Honey Cake with Caramelized Apples

Written by chanie on September 19th, 2011

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. This 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!

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39 Comments so far ↓

  1. I am generally not a fan of honey cake, but this one looks amazing! Bookmarking the recipe! :)

  2. Chanale says:

    Looks delish. Good tips too!

  3. Laura says:

    I just made honey cake–but this sounds really good! Maybe I’ll make more honey cake so I can try this out. I also add hot liquid to my honey cake at the end, but I use coffee!

  4. Rivki Locker says:

    Wonderful looking recipe. I love how you added apples and honey to the top. Great idea.

  5. Devorie Levin says:

    Looks amazing!!! but what is self rising flour, something we use for challah like high gluten?

    • chanie says:

      Self-rising flour is flour that has baking powder and salt added to it. It’s used for breads, biscuits, pancakes…If you don’t have it, just follow the tip below the recipe to create your own.

  6. Dina says:

    Thanks for the tip on how to make self rising flour. ( I never buy that kind)
    I already made one batch, froze 2 and kept one to taste…:) My kids loved it! Of course so did I. I can see Im gonna need to make another batch. As always, thanks for sharing!

  7. Zahava says:

    I just made this honey cake and it was delicious! Thanks for the great recipes

  8. Mary Ellen DePaul says:

    I have a question. What kind of oil did you use? Canola, vegetable, or olive oil….you didn’t specify. I want to make this tomorrow so if you can answer by then, that would be very much appreciated!!

    Also, do you have a good recipe for Challah?

    • chanie says:

      I used canola oil. I’ll revise the post, thanks for letting me know! I have a great Rosh Hashana challa recipe that uses honey, I’ll email it to you!

  9. Linda says:

    Thank you!

  10. Rachel says:

    I love the idea of honey cake and caramelized apples! “One huge pan” would 9×13 qualify? what size round pans do you use?

    Shana tova and thanks!

  11. Elita says:

    If using the tip forbthe self rising flour do we still use regular flour also?

    • chanie says:

      As per the recipe, you need 2 cups of each. You can use regular flour for both just follow the tip to turn 2 of the cups into self-rising.

  12. Ella says:

    Ok. So I made this for RH and doubled it and it made 3 9×13 pans. It was positively delicious. Beyond.

  13. chaya says:

    Can this be frozen? Does it freeze/defrost well?

  14. Jennifer says:

    Can I use 9″ springform pans?

  15. Sheva says:

    This cake is just amazing, the only honey cake I can swallow. I make it every year and everyone is amazed how moist and alive it tastes. Thanks BIB for another winner!

  16. chaya says:

    an i use two large budnt pans for this recipe

  17. faye says:

    dont u think it needs less cinnamon

  18. Chanie's Sister says:

    Just to give credit where credit is due – this recipe was given to me by Mrs Dina Sziewicz of Melbourne, Australia. She was my son’s much-loved kindergarten teacher. Never underestimate the goodies your child brings home from kindergarten!

  19. maryashi says:

    This cake is fabulous! Even those who don’t really care for honey cake loved this one. It’s moist but holds its shape nicely when cut.

  20. Chan says:

    I would like to try this cake with the apple topping. I assume the cake gets soggy if the apples are on for a while? When you serve it, you just top it right before? Thanks

  21. Malky says:

    Omg can’t wait to try!!! Is it possible to put the cakes into loaf pans? Like 9×5 loaf pans? How many loaves in that size do you think I can bake them in?

    • chanie says:

      You can definitely bake it in loaf pans, I did that one year (I wish I wrote down how many loaves I got out of it). I’d say you can probably get about 6 or so? Let me know!

  22. laura says:

    Can i make this in cupcake form? If so, how long should i keep it in oven?

  23. Malky says:

    Can I lower the sugar content? If I do will it make a big difference?

    • chanie says:

      Yes, the sugar affects the texture, as well as the taste. I know it seems like a lot of sugar but this makes a lot of cake! Trust me, this recipe is a winner, and it’s not cloyingly sweet either.

  24. Rachel says:

    Can I freeze this cake?

  25. Bracha says:

    Wanted to thank u for this recipe! It was amazing on Rh! My husband and 3 year old ate almost all of it in 2 days. I am definitely keeping it for the index cards. Only thing I may tweak is sugar as it was very sweet. But the density and texture was on point.

    • chanie says:

      I’m so happy to hear that Bracha! Keep in mind that if you tweak the sugar, it can also affect the texture of the cake. But let me know how it goes!

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