More coffeecake than apple cake , this moist cake is pure comfort, a touch of honey in the batter and a honey glaze. It will keep for several days, tightly wrapped, at room temperature.
FOR THE CAKE:
½ cup unsalted butter(1 stick), plus butter for greasing pan
1 ½ cups all-purpose flour, plus flour for dusting pan
½ cup sugar, plus 1 tablespoon for sprinkling apples
¼ cup honey
1 tablespoon grated ginger
½ teaspoon grated lemon zest
½ teaspoon salt
2 teaspoons baking powder
3 medium apples, peeled and quartered
FOR THE GLAZE:
¼ cup sugar
¼ cup honey
3 tablespoons lemon juice
Make the cake: Heat oven to 325 degrees and position a rack in the middle of the oven. Butter and flour a 9-inch cake pan, preferably a springform pan.
With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger and lemon zest.
Whisk together flour, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan.
With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar.
Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold.
Make the glaze: Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. Cake will keep for several days, tightly wrapped, at room temperature.