Apple Honey Bundt Cake

Apple Honey Bundt Cake

102 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
JAYDA
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch bundt cake

ADVERTISEMENT

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.

Share It

Reviews (102)

Rate This Recipe
MOTTSBELA
58

MOTTSBELA

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*
55

*Lisa*

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
36

Me

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!

More Reviews

Similar Recipes

Apple Bundt Cake
(291)

Apple Bundt Cake

Fresh Apple Cake III
(32)

Fresh Apple Cake III

Bundt Dutch Apple Cake
(31)

Bundt Dutch Apple Cake

Apple Ugly Cake
(32)

Apple Ugly Cake

Mom's Prize Winning Raw Apple Cake
(31)

Mom's Prize Winning Raw Apple Cake

Washington Apple Cake
(22)

Washington Apple Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Apple Bundt Cake

>

next recipe:

Best Moist Apple Cake