King’s Crown Honey Apple Cake

I make my King’s Crown Honey Apple Cake every year for Rosh Hashana. It is rich with apples, honey, cinnamon, ginger, pomegranate tea, and peach brandy- which  makes it so moist and delicious. Before serving I dust it with powdered sugar. 

The fluted pan is from Pampered Chef and is no longer being sold but if you are diligent I bet you could find one.  

King’s Crown Honey Apple Cake

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

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Servings

8 Servings

1x2x3x

Ingredients

• 4 eggs 
• 1 cup honey
• 3/4 cup extra virgin olive oil
• 3/4 cup pomegranate tea
• 1/4 cup peach brandy
• 3 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoons ginger
• 2 medium apples grated

Instructions

• In a large bowl, mix eggs, oil, and honey until light and fluffy. Set aside.
• In a separate bowl, mix flour, baking powder, baking soda, cinnamon and ginger. Set aside.
• In a small bowl, mix the brandy and tea together.
• Add the dry ingredients and the brandy/tea mixture alternatively to the large bowl. Add apples and stir enough to mix, but don’t over mix.
• Pour into a 12-cup fluted pan and cook at 325° for 1 hour and 10 minutes. 
• Let cool in the pan and then turn over onto a plate. Freezes well.