NutritionSortLoading...
Loading...

4 tablespoons unsalted butter, plus more for greasing

¼ cup honey

¼ cup granulated sugar

½ teaspoon vanilla extract

½ teaspoon kosher salt

2 apples, cored and thinly sliced

1 teaspoon lemon juice

1 cup + 2 tablespoons all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup buttermilk

¼ cup + 2 tablespoons honey

½ teaspoon vanilla extract

6 tablespoons unsalted butter, at room temperature

¼ cup + 2 tablespoons granulated sugar

1 ½ eggs

Select allAdd

1. Butter a 9-inch cake pan, line with a round of parchment paper cut to fit, and butter the parchment paper and sides of pan.

2. In a medium saucepan over medium-high heat, melt the 4 tablespoons butter. Add the honey, sugar, vanilla, and salt and cook, stirring often, for about 3 minutes.

3. Pour the caramel into the parchment-lined pan and smooth it out evenly to the edges of the pan.

4. Toss the sliced apples with lemon juice and shingle them in concentric circles over the caramel.

5. Preheat the oven to 350°F.

6. Sift the flour, baking powder, baking soda, and salt in a medium bowl.

7. In another bowl, whisk together the buttermilk, honey, and vanilla extract.

8. In a stand mixer, beat the butter at medium speed for 30-45 seconds. Gradually add the sugar and beat for another 4 minutes until light and fluffy.

9. Whisk the eggs in a small bowl and slowly add them to the stand mixer.

10. With the mixer on low speed, add the dry and wet ingredients alternately two times, starting and ending with the dry.

11. Pour the batter into the prepared pan and smooth the top.

12. Bake for 30-35 minutes, until golden.

13. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto a plate.

14. Serve warm or at room temperature.

Made this for Rosh Hashana 2024. Didn't look the same. Very wet and moist cake.