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Slice of apple honey cake with marshmallow topping in a white bowl.

Apple Honey Cake

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Inspired by 1940s wartime recipes, this apple honey cake is naturally sweetened with honey and almond meal for a wholesome dessert. Serve it with honey marshmallow topping and stewed apple slices for added flavor.
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Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Apples, Cake, Honey
Season: Fall
Servings: 9 Servings
Calories: 483kcal
Author: Krista Harris

Ingredients

  • 1 cup flour, local if possible
  • 1 cup almond meal flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons (1 stick) butter, room temperature
  • ¼ cup walnut oil, or grapeseed oil
  • ½ cup honey, local preferred
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup applesauce, see note below

Honey Marshmallow Topping

  • 1 cup honey, local if possible
  • 1-2 small apples, peeled, quartered and sliced, optional
  • 2 egg whites
  • 1 pinch flaked sea salt

Instructions

  1. Line the bottom and sides of a 9-inch square baking pan with parchment paper. Preheat oven to 350°.
  2. Whisk the flour, almond meal, baking powder and salt together and set aside. Using an electric stand mixer, cream the butter, oil and honey until light and fluffy. Add the whole eggs 1 at a time, followed by the vanilla extract and beat until well incorporated. Add the flour mixture, alternating with the applesauce, until just combined. Pour into the prepared pan and bake for 35–40 minutes or until golden and a tester comes out clean.

For the Honey Marshmallow Topping*

  1. Heat the honey in a small saucepan and boil for 5 minutes. Add the apple slices and continue to boil for another 3–5 minutes. Remove apple slices and set aside to let both cool. Beat the egg whites until stiff. Add the cooled honey to the egg whites while beating until thick. Chill and spread on cake or pour immediately on each piece of cake and top with a few sliced apples.

Notes

See our homemade applesauce recipe from the Fall 2015 issue.
* Consuming raw eggs may increase your risk of foodborne illness, especially if you have a medical condition.
 

Nutrition

Calories: 483kcal | Carbohydrates: 64g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 291mg | Potassium: 110mg | Fiber: 2g | Sugar: 50g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg