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September 21: Lunchbreak - Honey Apple Cake

Tori Avey

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Honey Apple Cake

3 eggs
3/4 cup honey
1/2 cup white sugar
1/4 cup light brown sugar
1 1/4 cup canola oil
1 1/2 tsps vanilla
3 cups all purpose baking flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsps cinnamon
3/4 tsp salt
1/4 tsp allspice
Dash of ground cloves
4 Granny Smith apples - peeled, cored, and shredded

1 cup + 3 Tbs powdered sugar
1/4 tsp vanilla
1-2 Tbs non-dairy creamer (or milk if you want to make it a dairy dish)

You Will Also Need
9-inch Bundt cake pan, sifter, wire cooling rack, parchment paper, plastic zipper freezer bag

Preheat oven to 325 degrees F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples.
Spray your Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan 3/4 full or less. Do not fill beyond 3/4 or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.
Bake cake in preheated oven for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, it's done. You should be able to insert a toothpick into the thickest part of the cake and have it come out clean. It's a very moist cake, so it's easy to undercook it– err on the side of caution and let it bake a little longer if you're unsure.
Now it's time to decorate your cake. Decorate this cake about 2 hours or less before serving; the cake is so moist that it tends to "soak up" the powdered sugar, and the icing looks prettier fresh. To keep things neat, I like to do this part on a wire cooling rack with a piece of parchment paper underneath to catch extra sugar/ drips. You can simply do it on a plate if you prefer. First, put 3 tbsp of powdered sugar into a handheld mesh strainer or sifter. Sprinkle sugar onto the top of the cake by tapping the strainer or sifting to release an even shower of sugar around the surface of the cake.
Next, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add 1/4 tsp of vanilla extract and 1 tbsp non-dairy creamer to the bowl. Stir with a whisk or fork to blend. Add additional non-dairy creamer by teaspoonfuls, mixing constantly, until the mixture has the texture of thick honey. Pour the icing into a plastic zipper bag, guiding the icing toward one of the lower corners of the bag. Cut the very tip of that corner off the bag. Drizzle the icing onto the cake in a zig-zag pattern by squeezing the bag gently to release the icing.
Allow icing to dry completely before serving--this usually takes about 30 minutes. Enjoy!

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