Honey Caramel Apple Cake

Transform the classic olive oil cake into a delightful autumn delight, topped with seasonal sweet apples and a medley of warm, comforting spices. This easy is perfectly moist and tender texture, making it the ideal treat for a cozy breakfast, snack, or dessert.

This honey caramel apple cake uses my perfect go-to olive oil cake recipe, which I enjoy making each season, tailoring it to the seasonal fruit. This recipe couldn’t be more easy or more delicious, making it the perfect cake for those crisp autumn days up to those chilly winter nights. The batter comes together effortlessly in a single bowl and bakes into a cake that’s moist, slightly chewy, dense, tender, and great for breakfast, dessert, or as a snack. It’s packed with fresh apples, honey, brown sugar, and an array of cozy spices.

I took the classic pairing of caramel and apples up a notch with a fun honey caramel drizzle to on top of the cake. The results were beyond perfect; it’s the perfect touch that adds just the right amount of sweetness to elevate this cake’s flavor without making it overly sweet.

Honey Caramel Apple Cake Ingredients:

• Apples: Use any variety you have on hand; this cake isn’t finicky about apple types. I prefer red apples and opt to keep the peels for added texture, but feel free to peel them if you prefer.
• Dark brown sugar: While light brown sugar will do, in my opinion, dark brown sugar imparts a cozier, molasses-like flavor to the cake.
• Honey: With so many honey varieties available, my favorites include orange blossom, manuka, wildflower, and the widely popular clover honey. Regardless of your choice, ensure it’s of the highest quality.
• Eggs: Essential for a light and fluffy texture.
• Extra Virgin Olive Oil: For moisture, richness, and a beautifully fruity undertone. If you’re running low on olive oil or aren’t fond of its taste, avocado oil makes an excellent neutral alternative.
• Ricotta: This adds delightful moisture and a tangy note to the cake. In the absence of ricotta, whole-milk Greek yogurt works splendidly. In my dairy-free version, I’ve used plain coconut yogurt.
• Vanilla and Pumpkin Pie Spice: These elements infuse a warm, spiced flavor, making it a perfect autumn treat. If you don’t have pumpkin spice any of your favorite spices work in place but make sure you at least add cinnamon.
• Salt: Elevates all the flavors.
• All-purpose flour: If you require a gluten-free option, a 1-to-1 gluten-free flour can seamlessly replace all-purpose flour.
• Almond flour: It introduces a nutty dimension and a delectable chewy texture to the cake.
• Baking powder and baking soda: These leavening agents ensure the cake rises to perfection.

Honey Caramel Apple Cake

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• Author: carolinelfranco1@gmail.com

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Ingredients

Units USM Scale 1x2x3x

Apple Cake

• 1/2 cup coconut yogurt (i used Culina)
• 1/4 cup honey
• 1/2 cup brown sugar
• 2 eggs, at room temperature
• 1/2 cup olive oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 cup almond flour
• 1 cup oat or all-purpose flour
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/4 teaspoon salt
• 1 large apple thinly sliced
• 1 tablespoon sugar mixed with 1 teaspoon pumpkin pie spice

Honey Caramel 

• 1/2 stick of butter
• 1/2 cup honey
• 1 cup heavy whipping cream
• pinch sea salt

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Instructions

1. Preheat the oven to 350 F and grease your pan of choice – I used two 6-inch cake pans. 
2. In a large bowl whisk together the wet ingredients, the yogurt, honey, sugar, eggs, and olive oil. 
3. Then fold in both flours, spices, baking powder, soda, and salt.
4. Pour the batter into the prepared baking pan and in a small bowl toss the apple slices in the spiced sugar then layer them all over the top of the cakes and bake for 35-40 minutes or until golden. 
5. While the cake is baking make the caramel by melting the butter and honey together in a small saucepan over medium heat and allow to simmer gently for 10 minutes or until slightly thickened and darkened in color. Then add the cream, whisk to combine, and allow to just come to a boil, then remove the saucepan from the heat. Stir in the salt, and let stand for 5-10 minutes for the sauce to cool slightly.
6. Once the cakes are ready pull them from the oven and let them cool for 10 minutes until removed from them and placed on a wire rack to continue cooling.
7. Once ready to serve slice the cake and pour the honey caramel all over and enjoy!