Ingredients
1½sticksunsalted butter,softened, plus more for greasing
1½cupsall purpose flour,(185 g), plus more for dusting
1cupsugar,(200 g)
1½tsplemon zest
2large eggs
1½tspvanilla extract
1½tspkosher salt
1½tspbaking powder
2sweet tart apples,such as honeycrips
1tbsphoney
1½tspwater
Preparation
Preheat the oven to 335 degrees. Grease a 9-inch tart pan, with a removable base, with butter, then dust with flour, turning to coat evenly and tapping out the excess.
In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer for 2 to 3 minutes until light and fluffy.
Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
Cut lobes off of the apples, then discard the cores.
Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple.
Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it’s done.
In a small bowl, mix together the honey and water.
Brush the honey mixture over the top of the warm cake.
Serve and enjoy!
