This beautiful, fall cake makes a wonderful dessert, brunch, or breakfast item. Try serving it with whipped cream, vanilla ice cream, or all by itself!
What you will need:
2 apples - pealed, cored, and thinly sliced
1 C Gingerbread Sugar
3 C cake flour (can sub regular white flour if needed)
1 T baking soda
1/2 tsp salt
1 C vegetable or coconut oil
1 C honey
3 eggs
1 tsp vanilla extract
1 C warm coffee
1/2 C apple cider
Optional (but not really): 2 T Spice Cake Sugar, extra apple slices, 3 T oil for frying
Directions:
Preheat the oven to 350 degrees. lightly grease a 9" baking tin and line the bottom with parchment paper. Mix the apple slices in a bowl with 3 T of the Gingerbread Sugar and set aside. Combine the remaining Gingerbread Sugar with all other dry ingredients. Add half of the honey, the oil, eggs, vanilla, coffee, and cider and mix well. Spoon 1/3 of the batter into the bottom of your pan. Layer with half of the apples. Top the apples with another 1/3 of the batter, followed by the rest of the apples and last 1/3 of the batter. Bake the cake for one hour, r until a skewer comes out clean. Straight out of the oven, drizzle with the remaining honey. Top with fried apple slices.
Fried apple slices:
Toss some apple slices in a few tablespoons of Spice Cake Sugar. Fry them on the stove in some oil until they start to caramelize. Drain the apples on a paper towel and garnish your cake with them. Dust the top with some powdered sugar.
