Honey Apple Upside-Down Cake
Honey shines in this delightful cake, ideal for a dairy-based Rosh Hashanah celebration or as a sweet treat for apple season. The blend of honey and apples symbolizes the wish for a sweet New Year. Honey is woven throughout, from the caramelized apple topping and tender yellow cake to the easy finishing glaze. The apple slices create a stunning design, reminiscent of a tarte Tatin. A firm apple variety like Golden Delicious, Gala, or Pink Lady is recommended to maintain their shape during baking. Serve warm or at room temperature, and the cake becomes even moister with time.
Ingredients
- Apples:
- Granulated sugar
- Unsalted butter cut into pieces (plus extra for the pan)
- Honey
- Pinch of fine salt
- Firm apples Golden Delicious or similar, peeled, cored, and halved
- Cake:
- All-purpose flour refer to Cook’s Note
- Baking powder
- Ground cinnamon
- Baking soda
- Fine salt
- Unsalted butter softened
- Granulated sugar
- Honey
- Large eggs at room temperature
- Pure vanilla extract
- Whole milk
- Glaze:
- Honey
- Unsalted butter cut into pieces
- Pure vanilla extract
- Pinch of fine salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line its base with a round of parchment paper. Set aside.
- Prepare the Apples: In a small skillet over medium heat, spread the granulated sugar in an even layer. Allow it to melt and develop a deep amber hue, swirling occasionally for even caramelization, about 3 to 4 minutes. Carefully add butter pieces (expect bubbling) and whisk until smooth. Stir in the honey and bring the mixture to a boil, cooking until it becomes slightly thickened and syrupy, roughly 1 minute. Pour the caramel mixture into the prepared cake pan, swirling to coat the base evenly.
- Cut the peeled, cored apples into halves, then slice each half into six wedges. Arrange the wedges in two tight circles over the caramel layer, ensuring they are snugly packed.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. In a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 1 to 2 minutes. Add the honey and continue beating until the mixture is smooth and airy, roughly 1 minute. Add the eggs, one at a time, beating thoroughly after each addition. Incorporate the vanilla extract. Gradually mix in half of the flour mixture on low speed until combined, then blend in the milk. Add the remaining flour mixture, mixing on low before briefly increasing to high speed, just until smooth, about 10 to 15 seconds.
- Spoon the batter over the apples in the pan, using an offset spatula to spread it evenly. Bake for approximately 50 minutes, or until a cake tester or toothpick inserted into the center emerges clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Make the Glaze: While the cake cools, warm the honey in a small skillet over medium heat until it begins to bubble. Add the butter pieces, vanilla extract, and a pinch of salt, whisking until smooth. Simmer until the mixture thickens into a syrupy consistency, about 1 to 2 minutes. Keep warm.
- Invert the slightly cooled cake onto a serving platter to release it from the pan. Pour the warm honey glaze evenly over the top and smooth it with an offset spatula. Allow the cake to rest for 10 to 15 minutes before serving. Enjoy it warm or at room temperature; the flavors deepen and the cake softens with time.
Notes
Cook’s Note: For optimal results, spoon flour into a dry measuring cup and level it off. Avoid scooping directly from the bag, as this can compact the flour and result in dry baked goods.