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- Dish type
- Classic cakes
- Bundt cakes
To make this moist and delicious cake even more special, dust with icing sugar, sprinkle with cinnamon or drizzle with warm honey before serving. If you do this, reduce baking time to 45 minutes.
3 people made this
- 200g caster sugar
- 240ml vegetable oil
- 2 eggs
- 180ml honey
- 1 teaspoon vanilla extract
- 300g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 apples - peeled, cored and grated
- 100g chopped walnuts
MethodPrep:15min ›Cook:55min ›Ready in:1hr10min
- Preheat the oven to 160 C / Gas 3. Lightly grease and flour a 23cm Bundt cake tin.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, bicarbonate of soda, salt, cinnamon and allspice; stir into the mixture just until moistened. Fold in the apples and nuts.
- Bake for 50 to 65 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Let cool for 10 to 15 minutes before turning out onto a plate.
Reviews & ratingsAverage global rating:(211)
Reviews in English (174)
ABSOLUTELY FANTASTIC! i made some alterations in an attempt to make it healthier. I used 1/2 cup splenda and 1/2 cup of splenda brown sugar. i also only used 1/2 cup of honey. i used half applesauce and half olive oil. i also used whole wheat flour and i didnt have allspice so i added nutmeg instead. I also chopped the apples up instead of shreaded them. I will DEFINATLY make this again!-20 Sep 2007
Quite good! We cut the sugar to 1/4 cup and the honey to 1/2 cup. Substituted 1/2 vanilla rice milk for 1/2 the oil. Also, had no nuts. Easy to make. Shared with the neighbors, who also liked it. Plenty sweet with less suagar and honey. We will definitely use this recipe again.-24 Oct 2005
Okay - all honesty......was drinking....made the cake....messed up the flour mixture....realized the mistake, pulled the cake out of the oven (within 10 mins) added the appropriate amount of flour and this cake was awesome! Very,very good - thanks for sharing!!-21 Oct 2007
Apple honey Bundt cake recipe - Recipes
Apple-Honey Cakes: Episode 204, Desserts
9 TBSP melted unsalted butter
1 cup apple mixture (1/4 cup grated 3/4 cup cut into small dice)
1 TBSP grated orange zest
Mini bundt pan that holds 6 cakes or a bundt pan that holds at least 6 cups.
1. Place dry ingredients in a bowl.
2. Add the apple mixture into the dry ingredients tossing well. The flour coats the apples and helps prevent them from all sinking to the bottom.
3. In another bowl add the melted butter, brown sugar, honey, eggs and mix well.
4. Add the wet ingredients into the dry mixture making sure you mix until you no longer see any flour.
م. Portion evenly with a spoon into the greased and floured mini bundt pan.
6. Bake around 18-20 minutes or until a toothpick inserted into one of the cakes comes out clean.
7. Let cool for a minute and turn out onto a sheet pan.
9. Drizzle with the honey mixture.
10. Let it set for 10 minutes to harden the drizzle.
Enjoy with a cup of Earl Grey Tea or a glass of Prosecco.
Apple Honey Cake Drizzle
1 1/2 cup of Confectioners sugar (sifted)
1/8 cup of lemon juice, 1 T of warm honey
1. Place the confections sugar into a bowl.
2. Add the lemon juice and the warm honey.
4. Let set for a minute or two to thicken.
You could also use fresh squeezed orange juice in place of lemon juice.
If the mixture is too stiff, add another tsp. or 2 of lemon juice.
Note: If using organic or local apples, I leave the skins on otherwise I would peel the apples.
- Bundt Cake:
- 1 1/2 c. honey
- 1/2 c. butter or margarine
- 1/2 c. brown sugar
- 4 eggs, separated
- 3 c.+ 2 tablespoons sifted cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 c. sour cream
- Honey Glaze:
- 2/3 c. honey (warmed)
- 1/4 c. brown sugar
- 1/3 c. melted butter or margarine
- 1 teaspoon vanilla
Heat the oven to 325 degrees. Cream the butter and sugar together. Blend in the egg yolks, one at a time and beat until the batter is fluffy. Stir in the honey.
Sift the cake flour with other dry ingredients, add to egg yolk mixture and gently blend. Add sour cream and blend.
Beat separated egg whites until stiff, then gently fold into the batter.
Pour into Bundt cake pan that has been coated with baking spray. Bake at 325 degrees for 50-55 minutes or until an inserted toothpick removes cleanly. Cool on wire rack.
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
- Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
- Cook’s Notes:
- If you’re baking the cake in loaf pans, reduce baking time to 45 minutes, or until a tester inserted in the center of each pan comes out clean.
- You can substitute pecans for the walnuts, if you like.
Per Serving: 464 calories 24.1 g fat 60.2 g carbohydrates 5 g protein 31 mg cholesterol 353 mg sodium. Full nutrition
Source: Read Full Article
Honey Apple Bundt Cake With Apple Caramel Sauce
THE MINNESOTA VIKINGS BEAT THE NEW ORLEANS SAINTS IN THE NFC DIVISIONAL ROUND GAME LAST SUNDAY. To celebrate that stunning victory, I developed this recipe for honey apple Bundt cake with apple caramel sauce using as many Minnesota products as possible. Minnesota is the home of Nordic Ware, the manufacturer of Bundt pans so that was my choice for the pan. Next, Land O Lakes is a Minnesota company and the producer of the butter, whipping cream, and half and half that I buy. There are many apple orchards in the state, Gold Medal Flour is based in Minnesota, and there’s no shortage of beekeepers providing honey.
Two of my favorite apple varieties went into this cake–McIntosh and Granny Smiths. Peeling them was fast with my favorite Swiss peeler (which I got at the Minnesota state fair several years ago) then coring and sectioning them was even faster with the OXO corer and divider. After that, I tossed them into our food processor and buzzed them very briefly because I wanted small pieces, not a puree.
I mixed up the batter, then folded the apples in with a large rubber scraper, making sure that they were evenly distributed.
The oven was preheated and my 12-cup Bundt pan was ready with DIY baker’s joy Bundt pan prep mixture brushed on, so I scooped the batter into the pan, smoothed the top, tapped the pan on the counter 3 or 4 times, did a tilt-a-whirl motion with the batter in the pan (did you know that ride was invented in Minnesota?), then slid the pan into the oven.
Most Bundt cake recipes say to bake the cakes for anywhere from 50 minutes to 90 minutes for similar cakes, but I’ve learned to start checking all cakes at about 80% of the stated baking time. Our house was filled with the intoxicating fragrance of honey and apples baking. This cake was perfectly baked at 50 minutes.
After being pulled out of the oven and set on a cooling rack, all cakes need to rest in the pan for a few minutes in order to firm up a bit, and I leave large Bundt cakes in the pan for at least 10 minutes but no more than 15 minutes before I turn it out onto a serving plate.
While the cake cooled, I made the apple caramel sauce that to drizzle over the top of individual slices of cake. I began by melting brown sugar and butter together with a pinch of salt in a small pan with a heavy bottom. After it came to a bubbling boil, I turned down the heat and kept it going for another 5 minutes, then added undiluted apple juice concentrate and brought it back to a boil again. I let it bubble for another 5 minutes until it seemed to be about as thick as I wanted it, then removed it from the heat and stirred in the heavy cream. I poured it into a canning jar, let it cool to room temperature, then covered and refrigerated it overnight.
After 3 hours the cake was completely cool, so I covered it with my cake dome and stored it at cool room temperature overnight.
While I can assure you that the plain honey apple Bundt cake is great, I always like to add a little something extra.
I warmed up the apple caramel sauce, put it into a squeeze bottle that we keep for the purpose, and embellished that lovely piece of cake. Oooo, this is really getting good!
But I still wasn’t done. There was vanilla bean ice cream in the freezer, so I got that out and nestled a scoop of it next to the slice of cake. Now THAT is a dessert worthy of being called Minnesotan.
Believe me, this cake is every bit as delicious as it looks.
I’ve got my fingers crossed and my Vikings shirt ready to go as we cheer on our Minnesota Vikings when they play the Philadelphia Eagles in the NFC Championship game next Sunday (1/21/18). If the Vikes win that game, they’ll be the first team in the history of the NFL to play in a Super Bowl on their home field. GO VIKES, BRING IT HOME! SKOL.
As always, please leave a question or a comment and rate this recipe with the stars below if you like the post, then Pin, Tweet and/or share on Facebook and Instagram.
Honey Bundt Cake Recipe
This delicious honey cake is lightly sweetened and can be served on its own without any frosting at all. You can serve it with your favorite fresh fruit. Or, try serving it as a honey bundt cake with glaze.
This is the perfect choice for times when you want a simple dessert. It can be made ahead of time so it’s ready when you want to serve it. And, it goes just as well with a cup of tea for brunch as it does with coffee for dessert.
Can I make mini bundt cakes?
You certainly can. This recipe makes one large cake. But, if you prefer, you can bake them in mini bundt pans as well.
You will need to test them with a knife to see when they are done. The total baking time will depend on the size of the pan.
Tools to make this recipe
If you have a stand mixer, you can certainly use that to mix the ingredients. Or, a hand mixer will also work just as well. You can even mix it with a wooden spoon if you want to. It’s really a very flexible recipe.
What kind of pan is best?
You can use either a bundt cake pan or an angel food cake pan. Both pans are types of tube pans. With an angel food cake pan, the center lifts out of the mold.
A bundt cake pan is typically one piece and often has a more decorative finished shape. Any type of tube pan will work with this honey bundt cake recipe.
What can I top this with?
I enjoy this type of cake plain as it is. But, you can certainly top it as well. Here are just a few ideas.
- Confectioner sugar glaze
- Melted chocolate
- Fresh fruit
- Pie filling
- A dusting of confectioner’s sugar
- A drizzle of honey
- Sugar glaze with chopped walnuts
Can I make this ahead of time?
You can definitely make this cake ahead of time. Just wrap it tightly in plastic wrap after it has come to room temperature. This will allow you to make it up to one day ahead.
Can I freeze honey bundt cake?
Yes, if you don’t want to be tempted to eat the entire cake in one weekend, you can certainly freeze some of it. I would recommend freezing individual slices.
All you need to do is to slice the cake and place each piece in a Ziploc freezer bag. Then, when you want to enjoy a slice, you can just take it out of the freezer and let it thaw on the counter.
You can keep this cake frozen for about 3 months. Just make sure that the bags are sealed tightly to prevent freezer burn. It will taste best if you enjoy it within two weeks.
What can I add to the cake?
If you’d like to add something to jazz up the cake a bit, why not consider a cup of mini chocolate chips? Or, chopped walnuts or pecans are also a delicious addition. A handful of fresh blueberries looks gorgeous in the final cake and tastes delicious too.
Any of these dessert fillings would be delicious in the center of your cake.
Honey Apple Cake
When you think of fall entertaining and the upcoming holidays, a few things instantly come to mind. For me, I usually think of anything pumpkin or apple. With the usual addition of lots of cinnamon, clove and nutmeg of course. It complements those fall flavors so well and they just belong together. Wouldn’t you agree? Today I wanted to share an easy honey apple cake recipe that encompasses all of those flavors into one little (or big) slice. I prefer to put this in a bundt pan too because it makes it look oh so professional and beautiful. I top it with a simple glaze and serve it with a big cup of coffee.
A honey apple cake is actually a popular recipe to make for Rosh Hashanah, the Jewish New Year. The apples and honey symbolize a sweet start to the new year. As a kid, this was always a favorite tradition to devour apples dipped in honey. Creating a honey apple cake recipe to make for dessert and to enjoy throughout the week after the holiday dinner, is just well, the icing on the cake. If you aren’t Jewish don’t worry, this cake will be impressive to any fall or holiday parties you have to go to or entertain for. I promise this honey apple cake recipe I got from Tori Avey is a breeze!
I whipped this cake up – yes it really was easy to just whip right up – and the aromas of fall filled my home. Once it cooled, which took some willpower on my end to not dig into it immediately, I knew I should enjoy this the only way I knew how. On the couch, snuggled up with my dog, Pork, and with a hot cup of coffee. Snuggled up in a cozy blanket with these warm fall flavors just makes for a great evening at home.
You don’t have to go fancy with a bundt pan either. This will work perfectly in a loaf pan or even in muffin tins for easy grab and go breakfast (or dessert). I just love the smell of the house after I bake this up though. It’s an instant mood lifter.
Beehive Honey Bundt Cake:
During this past week, I have been in full-on moving mode. However, I did take a short break to bake this Beehive Honey Bundt Cake.
As you may know, I recently purchased a new home. If you&rsquove ever moved, you&rsquore all-too-aware that it&rsquos a time-consuming process. Over the last few weeks, I&rsquove emptied two storage units (which I needed because I sold my previous home several months before closing on my new one). I&rsquove also gradually been clearing out my apartment through countless car trips to my new place.
On top of all that, I&rsquove scheduled things at the new house &ndash internet installation, tree trimming, gutter cleaning, radon mitigation system installation, and so on. It seems like I&rsquom meeting another installer or delivery driver every day. (And you know how much fun it is having to wait for them to arrive in the 4-6-hour window you&rsquore given. Ack!)
Needless to say, life has been a bit chaotic as of late.
I feel guilty about not posting much here on the blog and on social media, but my hope is to be more settled in a couple weeks when I&rsquove officially vacated my apartment.
Please know that telling you all of this is more explaining than complaining. I&rsquom so happy and fortunate to be able to move into my new place.
I guess I&rsquom feeling a tad stressed and just hoping this explanation will be the reminder I need to not put more pressure on myself.
Well, enough of that. Let&rsquos talk about this Beehive Honey Bundt Cake and *spoiler alert* the start of IBC&rsquos 2018 Recipe Card Printables!
I went back and forth about whether to continue my yearly seasonal printable recipe cards. (You can find previous years&rsquo collections here: 2016 / 2017)
As you can see, I decided to continue, but with a little twist this year. Instead of making the cards seasonal (spring, summer, fall, and winter), I&rsquove decided to base them on a particular post or project I&rsquom working on. They&rsquoll still end up feeling a bit seasonal, but the inspiration is different.
You can grab all the details (and FREE download) for these Honey Bee Recipe cards HERE.
I&rsquom super excited about the new design and format. Hope you like them, too!
Okay, NOW we can get back to the Beehive Honey Bundt Cake.
How To Make French Apple Cake
Begin by combining the flour, baking powder and salt in a small bowl. No need to sift just whisk well.
Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time.
Beat in the vanilla extract and rum.
It will look a little grainy at this point that’s okay.
Use a rubber spatula to fold the apples into the batter.
Have a 9-inch springform pan greased or a 9-inch cake pan greased, lined with parchment, and greased again.
Scrape the batter into the prepared pan and even the top.
Sprinkle with 1 tablespoon of granulated sugar.
Bake the cake for about 40 minutes, until golden and crisp on top.
Serve warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Honey Apple Cake
My sister-in-law, Becky, made this Honey Apple Cake one year while visiting over the Christmas Holidays. It was so delicious, we all loved it, and I’m happy she shared her recipe with me. Since the cake is made with apples and honey I thought it would be a perfect dessert to make and share this time of year for those of you celebrating Rosh Hashanah. It’s traditional to eat apples and honey on Rosh Hashanah for a sweet new year.
I’m sure you will love this Honey Apple Cake just as much as I do. Not only is it really moist to begin with, but then you drizzle a honey glaze on top while the cake is still warm. Yum O Yum! The honey glaze is sort of like a honey caramel sauce. It’s sooooo good. A perfect cake to make this fall!