Directions: |
Directions:1. Preheat oven to 325º, with the rack centered in the oven.
2. Peel and core the apples. Split the rings in 1/2. Using an apple peeler produces the most even results.
3. Gently toss the peeled apples with the cinnamon and honey. Count out 14 1/2 rings and set aside. They'll be used on the top. Chop the rest of the apples into a little bit smaller pieces. Set aside.
Assemble the remaining ingredients.
1. Put all the cake ingredients (not the apples) into the mixing bowl. Beat on low to blend. Turn the mixer to high and beat for 2 minutes. This is very important. We need to incorporate air into the mixture so the cake is nice and tall after it bakes.
2. If using a 10" tube pan, this recipe will make 1 cake. If using 7" tube pans, it will make 2. It will also make a 9" x 13". Spray the bottom of the cake pan with non-stick spray.
For a 10" tube pan:
Put 1/3 of the batter into the bottom of the pan.
3. Sprinkle 1/2 the apples on top of the cake batter. Make sure they lay flat and don't stand up against the side of the pan. Add another layer of the batter. Follow with the rest of the apples (but not the ones for the top). Add the remaining batter. Smear it over the apples as it is sort of stiff. You can also moisten your fingers in the liquid from the apples and then move the batter with your finger tips. It helps with the sticking.
4. Arrange the remaining apples around the top of the cake. Drizzle any honey/cinnamon that may be left over the top of the cake. Bake a 10' for an hour or so. The cake is done when it springs back all the way after being pressed with a finger on top.
5. When the cake is baked, remove from the oven and let sit about 1/2 hour on a wire rack, still in the pan. Cut around the outside of the cake with a long, thin knife to loosen. When you cut, press the metal of the knife to the metal of the pan. That way, you won't cut chunks out of the cake. Remove the outer pan, leaving the cake to cool longer attached to the center pan piece. Once cooled, use the knife to cut the bottom of the cake from the pan, again, knife against the metal, not the cake. Invert and gently slide the cake off the center of the pan. Set onto cake plate.
6. Heat the apricot jam in the microwave, thin with a little hot water if it is too thick. Brush over top of cake to glaze. Allow cake to cool before cutting. |
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Notes: |
Personal
Notes: This recipe sounds like it’s very involved, but, it truly isn’t. Your efforts will be well worth it, since it produces a truly wonderful cake. The only thing I did differently was to grease and flour my baking pan.
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