Trust me. This.is.the.best.honey.cake.you.will.ever.eat.
I could just let the picture do all the talking, or, I can tell you why.
Did you ever taste the classic Hershey’s chocolate cake recipe? You know the one that is super moist and decadent? Almost fudgy? You know how no matter how many chocolate cakes you make, they can never measure up to that recipe? Well let me tell you a little secret. If you look at the recipe, you’ll see that it calls for a cup of boiling water to be stirred in at the very end. That water makes the cake almost pudding-like. It becomes super moist and incredibly delicious.
Why am I talking about Hershey’s chocolate cake in my honey cake post? Well…When my sister sent me this recipe last year, I thought I already had the best honey cake recipe. But when I saw the addition of boiling water at the end, it had me intrigued. It turns out that this is now my best honey cake recipe. And it will be yours too.
A few years ago, I made Martha Stewart’s honey cake with caramelized pears. The pears made for a beautiful presentation. But let me be honest. my sister’s honey cake is way better! I decided to take a cue from the queen of domesticity and top it off with caramelized apples, in lieu of pears, for that “apple dipped in honey” finish. Drizzle some more honey over the top and you’ll be in honey heaven! Talk about a sweet new year!
Honey Cake with Caramelized Apples
2 c sugar
1 c canola oil
2 c honey
2 c self rising flour (see tip)
2 c regular flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp baking soda
2 c boiling water
Caramelized Apples (click link for how to)
Preheat oven to 350. Beat eggs and sugar until creamy. Add oil and honey and beat until incorporated. In a separate bowl, mix flours, cocoa, cinnamon and baking soda. Add wet ingredients and mix well. Pour boiling water into the batter and mix by hand. Pour into greased round pans (see note) and bake for about 50 minutes or until toothpick inserted comes out clean.
TIP: If you don’t have self rising flour, add 2 tsp salt + 3 tsp baking powder to a measuring cup, and add flour until you measure 2 cups.
NOTE: This recipe makes a lot of batter. I assume it can be baked into one huge pan, however, since it is a very thin batter, I prefer to divide it into 3 round cake pans. It also makes for a prettier presentation when topped with caramelized apples. Place round pans on a cookie sheet in case some of the batter spills over. Burnt honey cake on the bottom of your oven is not pretty and smells awful :) If 3 cakes is too much for you, bring one as a hostess gift, or just halve the recipe.