- Cook Time
- Prep Time
- - ServingsServings
- 3-1/2 cups:flour
- 1-1/4 teaspoons:baking soda
- 1-1/4 teaspoons:baking powder
- 1-1/4 teaspoons:cinnamon
- 1/2 teaspoon:salt
- 1/4 teaspoon:nutmeg
- 1 cup plus 2 tablespoons:sugar
- 2 tablespoons:oil
- 2 extra-large:egg
- 1 cup:honey
- 3/4 cup:brewed coffee, cooled
- 2 large:McIntosh apples, peeled, cored, and finely chopped
- 1 cup:diced dried apricots
- Preheat the oven to 350.
- 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.
- Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- 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.
- Turn the machine off and add the honey. Beat on low speed until blended.
- Increase the speed to medium and beat for 30 seconds.
- Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
- With a wooden spoon, stir in the chopped apples and apricots.
- 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.