Lately our house has been filled with apples. I just can’t get enough of them. Just the other day I was commenting to my husband that pumpkin seems to have taken a back seat to apples this year.
Fall apples are where it’s at. Fall apples and honey. The flavor of honey blends so well with the tart fall apples that I’ve been baking up a storm lately using that combo.
This honey apple upside down cake tasted too good to not share with you!
I got a little help with the honey flavor from the new Tate+Lyle® Honey Granules. Have you heard of them? These honey granules are a free flowing blend of honey and pure cane sugar, giving you an easy way to flavor and sweeten favorite recipes and drinks.
I used them both to sweeten the cake and to sprinkle over the apples slices before baking.
If you like using honey in your recipes, but aren’t a fan of the sticky measuring process, then you need to give these honey granules a try! They can be used in baked goods as a substitute for some or all of the granulated sugar in a recipe.
Plus, you can often use it in place of fluid honey with a simple conversion of 1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + ¼ cup additional liquid to recipe! No more sticky measuring cups!
And fewer messes is always a good thing in my book. You can use that extra time it would take to clean up the sticky mess to eat another piece of this honey apple upside down cake!
White whole wheat flour and yogurt help make this cake a little lighter, so you can feel better about indulging in that second piece during your free time!
- For the Apple Layer
- 1 tbsp butter, melted
- 1 small apple, thinly sliced
- 3 tbsp Tate+Lyle Honey Granules
- For the Cake
- 1 1/2 C white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/2 C Tate+Lyle Honey Granules
- 2/3 C plain yogurt
- 6 tbsp milk
- 3 tbsp olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 C finely chopped apples
- Preheat oven to 350. Line a 9 inch cake pan with parchment paper. Brush paper with melted butter. Arrange sliced apples over the top until bottom of pan is completely covered. Sprinkle with honey granules.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves, and honey granules.
- In a small bowl, whisk together yogurt, milk, olive oil, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Stir in chopped apples.
- Carefully spread batter over the layer of apples.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
- Remove to a wire rack to cool completely before inverting out onto a plate.
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