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Honey Spice Cake with Homemade Apple Butter Swirl and Salted Caramel Apples

Salty Honey Spice Cake + Cinnamon Cream Cheese Frosting + Apple Butter Swirl + Salted Caramel Apples

Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes

Ingredients

Salty Honey Spice Cake:

  • 1 cup honey
  • 4 eggs large
  • 1/2 cup coconut sugar
  • 1 cup olive oil
  • 1 cup orange juice fresh
  • 1 cup almond milk
  • 2 tsp vanilla bean paste
  • 4 cups oat flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Maldon salt
  • 4 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1/2 tsp fresh nutmeg grated

Cinnamon Cream Cheese Frosting:

  • 16 oz oat milk cream cheese Myokos brand
  • 1 stick unsalted oat butter softened
  • 1-1/2 cups monkfruit powdered sugar Lakanto brand
  • 1 tsp cinnamon
  • 1 tsp vanilla bean paste
  • 1/2 tsp Maldon salt

Apple Butter Swirl:

  • 6 honeycrisp apples, medium diced
  • 3/4 cup apple cider, no sugar added organic
  • 1/3 cup honey
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp Himalayan sea salt
  • 1 tbsp lemon juice organic

Salted Caramel Apples:

  • 8 honey crisp apples mini
  • 8 sticks
  • 15 medjool dates
  • 5 tbsp almond milk
  • 5 tbsp coconut oil
  • 4 tbsp almond butter smooth
  • 5 tbsp honey
  • 2 tsp vanilla extract
  • 1 tsp Maldon salt
  • 1/2 cup Madagascar vanilla sugar coarse

Instructions

  • Preheat oven to 350 degrees
    Grease 3, 8- inch cake pans with coconut oil spray

Salty Honey Spice Cake:

  • Add the honey, coconut sugar, eggs and vanilla bean paste together in a large bowl of a standing mixer. Beat mixture on medium until thickened, about five minutes. Turning the mixer to low, slowly pour in the orange juice and almond milk. Beat until frothy.
    Whisk the dry ingredients together in a separate bowl. Gradually add the dry ingredients to the wet mixture and beat until just smooth. Do not overmix. The batter will be very thin.
    Pour into the greased pans and bake until cake is golden brown, about 50-55 minutes. Let it cool completely and run a knife around the the edges to loosen it before removing it from the pan. It has a slightly more crumbly texture than my other cakes.

Cinnamon Cream Cheese Frosting:

  • Beat the cream cheese and oat butter in a medium bowl until smooth. Add the powdered sugar, cinnamon, vanilla bean paste and Maldon salt and beat on low speed for 3 minutes until mixture has thickened.

Apple Butter Swirl:

  • Add the diced apples, apple cider, honey, cinnamon, cloves, and Himalayan sea salt in a large pot. Cook uncovered, over medium heat, until the apples have become soft. This takes about 45 minutes. Using a blender, puree the mixture until smooth.
    Add the puree back to the pot and and continue to cook until thick and velvety for about 30 minutes. It should have a rich brown color. Stir in the lemon juice. Transfer to mason jars or an airtight container and keep refrigerated.

Salted Caramel Apples:

  • Spray a baking sheet with coconut oil.
    Insert a stick into each apple top. Remove stem if needed.
    Add the dates to a small pot and cover with water. Bring to a light boil. Reduce the heat and simmer for 10 minutes.  Remove from the heat and drain.
    Add the remaining ingredients to a food processor and blend until smooth. Pour the sauce in a small bowl.
    Roll each apple in the sauce and then place on the greased baking sheet. Refrigerate for five minutes to let the caramel harden slightly.
    Roll each apple in the coarse sugar.Return to the refrigerator to set for another 10 minutes or until serving.
    Layer the cake with frosting and homemade apple butter. Decorate with the mini salted caramel apples and any other fall inspired treats!

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