Apple Honey Bundt Cake Recipe

Name: Apple Honey Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 cup white sugar; 1 cup vegetable oil; 2 eggs; 0.75 cup honey; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 0.25 teaspoon ground allspice; 3 apples - peeled, cored and shredded; 0.75 cup chopped walnuts

Cook Time: 55 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings:

1 cup white sugar
1 cup vegetable oil
2 eggs
cup honey
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
teaspoon ground allspice
3 apples - peeled, cored, and shredded
cup chopped walnuts

Directions

Step 1: Preheat the oven to 325F (165C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.

Step 2: In a large bowl, stir together the sugar and vegetable oil.

Step 3: Beat in the eggs until the mixture becomes light and fluffy. Then, stir in the honey and vanilla extract.

Step 4: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ground allspice.

Step 5: Gradually add the dry ingredients into the wet mixture, stirring until just moistened.

Step 6: Gently fold in the shredded apples and chopped walnuts, ensuring everything is evenly incorporated.

Step 7: Transfer the batter to the prepared pan or pans.

Step 8: Bake the Bundt cake for about 1 hour, or until a toothpick inserted into the crown of the cake comes out clean. Start checking for doneness after 50 minutes.

Step 9: Let the cake cool for 10-15 minutes before inverting it onto a plate. Gently tap the pan to remove the cake.

Step 10: If desired, dust with powdered sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Recipe Tips

If you're baking the cake in loaf pans, reduce the baking time to 45 minutes, or until a tester inserted into the center of each pan comes out clean.
You can substitute pecans for the walnuts if preferred.

Nutrition Facts (per serving)

Calories: 464
Total Fat: 24g (31% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 31mg (10% Daily Value)
Sodium: 353mg (15% Daily Value)
Total Carbohydrate: 60g (22% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 38g
Protein: 5g (10% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 44mg (3% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 121mg (3% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This moist and delicious Apple Honey Bundt Cake combines the natural sweetness of honey and apples, making it a perfect treat for any occasion. It's a versatile cake that can be enjoyed for breakfast, dessert, or as a sweet snack. Below we explore the origins, regional differences, and interesting facts about this delightful dessert.

History of Origin

The Apple Honey Bundt Cake finds its roots in traditional American baking, where honey cakes have been made for centuries. The practice of using honey in cakes is especially prominent in Jewish culinary traditions, particularly during Rosh Hashanah, the Jewish New Year, when honey symbolizes the wish for a sweet year ahead. While Bundt cakes themselves originated in Europe, the American version has incorporated local ingredients such as apples and honey, making it a quintessential American dessert that blends cultural influences into one delicious treat.

Regional Features

This cake is particularly popular in the fall, when apples are in season. Regional variations include the addition of nuts like walnuts or pecans, which provide a pleasant crunch. In the Northeast United States, the cake is often baked with tart apples like Granny Smith to balance out the sweetness of the honey, while in the South, more honey might be used to enhance the cake's rich flavor. Some bakers even add spices like cinnamon, nutmeg, or allspice to bring warmth and depth to the flavor, making it a cozy treat for autumn or winter gatherings.

Distinguishing from Similar Dishes

While similar to other fruit cakes, the Apple Honey Bundt Cake stands out due to its distinctive combination of honey and apple flavors. Unlike many fruit cakes that are dense or overly spiced, this cake remains light and moist due to the shredded apples incorporated into the batter. The honey provides a natural sweetness, unlike traditional sugar-laden cakes, giving it a unique balance of flavors. Additionally, the use of a Bundt pan gives the cake its signature ring shape, making it a visually appealing dessert for special occasions.

Where It's Typically Served

Apple Honey Bundt Cake is often served during festive occasions such as Rosh Hashanah, Thanksgiving, or family gatherings. Its warm, comforting flavors make it an ideal choice for sharing with loved ones. Its also a popular dessert at bake sales and potluck dinners, as it can easily be transported and sliced for serving. Some enjoy it with a cup of coffee or tea, while others pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.

Interesting Facts

The Bundt pan, which gives the cake its signature shape, was inspired by European cake traditions, specifically the Gugelhupf, a dense cake from Central Europe.
Honey has been used in baking for centuries, not only for its sweetness but also for its natural preservative properties. In ancient times, honey was often used to sweeten cakes and other treats for royalty and nobility.
Apples are a symbol of knowledge and temptation in many cultures, and in the context of this cake, they symbolize the sweetness of life and abundance during the fall harvest season.
Although the cake is sweet, its flavor profile can be adjusted by using tart apples or reducing the amount of sugar, making it a versatile recipe that can be customized to suit different tastes.

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FAQ about Apple Honey Bundt Cake Recipe

Store the Apple Honey Bundt Cake in an airtight container at room temperature for up to 3 days. If you'd like to keep it for a longer period, you can refrigerate it for up to 1 week. To prevent it from drying out, ensure it is well-covered.

Yes, you can freeze the Apple Honey Bundt Cake. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will stay good for up to 3 months in the freezer. To defrost, let it sit at room temperature for a few hours before serving.

If you prefer not to use walnuts, you can substitute them with other nuts like pecans, almonds, or even hazelnuts. Alternatively, you can omit the nuts entirely for a nut-free version of the cake.

For the best flavor, use tart apples like Granny Smith or Honeycrisp. They provide a nice contrast to the sweetness of the honey. If you prefer a sweeter cake, you can use Gala or Fuji apples.

Yes, you can adjust the sweetness by reducing the amount of honey or sugar. If you prefer a less sweet cake, try cutting the sugar by 1/4 cup or use a lower-sugar alternative like agave syrup. Keep in mind that reducing sugar may affect the texture slightly.

To avoid a dense cake, make sure not to overmix the batter once the dry ingredients are added. Overmixing can lead to a tough texture. Additionally, ensure you're using fresh baking powder and baking soda for proper leavening.

If you don't have a Bundt pan, you can use two 9x5 inch loaf pans instead. The baking time will be shorter, around 45 minutes, so be sure to check for doneness with a toothpick. You can also use a round cake pan, but the cake may need additional time to bake.

Yes, you can make this cake without honey. You can substitute the honey with maple syrup, agave nectar, or another liquid sweetener of your choice. Keep in mind that this will slightly alter the flavor profile, but it will still be delicious.

Yes, you can experiment with other fruits. Some good options include pears, peaches, or even berries. Just make sure to chop or grate the fruit to a similar consistency as the apples so that it blends well with the batter.

To check if the cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If it’s wet, bake for an additional 5-10 minutes and check again.

Comments

Richard Green

02/03/2025 12:42:18 PM

Based on other reviews, I made some modifications to this recipe. I used 2/3 cup of sugar, 1/2 cup of oil, 1/2 cup of unsweetened applesauce, 1/2 cup of honey, and added 2 chopped apples (a mix of green and gala) but used less due to their large size. I also included 2 cups of flour and 1/2 cup of oatmeal. I opted to bake them as muffins, sprinkled cinnamon and sugar on top before baking, and they turned out delicious. They were baked for around 20 minutes and came out perfect.

Ashley Scott

03/06/2023 02:14:06 AM

I thoroughly enjoyed this recipe and made some adjustments to suit my taste. Instead of using all white sugar, I opted for a combination of 1/2 cup white sugar and 1/2 cup dark brown sugar. I sliced and thinly cut 5 small apples, then tossed them with sugar, cinnamon, and a spoonful of flour before allowing them to sit while I prepared the remaining ingredients. I increased the amount of cinnamon in the flour mixture and replaced allspice with freshly ground nutmeg. To assemble the cake, I spooned enough batter to cover the bottom of the Bundt pan, layered half of the apple mixture on top, added more batter, the remaining apple slices, and finally topped it off with the remaining batter.

Michelle Nguyen

08/03/2022 07:15:09 AM

I am extremely pleased with the outcome! This recipe was perfect for celebrating Rosh Hashanah. I made a few adjustments by using Namaste gluten-free flour blend, five coarsely chopped apples, and omitting the nuts. I also incorporated some suggestions from Clare's feedback: I replaced 1/3 of the oil with applesauce, added 1/2 tsp each of cardamom, nutmeg, and ginger, and 1/4 tsp of cloves instead of allspice. After baking, I drizzled warm honey over the cake and stored it in a cake carrier for about two hours before serving. The cake was wonderfully sweet, moist, and had a fantastic texture. It was a hit with everyone, and I plan to make it again - in fact, I'll be making it next week for the Yom Kippur break fast! Highly recommend this recipe!

Charles Mitchell

02/19/2024 07:47:36 PM

I enjoy honey cake and apple cake, so I decided to try this recipe. The cake was good, but extremely sweet (and I have a sweet tooth). It was very moist, but the apple flavor was overshadowed by the honey and sugar. To balance out the sweetness, I added a tangy cream cheese glaze. I used tart apples, but recommend using even tarter ones if following the recipe as is. I feel this recipe has potential but needs some adjustments. I increased the amount of cinnamon and used pumpkin pie spice instead of allspice. Next time, I plan to further enhance the spices. The recipe didn't specify apple sizes, so I used four small pink lady apples. For texture variation, I'll grate half the apples and chop the rest. I intend to reduce the sugar to 1/4 cup to let the honey and apple flavors shine. The cake doesn't really need additional sugar as the natural sweetness suffices. The moistness of the cake may be attributed to grating the apples and the honey content. Overall, I'll make this again with modifications and appreciate the recipe! :)

Jose Hill

10/13/2024 11:49:00 PM

This cake turned out fantastic! I adjusted the amount of honey to 2/3 cup and opted for local raw honey. I added a teaspoon of allspice and increased the walnuts to a cup, which gave it a delicious flavor. To prepare the pan, I sprayed it with cooking spray and dusted it with cinnamon sugar. Although it stuck in some spots, I plan to try using cooking spray with flour next time to see if that yields better results.

Sandra Lee

12/20/2024 06:58:13 AM

I followed the recipe exactly as written. The cake turned out absolutely delicious - moist and full of flavor! I brought it to an event and received many compliments. I baked it in a bundt pan, but the only surprise was that it didn't rise much and ended up as a lower ring cake instead of the typical taller bundt shape. I topped it with a warm honey and gold dust glaze, which added a lovely finishing touch!

Jerry Young

03/15/2023 10:05:08 PM

GORGEOUS! We included 1/2 cup of dates to ring in the new year. We opted for a date-free version on the next night. Such a festive touch that will now be a cherished family ritual.

Pamela Parker

09/14/2024 06:34:14 PM

This dish was absolutely delicious! I will definitely be making it again.

Christopher Moore

12/28/2024 06:03:28 PM

Great recipe! I tried making the caramel sauce from the "Desert Lovers" recipe on this website and it turned out excellent.

Jonathan Sanchez

12/27/2023 01:38:14 PM

I made a few adjustments to this recipe by using 1/2 cup of whole wheat flour and 2 cups of unbleached flour. Instead of using all oil, I used a mix of 1/2 cup oil and 1/2 cup applesauce. I also added about 1/2 cup of honey and 1/4 cup of spiced rum. The cake turned out scrumptious, and I will definitely be making it again.

Mark King

05/06/2023 03:13:35 PM

It had a delicate sweetness and was just right. Ideal for enjoying with a cup of coffee or tea as a snack!

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