Honey Hazelnut Pound Cake with Caramelized Apples

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“I got the recipe from "Food and Drink" Autumn Issue; cooked this for my family last weekend and received unusually high compliments (ie. Did you get this from catering?). Very very yummy is all I can say.”

Ingredients Nutrition


  1. preheat oven to 325.
  2. bake the hazelnuts until skins are loosened and kinda brown, then remove the skin.
  3. Coarsely chop the nuts.
  4. layer a sheet of foil in a loaf pan and Pam/butter it well.
  5. Cream butter in a electric mixer then slowly add honey, eggs (one at a time), and vanilla.
  6. Beat well.
  7. Mixture will be lumpy!
  8. fold in the dry mixture and nuts.
  9. turn the mixture in the pan, level the top.
  10. and bake for about 70 minutes.
  11. Invert the pan to let it cool.
  12. Caramelized apples: core, peel, and thinly slice the apples.
  13. Heat honey with water, boiling gently uncovered for 10 mint until you see a caramel colour and your mouth starts to water.
  14. Very carefully, add the apples.
  15. turn the apples occasionally and keep boiling for another 10 min until the apples are tender and sauce is thick.
  16. Cut the cake in individual portions.
  17. Spoon the caramelized apples on serving plate, place the cake, and top with ice cream if desire.

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