Honey Apple Pound Cake

Honey Pound Cake is one that’s been requested a number of times by Begin with Butter family members, so I hope you really love this take as much as I do.

Let’s get started!

For the Batter: – 384 g (3 c) all-purpose flour, plus 2 tbsp for the apples – 1/2 tsp baking soda – 1.5 tsp kosher salt (if using table salt, halve the amount) – 227 g unsalted butter – 2 tbsp vegetable oil – 300 g (1.5 c) granulated sugar – 160 g (1/2 c) honey – 5 eggs – 1 tsp pure vanilla extract – 250 g (1 c) buttermilk – 2 medium baking apples, For the Brown Sugar Cinnamon Caramel Sauce: – 100 g (1/2 c) brown sugar – 57 g (1/4 c) unsalted butter – 125 g (1/2 c) heavy cream – 1/2 tbsp kosher salt – 1/2 tsp cinnamon


1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F. 2. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.

3. Add the room-temperature butter, vegetable oil, and honey to the bowl of your stand mixer or a large mixing bowl.   4. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.

5. Add the pure vanilla extract and mix thoroughly. 6. Add half of the flour mixture and mix until just combined. 7. Add all of the buttermilk and mix until just combined.

8. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.

9. In a medium bowl, place the diced apples and two tablespoons of flour.  Stir gently to coat.  Then, very gently fold the apples into the batter. 10. Bake for 65-75 minutes in a true 325°F oven

Bananas Foster