A few of my friends have been using Facebook to say what they’re thankful for and this is a trend I can really get behind. I must admit that I sometimes get annoyed with the folks that use social media to air every complaint that comes to mind, but the upcoming Thanksgiving holiday tends to quiet discontentment. This particular holiday reminds us to stop and reflect on what we’re most thankful for.
When we focus on all that we have and how lucky we are, it really amps up the warm fuzzies you already have about a holiday that centers around good food, gives you a day or two off from work and usually includes a family gathering.
We attended a pre-Thanksgiving gathering on Sunday and I brought this easy apple cake. I cut it into 12 slices to make it stretch and it was gone in a flash! I settled for a bite of Marc’s piece. It’s light and airy, but the flavor of the spices and honey really shine through. If you can, use good local honey because it will make a difference. I used two kinds of Michigan apples, Arkansas Black and Candy Crisp. The black apples looked like plums and had a nice sweet/tart thing going on while the candy crisps were soft and sweet, yet complex. Man, I love apples.
I received this recipe from my Turntable Kitchen Pairings Box and I’m so glad I made it. It’s a gorgeous cake that you can make on the fly. Easy desserts that are this beautiful and tasty are certain to be made again and again.
Recipe: Spiced Honey Apple Cake
Adapted from Turntable Kitchen
4 large eggs
1 C. granulated sugar
1 C. all-purpose flour
pinch of sea salt
1 t. cinnamon
1/4 t. freshly ground nutmeg
1 t. baking powder
1 T. honey
3 large baking apples, peeled, cored and cut into 1/2 inch slices
butter, for greasing the pan
freshly whipped cream for serving (optional)
1. Grease a 9″ springform pan generously with butter. Add a circle of parchment to the bottom of the pan and butter the top of the parchment as well. Preheat oven to 350 degree F.
2. Add eggs to the bowl of a stand mixer fitted with a whisk attachment and whisk the eggs lightly for about 30 seconds. Add the sugar and whisk to fully combine. Add the flour, pinch of salt, cinnamon and nutmeg; continue whisking on medium speed until you get a very smooth batter. Add the baking powder and honey, whisk briefly to combine.
3. Add about 1/3 cup of batter to the prepared pan. Use a spatula to spread a smooth layer of batter on the bottom of the pan. Add a bit more batter, if needed to cover the bottom. Arrange sliced apples in pretty concentric circles on top of the layer of batter. Pour the rest of the batter on top. The batter will rise around the apples.
4. Bake the cake for 20-30 minutes, watching closely. The cake is done when the top is golden brown and a toothpick inserted in to the center comes out clean. Let cake cool completely before removing from the pan. Cut into 8 wedges and serve with barely sweetened whipped cream.