Apple & Spice Honey Cake

Mar 20

Put all the chunky apple sauce ingredients in a small sauce pan and let cook with the lid on until the apples are just able to break apart when pressed with the bottom of a spoon
Continue to cook with the lid off until the liquid is reduced and sticks to the apples
Put the apples sauce in a bowl and let it cool in the refrigerator until your batter is ready

Preheat the oven to 350 degrees Fahrenheit. Brush melted butter in two mini loaf pans and set them in the refrigerator to cool and solidify
Combine the flour, baking soda, salt, ground nutmeg, and cinnamon in a bowl and set aside for later
Beat the honey and eggs in a metal bowl over a simmering pot of water with a hand mixer until thickened and it reads 110 degrees Fahrenheit. Do not let the mix rise above 113 degrees Fahrenheit. You should be able to draw a ribbon with the thickened batter
Once you can draw a ribbon with the batter add in your melted butter and vanilla but wait to fold it in with the dry mix
Sift the dry ingredients into the wet and gently fold them together until the batter is consistent. Be careful not to knock more than half of the air out of the batter while folding them together
Dust your mini loaf pans with the extra flour and layer 1/3 of the batter in each pan, then add a layer of chunky apple sauce. Continue with another 1/3 layer of batter, then apples, remembering to reserve some apples for the top of the cake, and then cover with the final layer of batter
Bake at 350 degrees Fahrenheit for about 30 minutes or until a cake tester comes out clean
Turn the cakes out onto a rack and let fully cool. Then top with the reserved apples and drizzle with honey