Tuesday, September 18, 2012

By the Batch – Honey Apple Bundt Cake

I hope everyone celebrating has had a lovely Rosh Hashanah! If you follow Sugar and Shimmer on Facebook you’ll know that I was busy in the kitchen this weekend baking up a storm. Today I want to share with you a recipe for an incredible Honey Apple Bundt Cake courtesy of the Shiksa in the Kitchen (love her!). I made some slight modifications but all credit to Tori – check out her original recipe here.

Honey Apple Bundt Cake



  • 3 eggs
  • 1 cup honey
  • 1/2 cup white sugar
  • 1/4 cup dark brown sugar
  • 1 1/4 cup canola oil
  • 1 1/2 tsp vanilla
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • 4 Granny Smith apples - peeled, cored, and shredded


  • 1 cup + 3 tbsp icing sugar
  • 1/4 tsp vanilla
  • 1-2 tbsp milk


Preheat oven to 325 degrees 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, no more than 3/4 full. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. 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, it should be done. You should be able to insert a toothpick into the thickest part of the cake and have it come out clean.

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.

To decorate sift 3 tbsp icing sugar on to cake. Next, make your drizzle icing. Sift 1 cup of powdered sugar into a mixing bowl. Add ¼ tsp of vanilla extract and 1 tbsp milk to the bowl and stir. Add additional milk by teaspoonfuls, mixing constantly, until the mixture has the texture of thick honey. Drizzle over the cake. Allow icing to dry completely before serving, about 30 minutes.

According to Sarah

This cake came out beautifully! Mine baked for 80 minutes and was perfect. It released from the Bundt pan very easily and I love the suggestion for decorating. The cake itself was moist but not mushy – it had the perfect amount of springiness to it. One suggestion, make it on the day you intend to eat it because it does get soggy after sitting for a couple of days. Though that shouldn’t be a problem because it’s so good it’ll get eaten up quickly! Even my very picky mom – who normally doesn’t eat dessert with fruit in it – thought this was delicious :)

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