Honey Brown Sugar Apple Cake

Made with fresh apples, brown sugar, honey, and warming fall spices, this cake is so soft, delicious, and easy to mix up! If you’re looking for a fall cake recipe, this Honey Brown Sugar Apple Cake is the bestest way to start off your fall baking!

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September is right around the corner, so It’s time!! See you next year summer bakes, and hello fall spices, apples, and pumpkins! I know it’s not officially fall, but I’m so ready for fall weather and fall flavors. This Honey Brown Sugar Apple Cake is the perfect intro to fall baking, it’s loaded with fresh apples, brown sugar, honey, and fall spices. If the weather is still hot, you can enjoy it with ice cream! Vanilla ice cream is my favorite, it matches perfectly with all the fall flavor in this cake. Also, I highly recommend enjoying this cake with a cup of coffee or tea, so good!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THIS HONEY BROWN SUGAR APPLE CAKE

1. So soft, delicious, and easy to make!
2. Loaded with fall flavor. This cake is made with fresh apples, brown sugar, honey, and fall spices.
3. So perfect for fall – winter season, but they’re also great all year round!
4. You can enjoy it with ice cream, or whipped cream, or drizzle it with more honey glaze!

INGREDIENTS NEEDED & NOTES

Apples – I use honey crisp apples, but feel free to use your favorite apples! Gala and granny smith are my favorites too!
Sugar – You’ll need light brown sugar for this recipe. Dark brown works too, but it’s too dark for me. If you prefer dark brown sugar, go for it.
Honey – No need fancy honey, you’ll just need a regular honey to make this cake!
Butter – You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my cake to taste too salty. If you use salted butter, I recommend skipping the salt.
Eggs – Check your egg size. Make sure they’re large eggs.
Flour – This recipe uses all-purpose flour.
Spices – Cinnamon and nutmeg for this cake! If you want extra spices like ginger or allspice, you can add those spices for about 1/4 teaspoon – 1/2 teaspoon.
Salt – This will do the job of balancing out the flavor.
Vanilla – A little bit of vanilla extract to enhance the flavor.
Leavening agents – This recipe uses a combination of baking powder and baking soda.

EQUIPMENT YOU’LL NEED

• 8-inch or 9-inch springform pan
• Electric mixer (stand mixer or a hand-held mixer)
• Rubber spatula
• Knife
• Apple core remover
• Parchment paper

STEP-BY-STEP INSTRUCTIONS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Apples

Clean, peel, and cut the apples in half from the stalk down, then remove the apple core using an apple core remover or small knives. Cut 1 apple into small chunks and slice the other one into thin slices. You can soak the apples into lemon water if needed, this helps to stop the apples from browning. 1 cup water + 2 tablespoons fresh lemon juice.

STEP 2 – Make the Cake

Preheat the oven to 350F. Line an 8-inch or 9-inch springform pan with parchment paper, and spray with cooking spray. Set aside. Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl. Set aside.

In the bowl of your stand mixer fitted with a paddle attachment or a large bowl using a handheld mixer, beat the butter and sugar on medium speed until smooth and creamy, then slowly add the honey. Mix until well combined.

Add the eggs one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low and gradually add the dry ingredients. With a rubber spatula, add in the apple chunks and fold gently to combine.
Pour the cake batter into the prepared springform pan and arrange the sliced apple over the top. Bake the cake on the middle rack for about 50 minutes or until a skewer inserted into the center comes out clean. Check your cake after 35 minutes, if it starts to look too dark on top, cover the top loosely with a sheet of aluminum foil.

STEP 3 – Brush with Honey Syrup and Serve

Remove the cake from the oven and allow it to cool in the pan for about 10 minutes as you prepare the honey glaze. In a small saucepan, combine 1/4 cup honey and 1 tablespoon water. Heat the honey mixture over medium-low heat just until warm, don’t let it boil.

Then, remove the outer springform pan and brush or spoon the warm honey over the top of the cake. Leave it to cool slightly for about 15 more minutes or let it cool completely at room temperature. You can enjoy this cake warm or cool at room temperature.

TIPS FOR MAKING THE BEST HONEY BROWN SUGAR APPLE CAKE

1. Make sure all the ingredients are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without chunks of cold butter or flecks of eggs.
2. Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
3. Do not over-mix the cake batter. When you mix the dry ingredients into the wet ingredient and when you fold in the apple chunks, just mix and fold until combined, try not to overmix the cake batter.
4. Keep your eyes on the cake while baking, and check your cake after 30 minutes. If it starts to look too dark on top, open the oven door and quickly cover the top loosely with a sheet of aluminum foil.
5. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.

HOW TO SERVE THIS HONEY BROWN SUGAR APPLE CAKE

Make sure to let it cool slightly in the springform pan before removing the outer ring and brushing the top with honey syrup. You can serve this cake warm or cool at room temperature and drizzle more honey if desired.

If the weather is still hot, enjoy a slice of this cake with ice cream! Vanilla ice cream is my favorite, it matches perfectly with all the fall flavor in this cake. Also, I highly recommend enjoying this cake with a cup of coffee or tea, so good!

HERE’S HOW TO STORE THE LEFTOVERS

This cake should be stored in an airtight container and can be kept at room temperature for up to 3 days or in the fridge for up to 6 days.
If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap, then place it in a freezer-safe container. It will last in the freezer for up to 3 months.

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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!