Spiced Honey Apple Cake
Cinnamon, nutmeg, and ginger highlight sweetness of the apples for this twist on honey apple bundt cake.
Servings: 8 people
Calories: 372kcal
Ingredients
- 3 cups all purpose flour
- ½ cup white sugar
- ¼ cup light brown sugar
- ¾ cup honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoon ground ginger
- ¾ teaspoon salt
- 1 cup melted butter
- 1.5 teaspoon vanilla extract
- 3 large eggs
- 2 cups granny smith or honeycrisp apples (peeled, cored, and shredded or minced)
- ¼ cup (or 1 single serving cup) natural apple sauce * check for additives
- powdered sugar optional for decoration
Instructions
- Preheat oven to 350 degrees F. Grease your bundt cake pan. Take your time to evenly coat the entire inner surface. I used canola oil. Peel, core and shred or mince about 3 apples and set aside.
- In a large mixing bowl, add flour, sugars, baking powder, baking soda, cinnamon, salt, and spices. Mix together with a fork.
- Add honey, melted butter, eggs and vanilla and mix on medium with an electric mixer until well combined. You can do this step in a separate bowl if you’d like but I find it works well in the same bowl. Fold the apple sauce and shredded apples into the batter and continue mixing on medium until well combined.
- Pour your batter into the pan until it’s about ¾ full. Gently push the batter to the outside of the pan, pushing very slightly up the walls of the pan. Tap the pan to help get rid of any air pockets that might interfere with seeing the pretty details of the pan once baking is complete.
- Bake cake at 350 degrees F for 75 minutes. When the edges darken and pull fully away from the sides of the pan and the cake browns looks slightly browned it’s done. You can be sure by inserting a toothpick into the thickest part of the cake. If it comes out clean, it's done. It’s a very moist cake so be sure not to undercook it.
- Let the cake cool for just 10 minutes, then invert it onto a wire cooling rack. Tap the Bundt pan gently to release the cake. If your cake sticks, use a butter knife to carefully loosen the cake around the edges and center tube. If pan was properly greased it should easily drop right out.
- Continue to cool on wire rack another 10 minutes. Then lightly shower your cake with powdered sugar before serving.
Nutrition
Calories: 372kcal | Carbohydrates: 83g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 383mg | Potassium: 160mg | Fiber: 2g | Sugar: 46g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg