Miriam Streiman is a crazy talented baker. This deliciously moist cake full of warm spices, apples and honey is among the treats you may be greeted with if you happen to stop by in the fall. And we’re grateful she’s sharing! Serve with a dollop of honey cinnamon whipped sour cream and crushed candied nuts, or for a simpler approach a light dusting of icing sugar will do.
Ingredients
- All-Purpose Flour 3¾ cups
- Cinnamon 4 tsp
- Baking Powder 1 tsp
- Baking Soda 1 tsp
- Salt ½ tsp
- Ground Cardamom ¼ tsp
- Ground Nutmeg ½ tsp
- Cold-Pressed Ontario Sunflower Oil 1 cup
- Honey 1 cup
- Warm Coffee 1 cup
- Apple Cider ½ cup
- Mead or Whiskey ½ cup
- Duck Eggs or Large Chicken Eggs 3, at room temperature
- Vanilla 1 tsp
- Organic Sugar 1½ cups
- Brown Sugar ½ cup, packed
- Apple 1 large, peeled and diced
Cook It
1.      In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, cardamom and nutmeg. In a separate large bowl, whisk together oil, honey, coffee, apple cider, mead, eggs and vanilla. Stir in sugar and brown sugar. Whisk into dry ingredients to form smooth batter. Fold in apples.
2.      Divide batter between two parchment paper-lined loaf pans (or one large greased and floured Bundt cake pan). Bake in 350°F oven, covering with foil if top is getting too brown and rotating pans halfway through, until cake tester inserted into centre comes out clean, 50 to 75 minutes (depending on pan size and shape). Let cool in pan on rack for 10 minutes before slicing.
