Honey Apple Cake



Honey Apple Cake

This cake can be baked one day ahead. The flavors just improve.

31/2 cups flour

11/4 teaspoons baking powder

11/4 teaspoons baking soda

11/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup plus 2 tablespoons sugar

2 tablespoons vegetable oil

2 eggs

1 cup plus 2 tablespoons honey, divided

3/4 cup strongly brewed coffee, cooled

3 Granny Smith apples, 2 peeled, cored and coarsely chopped, 1 sliced for topping

Heat oven to 350 degrees. Grease a 10-inch tube pan.

Sift together the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

With an electric mixer, beat sugar, oil and eggs until combined. Add 1 cup honey and beat until well blended. Add dry ingredients alternately with coffee, beating on low until combined. Stir in chopped apples by hand.

Pour batter into prepared pan. Toss sliced apples with remaining 2 tablespoons honey so they caramelize, and arrange on top of batter. Bake about 1 hour or until cake tests done. Let cool on rack 10 minutes. Carefully remove cake from pan and cool. Makes 12 servings.

Per serving: 358 calories (8 percent from fat), 3.5 g fat (06 g saturated, 07 g monounsaturated), 31 mg cholesterol, 5 g protein, 79 g carbohydrates, 2.2 g fiber, 270 mg sodium.

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