at 7:14 pmThanks, Msrcelle – loved your Christmas post! Such a beautiful family you have!
Unknown
December 30, 2015 at 1:32 amI love these kind of cakes! I don't eat apples, don't know why. I rarely grab an apple and chow down but I absolutely love baking with them…cakes, crumbles, tarts, you name it!
I also love polenta cakes, so this a lovely cake for me.
Have a wonderful New Year dear David! Wishing you and Mark much success and happiness in 2016.
Nazneen xx
Cocoa & Lavender
December 30, 2015 at 7:18 pmNazneen, I used not to eat apples because they gave me indigestion. I then discovered that it was the skins – chemically treated! Since I have been eating organic apples, I am much happier! Glad you like the recipe. Happy New Year to you, Trace and the kids!
Andrea_TheKitchenLioness
December 30, 2015 at 5:53 pmDear David, at firts, I thought that you had given Dorie´s much beloved "MARIE-HÉLÈNE'S APPLE CAKE" a go…but this recipe sounds delightful as well – moist, with spices and apples – perfect for this time of year!
Wishing you and Mark a very Happy New Year, happiness, health, marvelous food and all…
Andrea & Co.
Cocoa & Lavender
December 30, 2015 at 7:20 pmVielen Dank, Andrea! I must now look up Marie-Hélène's apple cake! Mark's and my best wishes to you, Thomas and the girls for a happy, healthy, and adventure-filled 2016!
Anna at Green Holiday Italy
December 31, 2015 at 8:24 amLooks delicious! I often make an Italian polenta and orange cake; the apple and polenta combination is new to me. Will certainly try it in the coming days. Happy New Year, David!
Cocoa & Lavender
January 1, 2016 at 6:40 pmAnna – thanks so much! I hope you enjoy it. I have enjoyed treading all your wonderful travel posts this year, and look forward to visiting Italy vicariously again this year. Maybe the following year will bring a virtual trip to Italy! Happy new Year!
Kathy
January 1, 2016 at 11:00 pmThis is my favorite kind of cake! Simple, packed with lots of flavor, and a sprinkling of powdered sugar! For me it can’t get better! It actually reminds me of the cakes we were served when we were in Italy last year. Bookmarking this one!
Happy New Year, David!
Cocoa & Lavender
January 2, 2016 at 12:40 amSimple is always best, Kathy! It is very much like cakes we have had in Italy – no frills, but lots of flavor.
Caroline @ Pinch Me, I'm Eating
January 2, 2016 at 4:41 amOooh, I bet the polenta in the batter is great! I love that texture. Sounds like a delightful cake! I love not-too-sweet desserts. My latest post is a not-too-sweet Italian dessert too! It's the zeppole my mom always made for Christmas breakfast. That powdered sugar dusting is really all it needs!
Cocoa & Lavender
January 2, 2016 at 5:11 pmCaroline – your zeppole make me want to get a deep fryer! I think the not-too-sweetness of Italian desserts is what make them so wonderful. Although, it is funny, a guest the other day remarked that Italian desserts are way too sweet! I wonder where he is eating?
Inger @ Art of Natural Living
January 2, 2016 at 1:55 pmMay not be "fancy" but really has an elegance to it. And how interesting that the apple flavor came through like that! I am eating more apples this year. We (finally) got a new organic grower is southeastern Wisconsin and I felt like a kid in a candy shop trying new varieties. I also have a ton frozen for winter, so this cake may be in my future too! Happy New Year!
Cocoa & Lavender
January 2, 2016 at 5:13 pmInger – I used not to eat apples (at least with their peels) because I felt ill after ingesting all the chemicals in the peels. I really love now when apple season rolls around and I get locally grown apples with great taste and no belly ache! Glad you have a grower that is doing the same for you!
Provence WineZine
January 9, 2016 at 2:22 amLike several readers wrote and others alluded to, this is also my kind of cake! I love the polenta, butter, and apple! I will be making this!
Cocoa & Lavender
January 10, 2016 at 3:03 pmI had my very first polenta cake at your home, Susan! With blackberry compote. Have been enjoying all variety of polenta cakes since.
Provence WineZine
January 26, 2016 at 1:18 pmHow do you remember these things?
I just made THIS recipe and LOVED it, as did the whole table of ten! I served it with a mixture of vanilla icecream with a little salted caramel–a delicious combination!
Cocoa & Lavender
January 26, 2016 at 1:32 pmI was just saying to Paolo (for my podcast) that I tend to remember most good food, where I had it, and with whom! Glad you enjoyed the cake, Susan! The combination of the vanilla and salted caramel ice cream sounds excellent.
Provence WineZine
March 5, 2016 at 4:12 pmOkay, I made it again! So good, so easy! A real crowd pleaser!
Cocoa & Lavender
March 6, 2016 at 12:44 amSO glad it continues to delight!
Nuts about food
January 22, 2016 at 9:12 amThis looks like the perfect cake to have on your kitchen counter any day of the week. By the way, I also have a weakness for polenta in cakes. Have you ever tried making Amor Polenta? Funnily enough (referring to my comment on your previous post), I was able to unmold the cake perfectly for that blog post 🙂
Nuts about food
January 22, 2016 at 9:13 amMy Amor Polenta blog post… sorry, that wasn't very clear
Cocoa & Lavender
January 24, 2016 at 11:21 pmI just checked out your post – can't wait to try that, and it looks like it came out beautifully!