FALLing for Apple Cake

Sorry for the delay in my posts! Work has been hectic lately with the Holidays coming up. My boyfriend and I went hiking and pumpkin picking in North Georgia last month and happened to stumble upon the Ellijay, GA, the apple capital of Georgia. We went Apple Picking at R & A Orchards and loved it. Of course, I had to find the perfect Fall Apple Cake Recipe.... Let me just say this one is delish. Happy Fall Y'all!!

Ingredients:

2 tablespoons vegetable oil, plus more for the tube pan

3 1/2 cups flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/8 cups sugar

2 eggs

1 cup honey, preferably golden blossom (I used Wildflower) 

3/4 cup strongly brewed coffee, cooled

2 Granny Smith apples, peeled, cored, and chopped coarsely

1 Granny Smith apple, sliced

Materials:

Large & Medium Mixing Bowls

Measuring cup/spoons

Spatula

Wooden Spoon

Sifter

Electric mixer

Bundt pan (or tube pan)

Toothpick

Cooling Rack

Preheat the oven to 350 °F and grease a 10-inch tube pan.
In a bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and sugar. Set aside. With an electric mixer, beat the sugar, oil, and eggs on low speed until combined. Add the honey and beat until well blended. Add the dry ingredients alternately with the coffee, beating on low speed until combined. Stir in the chopped apples by hand.
Pour the batter into the tube pan and arrange the sliced apples on top. Bake until a toothpick inserted into the center comes out easily, about 1 hour. Let cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and let cool. (This cake can be baked 1 day ahead.)