Honey-Apple Layer Cake
Honey-Apple Layer Cake
Rating: (1 rated)
Recipe Yield: Makes 1 (8-inch) layer cake, 10 to 12 servings

For the fresh apple cake:
Butter or nonstick cooking spray, for the pans
2 1/2 cups (315 grams) all-purpose flour, plus more for the pans
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup plus 2 tablespoons (150 milliliters) grapeseed oil
1 1/4 cups (250 grams) granulated sugar
2 teaspoons finely grated lemon zest
2 large eggs
1 large egg yolk
1/2 cup (120 milliliters) buttermilk
1 3/4 cups (280 grams) finely diced peeled apples, such as Granny Smith, Honeycrisp, or Pink Lady

For the honey-sour cream buttercream:
1/2 cup (120 milliliters) large egg whites
1 cup (200 grams) granulated sugar
1 1/2 cups (3 sticks/340 grams) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
2/3 cup (160 milliliters) sour cream
2 tablespoons honey
1/4 teaspoon ground cardamom

For the skillet oat crumble:
1 cup (85 grams) quick-cooking oats
1/3 cup (40 grams) chopped walnuts (optional)
2 tablespoons honey
1 tablespoon unsalted butter
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon fine salt

For assembly:
Honey, for drizzling (optional)

Make the fresh apple cake: Arrange a rack in the middle of the oven and heat to 350°F (175°C). Grease and flour 2 (8-inch or 20-centimeter) round cake pans and set aside.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and cardamom and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, sugar, and lemon zest on medium speed for 2 minutes. Turn the mixer to medium-low and add the eggs and egg yolk one at a time. Stop the mixer and scrape down the bowl.

Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined. Fold in the apples.

Evenly divide the batter between the prepared pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Make the honey-sour cream buttercream: Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine.

Fill a medium

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