Apple and Honey Cake: One Bowl, 50 Minutes

Apple and honey cake mixes in one bowl and bakes for about 50 minutes, no mixer and no separate bowl for a second batter. Oil instead of butter is what keeps it moist on day three after baking, which makes it a cake worth making a day or two before the holiday without worrying.

Diced apple cubes get tossed with cinnamon and folded straight into the batter, no separate filling layer and no need to line a special pan. An extra tablespoon of honey gets poured over the cake while it is still warm from the oven and soaks in within a few minutes.

Why oil instead of butter keeps the cake moist for days

Butter is solid at room temperature, and as a cake cools, the butter in it solidifies again, which is exactly what makes the crumb feel dry to the touch by the second day. Oil stays liquid even when chilled, so it keeps coating the flour particles and preserves a soft texture even after a few days in a closed container. Oil also does not need the long creaming that butter does, so there is less chance of overdeveloping gluten and ending up with a gummy cake.

How to keep the apple cubes from sinking to the bottom

A cubed apple releases moisture on its surface, and that moisture makes it slick and heavy relative to the batter, so it sinks to the bottom of the pan during baking. The fix is to toss the apple cubes in a tablespoon of flour right in the bowl that will hold the batter, then move them to the cutting board for a moment while the bowl is free. The flour coating soaks up the extra moisture and gives the apple better grip inside the batter. It also matters to cut the cubes small and even, about a half inch each, since larger pieces are simply too heavy to stay suspended through the whole bake.

The recipe

Apple and Honey Cake

Apple and honey cake mixes in one bowl, no mixer, and bakes for about 50 minutes.

• Servings 10 slices
• Prep 15 min
• Cook 50 min
• Total 1 hr 5 min

Print recipe

Ingredients

• 3 large eggs
• 7 oz / 200 g sugar (1 cup)
• 3/4 cup / 180 ml canola oil
• 6 oz / 170 g honey (1/2 cup)
• 10 oz / 280 g all-purpose flour (2 cups)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 pinch salt
• 2 medium apples (cut into 1/2 inch cubes)
• 1 tbsp flour (extra, for tossing the apple cubes)
• 1 tbsp honey (extra, for brushing at the end)

Instructions

1. Preheat oven to 340°F / 170°C. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper.

2. In the large bowl that will hold the batter, toss the apple cubes with the extra tablespoon of flour, then move them to the cutting board for a moment to free up the bowl.

3. In the same bowl, whisk the eggs and sugar until slightly pale.

4. Add the oil and honey and whisk until smooth.

5. Add the flour, baking powder, cinnamon and salt, and mix gently just until no flour streaks remain.

6. Fold in the flour-coated apple cubes.

7. Pour the batter into the pan and smooth the top.

8. Bake for about 50 minutes, until a toothpick inserted in the center comes out clean.

9. Remove from the oven and brush the extra tablespoon of honey over the top while the cake is still warm.

Frequently Asked Questions

Can I substitute coconut oil for the oil?
Yes, as long as it is melted before mixing it into the batter, but coconut oil solidifies again once chilled, so the cake will stay moist for fewer days compared to the liquid oil version.

Which apple works best for this recipe?
Granny Smith apples hold their texture best and do not turn mushy during baking, but a regular eating apple works fine too if it is cut into small cubes.

Can I bake this in a bundt pan instead of a square pan?
Yes, the baking time stays about the same, but check with a toothpick starting at the 40 minute mark, since a bundt pan's center tube cooks faster.

Why did the cake sink slightly in the middle after I took it out of the oven?
A slight dip in the center is normal in an oil cake loaded with apples, and it is not a sign it is underbaked, just the weight of the apple cubes settling while the cake is still soft right out of the oven.