Sticky Apple Cake

with caramel glaze

When I was in first grade, I was invited to a birthday party where a honeybun cake was served. Do I remember where the birthday party was held, what we did at the party, or even whose birthday party it was? Absolutely not. But the honeybun cake seared itself into my memory where it has permanently resided for the past 25 years. I came home from that birthday party and immediately asked that my mom please figure out what was in a honeybun cake and requested she make it for my birthday and then again time and time again throughout my childhood.

A honeybun cake is quite simply a box of yellow cake mix (prepared as instructed) swirled with a cinnamon sugar mixture before baking and glazed with a milk + powdered sugar glaze. It truly could not be simpler, but there is just something about that little combo that brings me back to being six years old and though its probably 90% nostalgia, I will still list it as one of my favorite cakes of all time.

This week, I picked up a bag of local NY apples at the store (because ‘tis the season!!) and decided to put my own little autumnal spin on the honeybun cake of my childhood memories. I cracked the code on a homemade yellow cake that tastes like the box (more details on that below), swirled a chunky apple caramel into the batter and finished the whole thing with a sticky buttermilk caramel glaze. It’s warm and cozy and tastes like all the things you love about fall.

for some cake details…

There is something about a boxed cake mix (specifically a yellow boxed cake mix baked into a rectangular baking dish) that is just hard to beat. Boxed cakes are moist and sweet and I’ve made countless replica recipes only to be disappointed with the end results. If you do a quick Google search for “yellow cake” recipes, you’ll find that many of them, like most cake recipes, utilize the creaming method, however, knowing the texture and consistency of a boxed cake mix, the creaming method will never achieve that ultra-moist crumb we’re after. You need oil and lots of eggs for that.

Moisture is key to a classic yellow cake so I had three non-negotiables going into the development process: buttermilk, oil, and egg yolks. All three of these ingredients contribute to a moist and tender crumb structure. So after consulting a few different recipes, I wrote out my own little formula, consulting Joy the Baker and my friend Leona from Honeyed Sundays for some ratios and ingredient lists and I to got testing.

The final cake recipe is super straightforward. We start with combining sugar and brown sugar with vegetable oil and then add a bunch of eggs and yolks. There’s cornstarch added to the flour to help inhibit the proteins and create a softer structure, baking powder for rise, and baking soda to counteract the acidity in the buttermilk. Finally, the dry ingredients are alternated with buttermilk until the batter is smooth and luxurious.

I know it’s a little finicky, but the apple caramel should really be cold (and at least room temperature) when added to the cake so that the caramel sets up a bit and isn’t too runny. If you’re able to plan ahead, make it the day before and tuck it in the fridge until you’re ready to bake. I had about 1/4 of apple caramel leftover that can be used for spooning on top of pancakes or waffles or swirling into yogurt. Or just cram all of it into the cake for an extra apple-y bite—this is a casual cake so there are very few rules.

sticky apple cake

makes one 9x13” cake

Ingredients:

for the apple caramel filling:

113 g (1/2 cup) unsalted butter

200 g (1 cup) brown sugar

2 tbsp water

1 lb apples, diced

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

for the cake:

280 g (2 1/4 cup) all purpose flour

2 tbsp cornstarch

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp kosher salt

211 g (1 cup) vegetable oil

200 g (1 cup) granulated sugar

100 (1/2 cup) brown sugar

2 tsp vanilla extract

3 eggs

2 egg yolks

300 g (1 1/3 cup) buttermilk

for the glaze:

113 g (1 cup) powdered sugar, sifted

3 tbsp caramel, reserved from the filling

1 tbsp buttermilk

1/2 tsp vanilla

pinch of salt

Procedure:

1. The day before you make the cake, make the apple caramel. In a large skillet set over medium heat, melt the butter. When the butter is melted, whisk in the brown sugar and the water and cook for 3-5 minutes, until bubbling and brown sugar has dissolved. Add the apples, cinnamon, nutmeg and salt and stir. Simmer for 5-10 minutes, until the apples just begin to soften. The mixture will be pretty runny—scoop out 3-4 tbsp of the caramel sauce and set aside for the glaze. Transfer the apple caramel to a container and store in the refrigerator for up to a week. Use cold for the cake.

2. To make the cake, preheat the oven to 350° F and line a 9x13” pan with parchment paper. Set aside.

3. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugars. Mix on medium speed until sandy.

5. With the mixer on low speed, add the eggs and yolks one at a time, mixing well after each addition, until the batter is smooth and homogenized. Add the vanilla.

6. Add the dry ingredients in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix the batter well after each addition, until batter is smooth and well-combined.

7. Pour half of the cake batter into the prepared and then dollop half of the cold apple caramel over the top of the batter. Top with the rest of the batter and then dollop the remaining apple caramel over the cake, swirling it in with a knife or skewer.

8. Bake for 35-40 minutes, until the cake is deeply golden brown and set and a cake tester inserted in the center comes out clean. Let the cake cool to room temperature before glazing and serving.

9. To make the glaze, warm the 3 tbsp of reserved caramel. Whisk together the powdered sugar, caramel, buttermilk, vanilla, and salt until smooth. Drizzle over the cake and then slice and serve.