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Bready or Not: Apples and Honey Cake

This variation of apple cake is doubly infused with apples and spice, as it includes apple butter, chopped apples, and extra spice. It’s fantastic for breakfast, snack, or dessert, and pieces freeze beautifully. Modified from Star-Tribune September 17, 2023.
Course: Breakfast, Snack
Keyword: apple, cake
Servings: 9 pieces
Author: Beth Cato

Equipment

  • 9x9 pan
  • nonstick spray

Ingredients

  • 2 medium baking apples such as Honeycrisp or Cortland
  • 1 cup olive oil
  • 1 cup white sugar
  • 3/4 cup apple butter
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Instructions

  • Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
  • Peel and dice up the apples. Set aside.
  • In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
  • Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
  • Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.

OM NOM NOM!