Honey Crisp Apple Cake Recipe

Name: Honey Crisp Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1/3 cup dark brown sugar; 1 tablespoon ground cinnamon; 3 Honey Crisp apples, peeled, cored, and halved; Nonstick cooking spray; 1 1/2 tablespoons turbinado sugar; 3/4 cup all-purpose flour; 3/4 cup grated Honey Crisp apple; 1/3 cup dark brown sugar; 1/3 cup vegetable oil; 1/4 cup canned crushed pineapple; 2 large eggs; 2 tablespoons sugar; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg

Servings: persons

3 tablespoons unsalted butter
1/3 cup dark brown sugar
1 tablespoon ground cinnamon
3 Honey Crisp apples, peeled, cored, and halved
Nonstick cooking spray
1 1/2 tablespoons turbinado sugar
3/4 cup all-purpose flour
3/4 cup grated Honey Crisp apple
1/3 cup dark brown sugar
1/3 cup vegetable oil
1/4 cup canned crushed pineapple
2 large eggs
2 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1
Melt the butter in a saute pan over medium-low heat. Stir in the brown sugar and cinnamon.
2
Place the apples in the pan, cut side up, and cook over very low heat until the apples are tender and nearly cooked through, about 15 minutes. Set aside to cool slightly.
3
When the apples are cool enough to handle, slice them lengthwise into 1/4-inch-thick slices, keeping the top 1/2-inch of the apple halves intact so that the apple halves stay intact but can be fanned.
4
Preheat the oven to 325 F. Line a baking sheet with parchment paper. Wrap the bottom of six 3-inch ring molds (2 inches high) with heavy-duty aluminum foil. Spray the inside of the molds with nonstick cooking spray and sprinkle with the turbinado sugar. Place the ring molds on the lined baking sheet.
5
Using a stand mixer fitted with the paddle attachment, mix the remaining ingredients in the mixer bowl at low speed until just combined. Make sure not to overmix the batter.
6
Place the caramelized apple halves, core side up, in the molds, pressing the apples down to fan out the slices. Divide the batter evenly among the ring molds and bake until a knife inserted in the middle of the cakes comes out clean, about 20 minutes. Let the cakes cool to room temperature.
7
Run a paring knife around the edge of each cake and gently remove the cakes from the molds. Invert the cakes so the apples are facing up.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1/3 cup dark brown sugar, 1 tablespoon ground cinnamon, 3 Honey Crisp apples, peeled, cored, and halved, and more.

Yes, Honey Crisp Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Crisp Apple Cake

How did you like this recipe?

Frequently Asked Questions