This is going to be my new go-to apple honey cake. It is simple, delicious, and relatively healthy. Besides that, like all my recipes, it is EASY!
Here is what you need:
INGREDIENTS:
For the top of the cake
3 apples
5 T butter
6 T honey
For the cake
1 apple
4 T butter
⅓ cup honey
1 ½ tsp vanilla extract
2 eggs
¼ cup plain yogurt (I used my homemade 24 hour yogurt)
2 cups finely ground almond flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp flaky sea salt
DIRECTIONS:
Peel your 3 apples, remove the core from each and cut them each into 8 wedges. Melt 5 Tbsp butter in a cast iron skillet over medium heat. Add in the 6 Tbsp of butter and stir. Once combined, add the apple wedges to the pan in a flower-like pattern. Start around the outside, spacing the wedges evenly throughout the pan. Let them simmer in the butter and honey until you are done making the cake. You don’t need to stir them, just let them soften. Watch them closely, though, you don’t want it to burn.
Preheat the oven to 375.
Meanwhile, peel the last remaining apple and finely chop it up into tiny pieces. In a stand mixer, cream together the 4 Tbsp of butter and the ⅓ cup of honey. Add the vanilla extract and then mix in the eggs and yogurt. Once that is combined, slowly mix in the remaining ingredients. Finally, by hand, stir in the apple.
Remove the cast iron skillet from the stove. Gently spoon the cake mixture onto the top of the apples in the skillet. Smooth it very gently so that it covers all the apple mixture. Move the skillet into the oven and bake for about 20 minutes, or until the topping is golden.
Once your cake is done, take it out of the oven and let it rest and cool for about 10 minutes. Then, take a rubber spatula or knife and gently run it around the very outside of the cake. Put a plate on top of the cake and quickly turn the pan over so that the cake comes out of the pan, upside down, onto your serving plate. That part is a little scary, but just do it. It will be worth it!
You do need some specific equipment to make yogurt. I use an Instant Pot, but you can use a yogurt maker, and you need a thermometer as well. Other than that, just two ingredients.
