This was my first attempt at baking a bundt cake. It was about time really, since I got the bundt cake pan ages ago! I got this recipe on the The Shiksa in the Kitchen blog and it was fantastic, SUPER MOIST and even those that aren’t the biggest fans of honey loved it! I made the icing slightly differently, but the rest I kept exactly the same. Check out the recipe below the pictures.
Recipe Origin: http://theshiksa.com/2013/08/16/honey-apple-cake/
Honey Apple Bundt Cake Recipe:
- 3 eggs
- 3/4 cup honey
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 1/4 cup 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
- 4 Granny Smith apples – peeled, cored, and shredded
- 1-2 cup(s) powdered sugar
- 2 tbsp water
- Preheat oven to 325 F. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, 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.
- Spray your Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour your batter into the pan. Bundt pan depths vary, so make sure the batter fills the pan ¾ full or less. Do not fill beyond ¾ or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan.
- Bake cake in preheated oven for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it’s done. It’s a very moist cake, so it’s easy to undercook it– err on the side of caution and let it bake a little longer if you’re unsure (but don’t bake it too long or it will dry out!).
- Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely (very important to let it cool before frosting).
- For the icing, bring water to a boil in a small pot, add icing sugar and whisk rapidly, trying to smooth it as best as you can, about 2 minutes. Remove from heat and drizzle on the cooled cake with a spoon.