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Apple Honey Bundt Cake

Apple Honey Bundt Cake

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JAYDA

The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.
  2. 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.
  3. 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.
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Reviews

MOTTSBELA
62
10/24/2005

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.

*Lisa*
60
9/20/2007

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!

Me
40
12/6/2007

Delicious! It was very sweet, but I like it sweet. I made it fat free by substituting pumpkin for all of the fat,which produced an extremely moist cake. I'll definitely make again!