Cocoa and Lavender: An Apple a Day...

When I first saw this Apple Honey Cake recipe, I thought it sounded so good I’d make it that day. It was market day, and we are at peak apple season here in Tucson.

At the market it occurred to me I hadn't noticed how many apples the recipe required, so I bought six, figuring it should be more than enough.

I got home and started prepping for this cake from the Veneto region of Italy.

As I scanned the left column of the recipe for the number of apples, I kept missing it because I was looking for a number greater than one. Yes, this cake calls for only one apple.

"I get it," I thought. The apple just adds moisture and isn't really there for the flavor. Like using applesauce to reduce the oil or butter in some cakes.

So, I made the cake with the new mindset that this was going to be a honey spice cake.

I was proven wrong. The honey was subtly discernible and the apple flavor was great! How could one apple do so much?

Like many Italian cakes, this is not overly sweet (considering the amount of sugar and honey in it), and it certainly isn't fancy. Simply dusted with some confectioner's sugar, it is the perfect accompaniment to a cup of tea, cocoa, or coffee. I imagine that those who order pumpkin-chai-latte-caramel-macchiatos will find a slice a perfect seasonal match!

One final note: I always enjoy a cake that has a little polenta in the batter, as it makes for a nice, subtly crunchy texture, and this one has it.

Apple Honey Cake

1½ cups unbleached all-purpose flour

½ cup fine polenta

2 teaspoons baking powder

½ teaspoon kosher salt

½ teaspoon each ground cinnamon and ginger

¼ teaspoon freshly grated nutmeg

1 large tart apple

8 tablespoons unsalted butter, softened

2 tablespoons extra-virgin olive oil

¾ cup granulated sugar

½ cup light honey

1½ teaspoons pure vanilla extract

confectioner's sugar, for topping

Preheat oven to 350°F, and position a rack in the center. Grease a 9-inch round cake pan with butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, whisk the flour, polenta, baking powder, salt, and spices together; set aside. Peel the apple and grate it, using the medium side of a box grater. Place grated apple in a bowl, cover it with plastic wrap, and set aside.

Cream the butter, olive oil, and sugar together until fluffy, about 1 minute. Scrape down the sides of the bowl and beat in the honey until the mixture is smooth and creamy, about 1 minute. Beat in the eggs, one at a time, scraping down the sides of the bowl, followed by the vanilla extract. Beat in half the dry ingredients, followed by all the milk. Scrape down the sides of the bowl and beat in the remaining dry ingredients. Beat vigorously for 30 seconds to emulsify the batter. Gently fold in the grated apple.

Pour the batter into the prepared pan, smoothing the top with the spatula. Bake for 35 to 40 minutes, or until a cake tester inserted near the center of the cake comes out clean and the cake springs back when lightly touched. Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely. Dust with confectioner’s sugar to serve.