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.
Honey Apple Cake
For The Cake
- 3 eggs
- 3/4 cup honey
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 1/4 cups canola oil
- 1 1/2 tsp vanilla
- 3 cups all purpose baking flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/4 tsp allspice
- Dash ground cloves
- 4 Granny Smith apples peeled, cored, and shredded
For The Icing
- 1 cup + 3 tbsp powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp milk or water
- Preheat oven to 325 degrees and spray your bundt pan with cooking spray
- In a large mixing bowl, beat the eggs together. Whisk in the honey, sugars, oil and vanilla.
- In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices. Incorporate the flour mixture into the liquid, stir to blend. Fold in the shredded apples.
- Pour your batter into the pan. Make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking.
- Bake cake in preheated oven for 75-90 minutes. When the cake is golden brown and starts to pull away from the sides, test it with a toothpick. When it comes out clean it’s done. Let cool for 10 minutes before flipping out of bundt pan. Let cool completely before glazing.
- For the glaze, combine all ingredients until smooth. For a thicker glaze, use less milk/water. Top cake with glaze and let it drip down the sides.