Ingredients:
<Servings: 8-inch round cake pan>
Soaked apples in honey:
2 middle-size apples (Honeycrisp or Granny Smith apples)
1/4 cup (4 tbsp) raw organic honey
Cake:
: liquid ingredients :
3 eggs (large)
1/4 cup pure cane sugar
1 cup canola oil (organic)
2 tsp vanilla extract
1/2 cup raw organic honey (I used 1/4 cup raw organic honey + 1/4 cup honey
2 large apples
Apples soaked in honey
: dry ingredients :
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
Preparation:
Cut apples into thin pieces. Mix apples with honey and soak them for at least one day.
Instructions:
1. Preheat oven to 325°F. Grease the bottom and sides of the cake pan with canola oil. Cut apples into pieces (or shredded).
2. In a medium bowl, mix the eggs until frothy. Add sugar, oil, and vanilla extract and beat until combined. Add and blend honey and fresh apples and apples soaked in honey.
3. sift together the flour, baking powder, baking soda, salt, and cinnamon in a separate medium bowl.
4. Add the dry ingredients (3) to the liquid ingredients and stir with a wooden spoon to blend.
5. Pour the batter into the prepared pan and smooth the top. Tap the cake pan several times on the counter to eliminate air bubbles from the cake batter. Bake for 80 minutes until the cake is deeply golden on top and a cake tester inserted in the center comes out clean.
6. Remove the pan from the oven to a wire rack and let it stand for 10 minutes. Remove the sides of the pan and remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool.
*Cover the room-temperature cake in plastic wrap and store it in the refrigerator for one week or in the freezer for up to a month.