Honey apple cake

Serves 10-12

  1. 10tb  canola oil
  2. 2tsp lemon zest
  3. 2 cups + 6tb sugar
  4. 2 eggs
  5. 1 yolk
  6. 2-1/2 cup flour
  7. 2tsp baking powder
  8. 1/2tsp baking soda
  9. 1/2tsp cinnamon
  10. 5/8tsp salt
  11. 1/2tsp cardamom
  12. 1/2 cup butermilk
  13. 10oz granny smith apples, diced
  14. 2-3 egg whites, about 5tb
  15. 19tb butter
  16. 1-1/4tsp vanilla extract
  17. 2/3 cup sour cream
  18. 1/2 cup honey
  19. 1 cup quick oats
  20. 1/3 cup pecans
  21. 1/4tsp nutmeg
  22. 1tb water
  23. 1/2 cup cream
  • Beat 1-2 and 1-1/4 cup sugar. Beat in 4-5. Fold in 6-9 with 1/2tsp salt and 1/4tsp cardamom and buttermilk in 5 additions, beginning and ending with dry ingredients. Fold in apples and bake in 2 8in cake tins at 350 degrees for 25 minutes.
  • Meanwhile, whisk egg whites and 10tb sugar in a double boiler until mixture reaches 160 degrees. Take off heat and beat mixture until it reaches medium-stiff peaks and is no longer hot. Beat in 1tsp vanilla and 1 cup butter 1tb at a time. Beat in sour cream, 2tb honey and remaining 1/4tsp cardamom.
  • Toast 19-20 for 5-8 minutes and toss with 2tb honey, 1tb butter, remaining 1/8tsp salt and nutmeg.
  • Cook remaining 1/2 cup sugar and 4tb honey with water until amber-colored and whisk in cream, remaining 2tb butter and remaining 1/4tsp vanilla.
  • Divide frosting on top of cakes, stack and top with oats and caramel.

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