Ingredients
1/4 cup plus 6 tablespoons butter, softened
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 large Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/4 cup Marsala wine
1/2 cup walnuts, toasted and finely chopped
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with non-stick cooking spray.
In a small sauce pan, heat 1/4 cup butter, honey, brown sugar and 1/4 teaspoon cinnamon. Simmer, stirring frequently until well combined, about 3 minutes. Pour into prepared pan. Arrange apple slices on top.
In a medium bowl, beat remaining 6 tablespoons butter and sugar until light and fluffy. Beat in eggs and vanilla.
In a separate bowl stir together flour, baking powder, cinnamon and salt. In a small bowl combine milk and Marsala. Add flour mixture and then milk mixture alternately to butter mixture, beating well after each addition. Stir in chopped walnuts. Pour batter over apples.
Bake 35 – 40 minutes or until cake tests done. Cool on rack 10 minutes. Invert cake onto a serving plate.
Serves: 8
In a small sauce pan, heat 1/4 cup butter, honey, brown sugar and 1/4 teaspoon cinnamon. Simmer, stirring frequently until well combined, about 3 minutes. Pour into prepared pan. Arrange apple slices on top.
In a medium bowl, beat remaining 6 tablespoons butter and sugar until light and fluffy. Beat in eggs and vanilla.
In a separate bowl stir together flour, baking powder, cinnamon and salt. In a small bowl combine milk and Marsala. Add flour mixture and then milk mixture alternately to butter mixture, beating well after each addition. Stir in chopped walnuts. Pour batter over apples.
Bake 35 – 40 minutes or until cake tests done. Cool on rack 10 minutes. Invert cake onto a serving plate.
Serves: 8
