3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil
2 extra-large eggs
1 cup honey
3/4 cup brewed coffee, cooled
2 large McIntosh apples, peeled, cored, and finely chopped
1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel
food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan
with it. Do not grease the paper.
2. Onto a large sheet of wax paper,
sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
3. In the bowl of a standing
electric mixer fitted with the paddle attachment, combine the sugar, vegetable
oil, and eggs. Beat on medium speed until combined.
4. Turn the machine off and add the
honey. Beat on low speed until blended. Increase the speed to medium and beat
for 30 seconds.
5. Turn off the machine again and
add the dry ingredients, alternating with the coffee, until the batter is
combined. (The batter will be loose.)
6. With a wooden spoon, stir in the
7. Pour the batter into the prepared
pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep
golden on top and a cake tester inserted in the center comes out clean. Remove
the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the
sides of the pan and carefully remove the cake from the bottom. Let the cake
stand right side up on a wire rack to cool. Store the cake, covered in plastic
wrap, in the refrigerator for 1 week.
To Freeze: Make the cake as directed
in the recipe, let it cool completely, then wrap it well in plastic wrap and
place it in a large freezer bag. Freeze for up to several weeks.
To Defrost: Remove all the wrappings
and let it stand at room temperature until ready to serve.
Makes one 10-inch tube cake, or 10
to 12 servings.