2 cups unbleached all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon freshly ground pepper

1 teaspoon salt

1 cup (2 sticks) unsalted butter at room temperature

½ cup honey

½ cup Billington’s Natural Light Brown Muscovado Sugar

1 cup sour cream

1 ½ teaspoons vanilla extract

2 cage-free eggs, beaten

1 ½ cups (about 3 ounces) walnuts

½ apple, peeled and thinly sliced

Preheat the oven to 375 degrees F.  Generously oil a 10-inch square baking pan and line the bottom with parchment paper.

In a medium bowl, combine the flour, baking powder, cinnamon, cloves, pepper and salt and stir to mix.  In another bowl, using an electric mixer on medium-high speed, beat the butter, honey, and brown sugar until completely blended, about 1 minute.  Add the sour cream, vanilla and eggs.

Gradually add the dry ingredients to the wet ingredients, folding gently until smooth; do not overmix.  Fold in the walnuts.

Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Transfer to a wire rack and let cool for about 30 minutes, then invert the pan and remove the cake.  Let the cake cool completely, then wrap with plastic wrap and refrigerate until ready to use.

Preheat the broiler.  Cut the cake into 1 ½-inch thick pieces and place on a baking sheet.  Fan a few apple slices on top of each piece and sprinkle with the cheese.  Broil for 4 to 5 minutes, or until the cheese is bubbly.

Serves 6 to 8.