Honey-Apple Bundt Cake

  • Serves: Makes one 12-cup Bundt cake
  • Baking Temp (degrees F): 350
  • Views: 8399

Recipe by CYNDI65, Premium Member © 2010 Sarah Phillips CraftyBaking.com

photo Southern Living
CYNDI65, Premium Member, Says: "Sarah, this is the cake recipe that I intended on posting earlier this year, but forgot! It's so good! GREAT with a cup of coffee!" It comes with a warm Honey Sauce recipe and the cake is filled with fresh apples and pecans. It's so moist, too.

1 cup finely chopped pecans, divided

3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg

2 cups sugar
1 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla extract
3 large eggs

3 cups (about 3 large) Golden Delicious Apples, peeled, cored and diced

Honey Sauce, recipe below

1. Position an oven shelf in the middle of the oven. Preheat the oven to 350 degrees F.
Grease and flour a 12 cup Bundt pan (do not use one with an intricate design).
Sprinkle bottom of pan with 1/4 cup pecans. Set aside.

2. Combine flour, baking soda, cinnamon, salt, and nutmeg in a medium size bowl.

3. With a stand mixer, fitted with a paddle attachment, beat sugar, oil, honey and vanilla at low speed, until just blended.
Add eggs, 1 at a time, beating on low just until blended.

4. With the mixer on low, continuously add the flour mixture, beating at low speed just until blended.

5. Unclamp the bowl, and with a large rubber spatula, fold in remaining 3/4 cup pecans, and diced apples.

6. Spoon the batter into the prepared pan.

7. Bake the cake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out with a few moist crumbs, but not batter.
Cool in pan on wire rack 15 minutes; remove from pan onto to wire cake rack set over a rimmed cookie sheet.

8. Immediately pour 1/2 cup Honey Sauce over warm cake. Let cake cool.

Serve with remaining warm sauce and if desired, ice cream.

1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/3 cup milk
1/4 cup honey

Bring all ingredients to a boil in a medium saucepan over medium high heat, stirring constantly; boil, stirring constantly, 2 minutes. Keep warm.

Cyndi's note: This will make 1-1/2 cups of sauce. You will only use approximately. 1/2 cup for the glaze.
If you are not going to serve this with the individual slices (which I definitely recommend doing because it is awesome!) you might want to cut the recipe down some.

Moist cakes with fruit and honey, such as this, are best stored in the refrigerator. They will keep for a few days.

Adapted from Southern Living, September, 1999