Candied Apples Honey Cake
Honey cake laryed with candied apple jam
- Prep time
- 20 min
- Cook time
- 16 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 Cups AP Flour ((300 g / 11 oz))
- 2 tsp Baking Powder
- 1 tsp Fine sea salt
- 14 (1 and 3/4 sticks) TBS Unsalted Butter, soften (( 200 g / 7 oz))
- 3/4 Cup Sugar ((150 g / 5 1/4 oz))
- 1/3 Cup Honey (( 112 g / 4 oz))
- 2 tsp Pure Vanilla Extract
- 2 Large Eggs, Room Temperature
- 1 Large Egg Yolk, Room Temperature
- 3/4 Cup Buttermilk, Room Temperature
- 1/4 Cup AP Flour ((30 g / 1 oz))
- 1 Cup Milk
- 1/3 Cup Honey (( 112 g / 4 oz))
- 2 Sticks Unsalted Butter, soften ((226 g / 8 oz))
- 1 Cup Sugar (( 200 g / 7 oz) )
- 1 batch Honey ButterCream
- 1 1/2 Cups Candied Apples Jam
Instructions
- 1
Preheat oven to 350F and line 4, 9.75"x 3.75" Rectangular cake pans OR 1, 9"x 2" round pan in parchment paper, grease the sides and set a side.
- 2
In a medium bowl, sift the flour, baking powder and salt and whisk to combine.
- 3
In a bowl of a standing mixer, fitted with the paddle attachment beat the butter, sugar, honey and vanilla extract on medium for 5-7 minutes. You should have a light and fluffy mixture. Stop the mixer once or twice and scrap the sides and bottom of the bowl.
- 4
Reduce speed to low and add the eggs and egg yolk one at a time waiting for each egg to fully incorporate before adding the next.
- 5
With the mixer still on low, add the flour in 3 additions alternating with the butter milk.
- 6
Once you added the third and final flour addition, stop the mixer and using a rubber spatula, and incorporate the remaining of the flour until will combined.
- 7
Dived the batter between the pans and spread it evenly. Bake in the middle rack for 15-18 minutes or until a tooth pick comes out dry (dry, moist crumbs are ok) from the center of the cake.
- 8
Remove cakes from the oven and allow to completely cool before removing.
- 9
Mix 3 TBS of the flour with the me milk and mix to smooth. Keep adding and stirring the remaining of the milk. Stir in the honey.
- 10
Pour the milk/flour mixture in a pan and over the stove on medium heat. Stirring occasionally.
- 11
Once you notice the milk is starting to simmer, vigorously whisk it with a hand whisker for about 45 seconds until you have a thick paste.
- 12
Place the paste in a bowl and cover it with a plastic wrap. Allow to cool to room temperature.
- 13
Place the butter and sugar in a bowl of a standing mixer, and beat on medium-high for about 5 minutes until you have a light and fluffy mixture.
- 14
Add the Flour Milk mixture and beat on high for about 5 minutes until the frosting had thickened.
- 15
Place one layer of cake on a serving dish. Spread 1/3 Cup of butter milk and 1/2 of candied apple jam on top of it
- 16
Repeat with the remaining of the layers and frost the cake with the remaining of the buttercream.