Apple Cake with Tahini Honey Glaze

Apples and honey are a classic combination, and come together deliciously in this simple, one bowl cake! We think you’ll find yourself digging into this cake throughout the day, as it makes for as perfect a mid-morning snack as it does an after-dinner treat. This not-too-sweet cake is moist and tender, thanks to the olive oil and chopped apples in the batter. And the honey pairs up with tahini for a unique glaze that complements the cake perfectly!

Makes One 8” x 4” Loaf

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Ingredients

For the cake:
2 large eggs, at room temperature
3/4 cup dark brown sugar
3/4 cup olive oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoons apple pie spice
1 heaping cup peeled and diced Granny Smith apples (from 1 – 2 apples, depending on the size)
For the glaze:
1 cup confectioner’s sugar
2 tablespoons Joyva Tahini
2 tablespoons Savannah Bee Company Tupelo honey
1 tablespoon warm water, plus more if needed

Directions

Make the cake:

Pre-heat the oven to 350 degrees; grease and flour an 8” x 4” loaf pan and line the bottom with parchment paper.

In a medium bowl whisk the eggs till combined. Add the brown sugar and olive oil and whisk again. Add the dry ingredients and switch to a rubber spatula to fold the batter until the ingredients are completely incorporated. Add the diced apples and fold again.

Transfer the batter to your prepared pan and bake for 45 – 55 minutes, or till a tester tests clean. Cool the cake in the pan on a wire rack set over a piece of wax paper for 10 minutes, then remove from the pan to cool completely.

Make the glaze:

Whisk the ingredients together, adding more warm water, a bit at a time, till a thick, yet “pourable” consistency is achieved.

Pour the glaze over the cooled cake and let set before serving.

Notes

You can bake this cake in a 9 x 5 loaf pan if that’s what you have; the cake will take slightly less time to bake so start checking for doneness sooner.

Any oil may be substituted for the olive oil. You can omit the glaze and serve the cake plain, or with a dusting of confectioner’s sugar, if desired.

The cake can be made in advance and frozen, without the glaze, for up to one month. Let thaw at room temperature prior to glazing.

You can add your choice of mix-ins if you like; some of our favorites include chopped walnuts, chocolate chips, or candied ginger. If you don’t have apple pie spice, substitute with 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon allspice.