Apple Honey Bundt Cake 117 Recipes

APPLE HONEY BUNDT CAKE

Steps:

• 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.

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
• In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
• Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
• Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

APPLE HONEY BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a 9 inch Bundt pan.
• 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.
• Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean.
• Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.

APPLE-HONEY BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

THE BEST HONEY BUNDT CAKE

Steps:

• Set oven to 325 degrees.
• Set oven rack to middle position.
• Grease a Bundt pan.
• In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
• In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
• In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
• Beat in oil and vanilla or brandy (if using).
• Beat in sugar 2 tablespoons at a time until well blended.
• Alternately fold in flour and honey mixture (batter will be fairly thin).
• Add/fold in raisins.
• Pour batter into prepared Bundt pan.
• Bake in center oven for 60-70 mins, or until cake tests done.
• To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

APPLE HONEY BUNDT CAKE

Steps:

• 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.

HONEY APPLE CAKE

Steps:

• 1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
• 2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
• 3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
• 4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
• 5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
• 6. With a wooden spoon, stir in the chopped apples.
• 7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
• To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
• To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.

HONEYED APPLE CAKE

Steps:

• In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
• In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.
• Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine sugar, applesauce, and diced apples. Mix in eggs and nuts.
• In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Add to apple/egg mixture and stir until combined.
• Pour into a greased 13- by 9-inch baking dish. Sprinkle lightly with additional sugar if desired.
• Bake for 1 hour.
• You can replace the walnuts in this recipe with equal amounts of almonds or pecans.
• Granny Smith, Honey Crisp, Golden Delicious, and Cameo apples are the best to use when making cakes and pies. They are firm yet juicy apples, and cook best in baking applications. They are also available year-round at your local grocery store or farmer's market.
• Serving size: 1 serving
• Calories: 244
• Fat: 4g (14.6% calories from fat)
• Cholesterol: 29mg
• Sodium: 818mg
• Total Carbohydrate: 49g
• Dietary Fiber: 2g
• Protein: 5g