I made this cake to bring for Rosh Hashana, so the key flavors were apples and honey. I used roughly 1/4 cup bass wood honey and 1/2 cup buckwheat honey. The buckwheat is a very dark, stronger flavored honey, which will likely impact the flavor. Yes, I’m trying to say, don’t use cheap honey.



Honey Apple Bundt Cake

  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 3/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cups shredded apples (3 to 4 apples)
  • powdered sugar for dusting

1. Preheat oven to 325 degrees F (300 degrees F for convection). Grease and flour a 9 inch Bundt pan.
2. In a medium sized bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
3. In a large bowl , stir together sugar and oil. Beat in the eggs until batter is light, looks like lemon curd. Stir in honey and vanilla.
4. Fold flour mixture in just until moistened. Fold apples in gently. It doesn’t need to be completely even.
5. Pour into prepared pan and bake for 50-65 minutes, or until toothpick comes out clean. Cool for 15 minutes in the pan before removing.
6. Cool completely, dust with powdered sugar, serve.

honey apple cake 2

This cake comes out incredibly moist. If you use a dark honey, the dark batter will alternate with the shredded apple, creating a almost zebra-like look. Everyone had seconds or thirds and seemed to really like this cake. It was such an easy cake to make and travels well, and left-over’s are great for breakfast the next day.

slice honey apple cake

posted by jessica at 11:21 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.