apple honey cake

It is that time again when our choice of seasonal fruit comes down to apples and pears. Not that I complain, but as I love to add fruit to my bakes, I get rather nostalgic seeing the varied choice of summer in Northern Hemisphere foodblogs!

Es otra vez el tiempo en que nuestra elección de frutas de temporada se reduce a las manzanas y las peras. No es que me queje, pero como me encanta añadir fruta a lo que horneo, me agarra nostalgia cuando veo la variada opción del verano en los blogs del hemisferio norte!

Even so, there is wisdom in nature, because winter fruit produces amazingly comforting sweet treats. Its scent invades the house, bringing a sense of coziness to the air.

Aun así, hay sabiduría en la naturaleza, porque la fruta de invierno produce horneados increíblemente reconfortantes. Su aroma invade la casa, dándole un aire acogedor al ambiente. 

Such is the case of this cake: a tender almond crumb, scented with honey and lemon and crowned with thin, sliced and baked, tart Granny Smith apples, sweetened with the right amount of caramelized sugar. A perfect blend of flavours for our weekly afternoon tea.

Tal es el caso de esta torta: una miga de almendra tierna, aromatizada con miel y limón, y coronada con finas rodajas cocidas al horno de ácidas manzanas Granny Smith, endulzadas con la cantidad correcta de azúcar caramelizada. Una mezcla perfecta de sabores para nuestro té semanal de la tarde.

apple honey cake (torta de manzana y miel)

Serves 6 to 8 / Porciones 6 a 8

1 cup self raising flour
1 cup almond meal
1/2 tsp baking powder
1/2 cup granulated sugar
1/4 cup organic honey
2 eggs
2 tbsp canola oil
1 tsp lemon zest
1/2 cup plain yoghurt (or buttermilk)
1 tbsp granulated sugar
1 medium Granny Smith apple, quartered and thinly sliced
icing sugar
ground cinnamon (optional)

1 taza de harina leudante
1 taza de harina de almendra
1/2 cucharadita de polvo de hornear
1/2 taza de azúcar granulada
1/4 taza de miel orgánica
2 huevos
2 cucharadas  de aceite de canola (o neutro)
1 cucharadita de ralladura de limón
1/2 taza de yogur natural (o suero de leche)
1 cucharada de azúcar granulada
1 manzana mediana Granny Smith, cortada en cuartos y en rodajas finas
azúcar impalpable
canela molida (opcional)


  1. Preheat the oven to 170ºC/325ºF
  2. Grease and flour a 23cm / 9 inch round tube baking tin
  3. In a bowl, combine the flour, the almond meal and the baking powder
  4. In another bowl, whisk  the eggs and the sugar, add the oil, honey and lemon zest and stir until well combined
  5. Fold the dry mixture to the wet batter in three times, alternating with the yoghurt or  buttermilk 
  6. Spread the batter into the prepared tin
  7. Arrange the apple slices decoratively on top
  8. Sprinkle the tablespoon of sugar over the cake 
  9. Bake for 45 to 50 minutes or until the cake is browned and a skewer comes out clean when inserted
  10. Place the cake on a wire rack and leave to cool, dust the icing sugar and the cinnamon (optional) over the top of the cake
  11. Serve the cake with a dollop of whipped cream or your favourite vanilla ice cream

  1. Precalentar el horno a 170 º C/325 º F 
  2. Enmantecar y enharinar un molde redondo con tubo de 23 cm / 9 "pulgadas 
  3. En un bols, mezclar la harina leudante, la harina de almendra y el polvo de hornear 
  4. En otro bols, batir los huevos y el azúcar, añadir el aceite, la miel y la ralladura de limón y revolver hasta que esté bien combinado 
  5. Añadir la mezcla seca a la preparación húmeda en tres veces, alternando con el yogur o suero de leche con movimientos envolventes 
  6. Verter la mezcla en el molde preparado 
  7. Colocar las rodajas de manzana de forma decorativa en la parte superior 
  8. Espolvorear sobre la torta la cucharada de azúcar 
  9. Hornear durante 45 a 50 minutos o hasta que esté dorado y un palillo salga limpio al insertarlo
  10. Colocar sobre una rejilla y dejar enfriar, espolvorear el azúcar impalpable y la canela (opcional) sobre la torta 
  11. Servir con una cucharada de crema batida o con helado de vainilla favorito

14 comentarios:

  1. A beautiful cake Viviana! I can just imagine how great this apple cake tastes. It works superbly in the round bundt-style pan too.

    1. Thank you Jo! It does taste great, I liked how the combination of honey and lemon worked with the apple-almond duet.

  2. What a beautiful perfect cake. I swear you should have a bakery. You have a gift my dear friend.

    1. Hahaha, thanks Suzanne! I would make the cakes and you would scoop the ice cream!! What a perfect combo!

  3. It looks very fluffy and moist Viviana! I would love a piece or maybe two!

    1. Thanks Katerina! It is indeed and I it would be a pleasure to share it with you!

  4. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen ! I hope to see you there!

  5. I really like fall and winter fruits they make such wonderful desserts, and this cake of yours look so moist and tender I would love a slice or two in the morning with my coffee :D

    1. Thank you Emma, each season has its own great products, eventhough, sometimes we yearn for those not in season, specially when our fellow foodbloggers post such amazing recipes!!

  6. Very delicious. I have made apple cake, but never tried it with buttermilk before. Thanks for the idea.

    1. Thanks Julie! I like to add yoghurt or buttermilk to my cakes because they turn lighter in texture, the crumb is fluffier than with milk.

  7. Thank you for sharing this wonderful recipe at #TheWeekendSocial !


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