Spiced Apple Cake with Honey Caramel

This incredibly delicious cake was created and photographed by the lovely Emily Eastman of Emilylaurae.

Using our La Aurora Meadow Honey, she has created a cake that is decadently classic, unique, and perfect for the holidays.


1½ cups Flour
1½ cups Oat Flour
2 teaspoon Baking Powder
¼ teaspoon Salt
¼ teaspoon Ground Cloves
1 teaspoon Ground Cardamom
1 teaspoon freshly ground Nutmeg
1 teaspoons Ground Cinnamon
6 oz. Butter, cold, cut into cubes
¾ C. Turbinado Sugar
3 Large sweet apples
2 Eggs
1 teaspoon Vanilla
1¼ C. Buttermilk

½ cup La Aurora State Honey Curators
½ cup Heavy Cream
pinch of salt


Preheat the oven to 375 degrees grease/prepare your bundt pan.

In one large mixing bowl combine by sifting flours, baking powder, salt, cloves, cardamom, nutmeg and cinnamon. Keep in mind that you will need to mix in the apples as well, so grab yourself a big bowl! Using a pastry cutter or your fingers, cut the butter into your dry ingredients until the butter appears as fine crumbs. Finally add your sugar and mix.

Peel and slice your apples into small cubes, and add them into your flour mixture, tossing to coat every apple cubes.

In a separate bowl, beat the eggs vanilla, and buttermilk together. Add to the apples and flour and mix in with a large spatula until just combined and your batter is thick and dough-like.

Transfer the dough into the prepared bundt pan or pans and flatten the top surface using the back of your spatula.

Bake for approximately 50-55 minutes, testing doneness with a toothpick and looking for a golden brown top to the cake. top of the cake should be golden brown. After allowing the cake to cool in the bundt pan for about ten minutes, remove from the pan and drizzle honey caramel over the top!


The type of honey that you choose for your honey caramel is essential - I used La Aurora from State Honey Curators. This fruity, rich and lightly floral choice was a lovely additive to the caramel flavor. If you’re looking to purchase some, head on over here to sign up for their mailing list and get free shipping on all the honey you could ever want!

Bring the honey, salt and heavy cream to a boil over medium/high heat in a medium saucepan. Reduce the heat to medium and simmer for 5-6 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon, and then remove from your caramel from heat.

Before drizzling over your cake, allow the caramel to cool for about ten minutes.

We hope you enjoy this recipe! Follow Emily for more amazing creations, and we will be posting more of our own recipes as well.