cake - Honey Cinnamon Apple Cake

By tinathorn

Ingredients

• 750 mL all purpose baking flour
• 5 mL baking powder
• 5 mL baking soda
• 3.7 mL salt
• 125 mL white sugar
• 50 mL light brown sugar
• 3 eggs
• 175 mL cup honey
• 300 mL canola oil
• 7 mL vanilla
• 7 mL cinnamon
• 1 mL allspice
• Dash of ground cloves
• 4 Granny Smith apples – peeled, cored and shredded*
• TIP: To shred apples, you can use a cheese grater or food processor. Don’t worry about trying to save every drop of juice – or draining out the juice either. What you grate into the bowl or measuring cup will be perfect.

Details

Servings 1
Adapted from pgeveryday.ca

Preparation

Step 1

Preheat oven to 160 C
In a large bowl, beat the eggs until frothy. Whisk in the oil, vanilla, honey and both kinds of sugar
In a medium bowl, combine flour, cinnamon, salt, allspice, cloves, baking power and baking soda
Combine the dry and wet ingredients, stirring to blend
Fold in apples
Grease a Bundt pan with cooking spray and pour in batter, smoothing it out with a spatula
Bake for 75 to 90 minutes
As the cake turns a golden brown, insert a toothpick (away from the edges) and remove it. The cake is done with the toothpick comes out clean
Let the cake cool about 10 minutes and then flip it onto a wire cooling rack – tapping gently to remove the cake from the pan
Allow the cake to cool completely before icing
About an hour before serving, sprinkle 30 or 45 mL of powdered sugar over the top and add icing
We recommend buying icing at the store because, you know, it’s easier – but if you want to make your own:

Combine 250 mL of powdered sugar, 1 mL vanilla and 15 mL of creamer in a bowl and whisk. If it’s too thick, add more creamer until you get a consistency that’s easy to pour, but not so thin that it will drip right off the cake. Fill a plastic zipper storage bag with icing and snip off the corner to decorate the cake.