In a small saucepan combine the apple juice, mead, honey, sugar, and lemon juice. Bring to a simmer over medium heat. The syrup will begin to foam as it heats up. Use a small ladle to skim the foam off the surface. Turn off the heat just before the syrup starts to boil, stirring until the sugar dissolves. Cover and let the syrup cool down while you prepare the cake.
Apple Mead Honey Cake
Preheat the oven to 330 deg F. Spray a bundt cake mold generously with non-stick spray. Alternatively, use a 9″ x 13″ baking dish.
In a mixing bowl combine the flour, baking soda, and salt. Whisk together to combine. In a small bowl or measuring cup combine the yogurt and mead. Whisk until smooth and set aside.
In the bowl of a stand mixer combine the softened butter and sugar. Beat using a paddle attachment until the butter and sugar are fully incorporated and creamy. Scrape down the sides as needed. Add the honey and vanilla and beat until combined.
Add the eggs one at a time to the mixer, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. After all the eggs have been added beat the mixture on medium high to ensure the mixture is fully combined and is light and fluffy.
Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the yogurt mixture and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the yogurt mixture. Add the last of the flour mixture and beat on low just until the batter is fully combined. Lastly, add the diced apples and mix just until combined.
Drop the cake batter into the bundt cake pan, making sure to fill in all the crevasses. Spread the batter evenly and tap the cake pan a few times on the counter to remove any air pockets. Bake at 330 deg F for 50 to 60 minutes until done. Insert a skewer or toothpick into the middle of the cake, if it comes out clean the cake is done.
Place the bundt pan on a rack. Let cool 5 minutes and then poke the top of the cake with a skewer in several places. Spoon half the syrup over the top of the cake in small ladlefuls, allowing it to absorb into the cake. Carefully turn the cake out onto a baking sheet. Use a pastry brush to brush the remaining syrup evenly over the whole cake. Let cool until serving.
Whipping cream
Add the whipping cream to the bowl of a stand mixer fitted with a whip attachment. Whip the cream on high speed until it begins to thicken. Add the sugar and vanilla and continue beating until the whipped cream has stiff peaks. Serve the cake topped with a dollop of whipped cream and enjoy!