The Best Honey Bundt Cake Recipes

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:

• 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.

HONEY BUN CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

HONEY CAKE

Steps:

• For cake:
• Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
• Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
• Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
• Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
• Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
• Let cake cool in the pan on a rack for 20 minutes.
• Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
• For glaze:
• Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
• Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
• Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
• Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
• Just before serving, sprinkle glaze lightly with flaky sea salt, if using.