Fall Baking at its best! A wonderful not too sweet cake that is simple to make with great texture. Homemade Apple Butter recipe included. The perfect Honey Apple Butter Cake for any celebration, or a simple weekday treat.
Gorgeous enough?
Flavor, texture, ease – – reasons to make and enjoy the cake! (Freezes beautifully too)
Honey cake is a traditional food for Rosh Hashanah, the Jewish New Year, symbolizing the hope and prayer for a sweet, good, and prosperous year ahead
Why not add Apple Butter to the mix?
Why I ♥️ this Cake ~ and you will too!
- Any easy method – add wet ingredients to your dry bowl, combine, then whisk until smooth
- The scent of the cake as it cooks with fill the kitchen with an aromatic blast
- This is very moist cake, not a hint of dryness – pumpkin pies spice is the perfect addition; a combination of warm spices. Adds a warming element and a slight bite
- Bakes to a nice high rise
- The FLAVOR: Apple butter adds moisture and flavors the cake beautifully
- THE GLAZE: Just delicious without too much sugar. Yogurt adds a tang, while dollops of Apple Butter in top adds a special look when marbleized (this is simple!)
- Stays fresh for day, mostly because of its moistness
- Freezes great!! I have frozen part of the cake and cut pieces when craving it. Simple leave at room temperature to defrost, or microwave on defrost setting to take the chill out
You’ve Gotta Make Apple Butter!!
Have a Slow Cooker? Then this recipe is a breeze and produces 6 full cups of intense reduced apple natural flavor!
EASY… NO PEELING APPLES!
- Wash Apples, cut in quarters and remove the core
- Chop apples into 1 inch pieces
- Add to a large bowl – add light brown & pure cane sugar, apple cider vinegar, water and pumpkin pie spice. Mix well
- Add to a slow cooker – cook for 10 hours; stir up, cook one hour uncovered. Great to do overnight!
- Cook an additional hour uncovered
- Process in two batches when slightly cooled in a high speed blender
Steps to make the cake:
Add wet ingredients to dry
I used Gluten Free Flour – feel free to use regular flour too
Add to dry bowl, combine then mix with a wire whisk 15 strokes until smooth
Cool completely then add the glaze
The Dreamy Glaze:
Just the right touch to top the cake!
A wonderful NOT-TOO SWEET topping you will dollop with Apple Butter for a beautiful marbled effect.
Marblelize with a toothpick or small knife for a striking look
THE cake for Fall!
Love making Homemade Desserts?
See my entire DESSERT CATEGORY
Make it, devour, share with friends and family!
Karen
Moist Honey Apple Butter Cake with Dreamy Glaze – It’s Gluten Free
Fall Baking at its best! A wonderful not too sweet cake that is simple to make with great texture. Homemade Apple Butter recipe included. The perfect Honey Apple Butter Cake for any celebration, or a simple weekday treat.
Equipment
- 9 inch round cake pan
Ingredients
Dry Ingredients:
- 1 1/2 cups all purpose gluten free flour blend, (I use
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoon pumpkin pie spice
Wet Ingredients
- 2 large eggs, I ude pasture raised
- 1/2 cup neutral oil, such as expeller pressed safflower oil
- 2/3 cup raw honey
- 1/4 cup greek yogurt
- 1 1/4 teaspoons pure vanilla extract
- 1 cup apple butter*, see my recipe!
Dreamy Yogurt Glaze with Apple Butter Swirl:
- 2 tablespoon organic coconut oil
- 2 teaspoons raw honey
- 2 tablespoons greek yogurt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup PLUS 2 tablespoons confectioner's sugar
- 4 teaspoons apple butter, (for swirl)
Instructions
- Place a parchment circle inside 9" cake pan. Lightly greased with oil, add a scant amount of GF flour, swirl and tap out. Preheat oven to 350 degrees.
- Add DRY ingredients to a large bowl, mix to combine well.Add WET ingredients to a medium bowl. Combine well with a wire whisk.
- Make a well in DRY bowl; add WET ingredients and swirly combine with a rubber spatula. Now use wire whisk and whisk until the batter is smooth, about 15 strokes. Pour batter into the prepared pan. Bake in the middle rack of your oven for 32 – 35 minutes until cake has risen, and feels firm on top. Do not underbake this cake. Cool on a wire rack.
Dreamy Yogurt Glaze with Apple Butter Swirl:
- Add coconut oil and honey to a medium sized glass or ceramic bowl. Microwave on low power until just melted, not boiling. Add yogurt and vanilla, blend in with a wire whisk. Add 1/2 cup plus 2 tablespoons confectioner's sugar, whisk until smooth. Refrigerate 30 minutes while the cake cooks.
Frost Cake:
- Cool cake completely. Top with the frosting to just cover.Add 8 half teaspoon dollops of Apple Butter over the frosting, spacing evenly. Use a skewer or toothpick and SWIRL the apple butter decoratively into the frosting. Enjoy!
- Refrigerate the cake if not eating immediately. Cake is very moist and delicious, freezes exceptionally well too!
Notes
RECIPE: Easy Silky Macoun and McIntosh Apple Butter
Pumpkin pie spice: cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 292kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 31mgSodium: 225mgPotassium: 57mgFiber: 2gSugar: 31gVitamin A: 52IUVitamin C: 0.3mgCalcium: 39mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Easy Silky Macoun & McIntosh Apple Butter
Intense reduced apple natural flavor makes 6 full cups. No peeling Apples method! Set in a slow cooker, then puree in a high speed blender. Eat with a spoon, or add to many recipes.
Equipment
- 1 slow cooker
Ingredients
- 2 3/4 pounds McIntosh Apples
- 2 3/4 pounds Macoun Apples
- 3/4 cup pure cane sugar
- 1 cup light brown sugar
- 1/4 teaspoon sea salt
- 2 teaspoons apple cider vinegar, (I use Braggs)
- 1 cup filtered water, can use natural apple cider too
- 1 teaspoons pumpkin pie spice*
Instructions
- Wash and dry the apples. Cut each in quarters, remove the core with a small knife. Cut apples into 1" pieces – add to a large bowl.
- Add remaining 6 ingredients, sugar through spice. Toss well to combine.Add to the slow cooker, set to LOW. Slow cook for 10 hours. Give a big stir. Cook one additional hour uncovered. Cool for 1 hour.
- When slightly cooled, add the apple butter in 2 batches to a high speed blender. Cover, whirl from low to medium- high speed until very silky smooth. Add the apple butter to sterile glass jars with a tight seal and put in a cool place in your refrigerator. Water bath can for longer storage.
Notes
RECIPE: Moist Honey Apple Butter Cake with Dreamy Glaze – It’s Gluten Free
Typically lasts 1 month refrigerated, up to 18 months canned. Can be successfully frozen too!
NOTE: different varieties will cook slightly differently – in texture and flavor. I used half Macoun and half McIntosh. This recipe may not be reproduced without the consent of its author, Karen Sheer.
NOTE: different varieties will cook slightly differently – in texture and flavor. I used half Macoun and half McIntosh. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 57kcalCarbohydrates: 15gProtein: 0.1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.004gSodium: 14mgPotassium: 62mgFiber: 1gSugar: 13gVitamin A: 28IUVitamin C: 2mgCalcium: 7mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Looks yummy! Going to try it
I made this recipe last weekend. My husband Mark and I loved it! we are not gluten intolerant but have friends that are so I made it with GF flour and was pleased with how light and moist it was. the frosting was just the right amount of sweetness, and the apple butter swirls elevated it in taste and presentation.
The recipe was easy to follow with Karen’s step by step instructions. I will make it again and share with family and friends!!
Hi Rachel – So happy you loved this cake! Thank you too for sending me a photo of the cake – most impressive, you are a fabulous baker!
Also glad you will make it again.. and husband approved!
😀Karen
Wow! Want to make this. How would it be with regular flour??
Gorgeous photos.
Hi Katherine – YES! You can swap with regular flour.
It will bake up moist and delicious. 😀Karen