Moist Caramelized Honey Apple Cake Recipe

Dipping apples in honey is a Rosh Hashanah tradition symbolizing a sweet new year. Baking a moist honey cake is another beloved tradition. Combining apples and honey in an upside-down honey apple cake makes for a festive, flavorful dessert that works for holidays or any special occasion.

To create a memorable topping, the honey is cooked with butter until it reaches a deep golden color. The result is a rich honey caramel layer that coats the apples and soaks slightly into the cake, giving each slice a tender, buttery finish. Topped with apples and served warm, this cake is especially delicious with vanilla ice cream or whipped cream.

Although inspired by holiday traditions, this Honey Apple Cake is versatile and delightful for autumn baking, family gatherings, or when you want something comforting and impressive from pantry staples and a few fresh apples.

The Ingredients

This recipe relies on simple pantry ingredients—flour, butter, sour cream—while honey and apples provide the signature flavor. A few notes on choices:

• Apples: For this cake, sweeter apples such as Golden Delicious or Gala work best. Very tart varieties like Granny Smith may be too sharp for the caramelized honey topping.
• Honey: Use honey you enjoy eating. Darker honey will darken the top layer and lend a deeper color, but the difference in final taste is subtle. Local honey pairs especially well with local apples when available.

Let’s Bake!

A few practical tips before you begin:

• Arrange the apple slices about 1/2 inch away from the pan edges. As the cake bakes, the batter spreads and can push the slices toward the sides. Giving them room prevents the apples from sliding down when the cake is inverted.
• The batter is fairly thick. Use a cookie scoop to drop portions of batter over the apples, then gently spread with an offset spatula. Scooping makes it less likely that the apple slices will shift.
• Invert the cake while it is still warm but not hot. If you let it cool completely in the pan the apples or caramel layer may stick to the parchment. Turn it out onto a serving plate and avoid moving it repeatedly.

I like to make a second small batch of caramelized honey to drizzle warm over the cake right before serving for extra gloss and flavor.

Storage and Yields

This recipe yields a single 9-inch cake, about 10–12 slices depending on how large you cut them. Store leftovers in an airtight container at room temperature for up to three days. Reheat gently if you prefer the cake warm before serving; warmed slices are excellent with a scoop of vanilla ice cream.

Moist Caramelized Honey Apple Cake

Tender cake topped with apple slices and caramelized honey.

Ingredients

For the honey apple layer

• 3 small apples, peeled, cored, and thinly sliced (about 1/4 inch thick)
• 1/3 cup (120 g) honey
• 1/4 cup (55 g) unsalted butter

For the cake

• 1 2/3 cups (200 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup (180 g) unsalted butter, softened
• 3/4 cup (150 g) sugar
• 1/4 cup (80 g) honey
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120 g) sour cream, at room temperature

Instructions

Prepare the honey apple layer

1. Preheat the oven to 350°F (180°C). Line a 9-inch pan with parchment paper and lightly coat it with baking spray or butter.
2. Combine the honey (120 g) and butter (55 g) in a medium saucepan over medium-high heat. Stir until the butter melts and the mixture reaches a boil.
3. Lower the heat and simmer for about 3 minutes, swirling the pan occasionally so the mixture cooks evenly and deepens in color.
4. Pour the caramelized honey into the prepared pan. Arrange the apple slices in a pattern on top, leaving about 1/2 inch between the slices and the pan edge.
5. Chill the pan in the refrigerator while you prepare the cake batter to help the honey set slightly and keep the apple slices in place.

Make the cake batter

1. Cream the softened butter (180 g), sugar (150 g), and honey (80 g) together until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.
2. Add the eggs one at a time, then add the extra egg yolk, mixing until each addition is fully incorporated. Scrape the bowl again.
3. Mix in the vanilla extract.
4. Whisk the flour (200 g) and baking powder (1.5 teaspoons) together in a separate bowl.
5. Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Mix until just combined; avoid overmixing.
6. Remove the pan with the honey and apples from the refrigerator. Use a cookie scoop to place portions of batter across the apples, then gently spread to an even layer with an offset spatula.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
8. Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Run a butter knife around the edge of the pan to loosen it.
9. Invert the cake onto a serving plate while it is still warm (not hot). Allow it to cool before slicing. If desired, warm a little extra caramelized honey and brush or drizzle it over the top just before serving.

This honey apple cake is best served slightly warm and is a lovely centerpiece for holidays or cozy gatherings. It pairs beautifully with vanilla ice cream or a dollop of whipped cream for an extra treat.