Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- A few pinches of freshly grated nutmeg
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 2/3 cup honey
- 1/2 cup plain yogurt
- 1/2 cup warm (not hot) English Breakfast tea
- 1 teaspoon vanilla
- Optional accompaniments: whipped cream and/or vanilla ice cream
- For the apples:
- 6 Gala apples, peeled, cored and sliced into 1/2 inch wedges
- 4 tablespoons unsalted butter, softened
- 4 1/2 tablespoons packed light brown suga
Directions
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Put the oven rack in middle position and preheat the oven to 350 degrees F. Lightly coat an 8-inch square cake pan with non-stick spray (I used Pam).
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In a large bowl, gently whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
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In the bowl of a stand mixer or using a hand-held mixer, cream the softened butter and brown sugar together until fluffy. Add the egg and mix until combined. Add the honey, yogurt, tea and vanilla. Mix until combined.
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Add the wet ingredients to the dry ingredients and mix with a hand held mixer on the lowest setting, just until everything is combined. Pour batter into prepared cake pan and bake until deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on a rack for 10 minutes before attempting to remove the cake.
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Making the caramelized apples:
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While the cake is baking, make the caramelized apples. Peel and core each apple, then cut into 1/2-inch thick wedges.
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Melt 4 tablespoons of butter in a large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon light brown sugar. Sauté apples until almost tender and beginning to brown, about 5 minutes. Sprinkle with remaining 3 1/2 tablespoons sugar. Increase heat to high and gently, but briskly, stir the apples until the sugar melts and apples are golden brown, about 4 minutes. Pour apple mixture onto large plate.
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Once the cake has cooled run a thin knife around the edge of the pan, then invert the cake onto a plate and cut into squares. Serve warm or at room temperature, topped with the caramelized apples, along with whipped cream and/or vanilla ice cream, if desired.
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Notes:
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- You can make the caramelized apples 1 day in advance. Allow them to cool completely (uncovered), then transfer to an airtight container and store in the refrigerator. Reheat over low heat before serving, or in a microwave for 20-30 seconds.
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- You can make the cake 1 day in advance. Cool it completely (uncovered), then store at room temperature covered loosely with plastic wrap.