Make the most of fall by treating your family to apple cake with caramel honey glaze.
What do all these have in common: falling leaves, hoodies, carving a pumpkin, corn stalks, decorating, apples? Of course! It’s fall. My favorite time of the year. And what could make it more perfect than this honey apple cake with its delicious caramel honey glaze? It’s a keeper!
This apple cake is the perfect way to usher in fall. It’s the best time of the year to purchase apples in all their perfect crunchiness, and the prices are good too. Win, win as they say.
In my insightful moments, I sometimes finding myself wondering who ever saw a bunch of bees buzzing around a bee hive and thought, “I bet that is full of something sticky and really good to eat?” But I digress…. I’m just admiring my new bee measuring spoons and got wondering all sorts of bee and honey stuff, and forgot that I had to bake a cake! Dontcha just love my little bees? Kind of perfect for this recipe, huh?
I have just come across a super new product by Tate+Lyle®. They make Honey Granules. This nifty bag is full of tiny, sweet granules that are perfect to sprinkle into your tea, or cereal. They make an easy to measure alternative when you are looking for the delicious honey flavor, but don’t want the bother of a sticky mess. They are free flowing, not liquid, which make them so easy to use. The granules can be used for cooking, baking, or for sweetening beverages, like teas and smoothies.
These granules are perfect to use for the glaze for this cake. I love that I can make it on the stove and that there is no sticky mess involved when I mix all the ingredients for the glaze together. It is a perfect choice for anyone who loves the flavor of honey in an easy to use bag of granules that pours beautifully.
Now, bear in mind. This cake is not intended for you if you are on a diet. Pass right on by if you are, or be prepared to have just a tiny slice. It has cups of this and cups of that and none of it is diet friendly. But, oh….is it worth saving up for! Seriously…for weeks, I’ll eat salad if I can have a big ole slice (or three) of this scrumptious cake…
WHOA. It seems like I got a little crazy with the glaze there. My pants will scream at me tomorrow, but it sure feels good tonight! The glaze is hard to describe. It has a taste similar to wrapped caramels with just the extra touch of honey. SOOOOOO good!
If you have not tried Tate+Lyle® Honey Granules, you should give them a go. They are a free-flowing blend of pure cane sugar & honey and can be used in so many ways. You can substitute them for some, or even all, of the granulated sugar called for in a recipe to give it the delightful, sweet, honey taste. If you want to use them as a substitute for jar honey, just use this conversion:
- 1 cup of liquid honey = 1/4 cup of water + 1 cup of 1 cup Tate+Lyle® Honey Granules
Please let me know what delicious treat you cooked up using the granules. Share, share in the comments below!And now that I have come to my senses, I am going to go portion that cake and freeze some of it…while I still have some will power left!
Love bundt cakes? Try this orange bundt cake with a citrus glaze.
- 1 cup pecans, divided
- 2 cup sugar
- 1 cup canola oil
- ¼ cup honey
- 3 eggs (I use free range eggs)
- 1 tsp. pure vanilla extract
- 3 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 3 cups Granny Smith apples, peeled and chopped
- Honey Granule Drizzle:
- 1 cup brown sugar
- 1 stick butter
- ¼ cup Tate+Lyle® Honey Granules + 1 tbsp apple juice to recipe.
- ¼ cup 2% milk
- Preheat your oven to 350º F. Grease and flour a non stick bundt pan. Sprinkle ⅓ cup of the pecans over the bottom of the bundt pan
- In the bowl of a stand mixer, beat the sugar, canola oil, honey and pure vanilla extract on medium speed until everything is well blended. Add the eggs, one at a time and then beat again until well combined.
- In separate bowl combine the flour, baking soda, salt, cinnamon and nutmeg. Whisk the ingredients to combine well. Add the flour mixture to the sugar and egg mixture and beat on medium speed until well blended.
- Stir in apples and the remaining pecans (I chopped these coarsely.) The batter will be quite thick. Pour it into the bundt pan and bake for 55-60 minutes. Let the cake sit for a few minutes in the pan, then remove and cool on a wire rack for about 15 minutes.
- While the cake is cooling, prepare the honey granule drizzle. Place the ingredients in a large sauce pan and bring to a boil. Stir constantly for 2 minutes. Let it cool just a little and then pour it, while still warm over the cake.
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