Honey Apple Coffeecake is like eating two different desserts on the same plate. Well, the way I made it, it does. I mistakenly made it with a beautiful, crispy chewy, decorative top that turned out to be the bottom. And a slippery, gooey bottom that, well, became the slippery gooey top. As I built the simple dessert, I had two desserts running through my mind; Monkey Bread and coffeecake. I couldn’t make up my mind which direction to go with the apples, so I just barreled on hoping for some delectable cosmic clash.
The pressure to discover new simple recipes that real families want to eat is too much for me sometimes. I’m not a person that digests stress well. I’m a fisherman by nature. My dream vacation is staying in a rustic cabin on the side of some wooded hilltop where a river runs right past. I dream of spending the entire time with my fishing line in the water. When the fish aren’t bitin’, I’m either reading a book, staring up at the sky listening to the birds sing, or I’m takin’ a nap. Can I get an ‘Amen’?
Anyhoo. This really tasty apple recipe was meant for a 9- by 13-inch pan. I pulled out the bundt pan as an attempt to get all fancy and ended up with a cake wreck. Thankfully, no one in my family even cared. The aroma of baked apples and cake had them weak in the knees, they were like zombies to the carnage.
ALRIGHT, HERE’S ALL IT TAKES
Makes 12 servings
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 4 tablespoons butter
- 1 egg
- 1/4 cup apple juice
- 2 teaspoons vanilla extract
- 2 large red apples
- 1/2 cup pecan halves
- 4 tablespoons butter
- 1/4 cup honey
Heat the oven to 400ºF. Grease a 9- by 13-inch baking pan with butter.
In a medium size bowl, combine the flour, sugar and baking powder. Cut in the butter until the mixture resembles crumbs. (Use your hands, it’s easier and doesn’t take that long to get the results needed.)
In a separate bowl, beat together the egg, apple juice, and vanilla. Stir into the dry ingredients.
Peel, core, and cut the apples into 1/2-inch slices. Arrange on top of the batter.
Dot the apple slices with the pecan halves.
For the GLAZE, melt the butter and honey in a small bowl in the microwave at 70% power for 1 minute. If the butter isn’t quite melted, continue warming the mix at 70% power for 20 second intervals. Pour the glaze over the apples and pecans.
BAKE for 35 minutes. Serve warm.
MY CAKE WRECK!
Here it is ready to go in the oven. What you can’t see is the other apple on the bottom of the pan. The batter was quite thick and looked like it wouldn’t be enough. I purposefully left gaps between the batter so the glaze would seep down to the apple slices on the bottom. You know, like in a Monkey Bread.
As you see by the next picture, the recipe calls for plenty of glaze. I thought the cake would turn out soggy, but it didn’t at all.
The cake batter really puffs up during baking. My worry about a shortage of cake was for nothing. And take note of the dry appearance of the apples. Another worry for nothing. They turned out quite tender and moist.
Now, for the moment when I realized that the bundt pan was the wrong pan. All the gooey apple and honey glaze stuck to the pan.
While the pan was hot, it was easy to use a rubber spatula to scrape all the gooey goodness back on top of the cake. Thank heavens, I buttered and floured the pan. Thinking back now, I could have allowed the cake to cool at least 10 minutes before trying to remove it from the pan. Being the first time to bake this recipe, I was afeared that the honey glaze would cement itself to the pan and then I would really have a heck of time getting it out. Oh well, lesson learned.
Once I started serving up the carnage, it looked like a typical apple coffeecake dessert. I began to feel a lot better. By the time my friends/neighbors dropped over for a visit, I made sure they only saw the sliced cake. The honey glazed apples were a big hit. The cake part was dense and, dare I say, dry, but in a good coffeecake, almost poundcake-like way. Coffee and hot tea go beautifully along side.
In the picture below, you can see how the cake absorbed the honey glaze. This serving looked more mouthwatering upside down. Around the edges of the cake, the honey caramelized into the cake making the edges into chewy sweet morsels. It was my husband favorite part.
Next time I bake this, I’m going to use a glass rectangular pan. All the apples and pecans will go on the bottom, and I’ll pour half the glaze over them. Then, I’ll drop the batter over the apples, like I would for a cobbler, and carefully spread the batter out a little with a spatula for even baking. Finally, I’ll drizzle the remaining glaze over the batter and bake it right up. That ought to be REALLY ROCKIN’!