My sister-in-law, Becky, made this Honey Apple Cake one year while visiting over the Christmas Holidays. It was so delicious, we all loved it, and I’m happy she shared her recipe with me. Since the cake is made with apples and honey I thought it would be a perfect dessert to make and share this time of year for those of you celebrating Rosh Hashanah. It’s traditional to eat apples and honey on Rosh Hashanah for a sweet new year.
Happy New Year to all my Jewish friends and readers!
Ok, so here’s the thing with me and baking…I love sweets and will eat it all day long if it’s sitting around the house. You see those three slices in this picture:
Yup, I ate them. ALL THREE OF THEM. Three pieces of cake in one day! And since my husband is out of town during the week who else was going to eat this cake besides me? I figured I better stop before I ate the entire cake and the only way to do that was to get rid of it! So I wrapped it up and took the rest of the cake downstairs to the concierge in our building to share with them. I had to get it out of the house. Only way I’d stop eating it!
I’m sure you will love this Honey Apple Cake just as much as I do. Not only is it really moist to begin with, but then you drizzle a honey glaze on top while the cake is still warm. Yum O Yum! The honey glaze is sort of like a honey caramel sauce. It’s sooooo good. A perfect cake to make this fall!
- 1 C. pecans, divided
- 2 C. sugar
- 1 C. vegetable oil
- ¼ C. honey
- 3 eggs
- 1 tsp. vanilla
- 3 C. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 3 C. apples, peeled, chopped (I used 2 large Granny Smith apples)
- 1 C. brown sugar
- 1 stick butter
- ¼ C. honey
- ¼ C. milk
- Preheat oven to 350 degrees. Grease and flour bundt pan. Sprinkle the bottom of the bundt pan with ¼ cup of the pecans.
- In large bowl, beat the sugar, oil, honey and vanilla together on medium speed until well blended. Add eggs, one at a time. Beat again until well combined.
- In separate bowl combine flour, baking soda, salt, cinnamon and nutmeg. Then add flour mixture to sugar/egg mixture and beat on medium speed until well blended.
- Stir in apples and remaining ¾ C. pecans. Pour batter into bundt pan (it will be a thick batter).
- Bake 55-60 minutes. Cool on wire rack for 15 minutes, then remove from pan and set on rack over wax paper. Pour honey sauce over warm cake. Heat up leftover honey sauce to serve with the cake.
- In larger saucepan (you'll need the extra room when it starts to boil), combine all ingredients and bring to boil. Stir constantly for 2 minutes. Set aside and let it cool down a bit. It should still be warm though when you pour it over the cake.
