Don’t you just love a cake that gets better as it sits for a while? This cake is a prime example of that. Even a couple days after it’s baked, it’s still just as good. It has grated apples in it as well as apple chunks, which helps keep it moist. It also has some whole wheat flour in it, which gives it an extra boost of flavor.
And don’t forget, it’s drenched in a SPLENDID honey glaze, if you’re up for that (um why wouldn’t you be up for that?). I always end up eating it by the spoonful. It’s a delight!
Not to mention, this cake is simple and easy to make. I’m LAZZYY, with two Z’s and two Y’s. So what’s not to love?
In conclusion, you should probably make this cake. And then probably don’t share it.
Apple Bundt CakePrint Recipe
- Apple Cake
- 1 1/4 cups (300ml) mild-flavored oil
- 1 1/2 cups (300g) granulated sugar
- 2/3 cup (130g) lightly packed brown sugar
- 2 tsp pure vanilla extract make your own
- 3 tbsp bourbon or apple cider or more oil (I just added more oil).
- 3 eggs at room temperature
- 2 cups (300g) packed grated apples, plus 2 cups (300g) apple chunks about 4 medium apples
- 2 cups (240g) all-purpose flour, plus 1 tbsp. for tossing with apple chunks
- 1 cup (130g) whole wheat flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 3/4 tsp kosher salt
- Honey Glaze
- 1/4 cup (50g) granulated sugar
- 3 tbsp honey
- 2 tbsp bourbon or apple cider or more heavy whipping cream (I opted for more heavy whipping cream).
- 1/4 cup (60ml) heavy whipping cream
- 1 tbsp unsalted butter
- Pinch of kosher salt
For the Cake: Preheat oven to 325°F / 165°C. Generously grease and flour a 12-cup / 2.8L Bundt pan. Set aside.
In a large bowl, combine the oil, sugar, brown sugar, vanilla, bourbon or apple cider (if using), and eggs with a spoon. Stir in the grated apples.
In a separate bowl, whisk together the 2 cups / 240g all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Add dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.
Toss apple chunks and 1 tablespoon flour, then fold the apples into the batter.
Pour the batter into the prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt.
Bake for about 1 hour 15 minutes or until a tester comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a serving plate. Mine was done much sooner so I would advise setting your timer earlier just to be sure not to overbake.
For the Honey Glaze: Combine all ingredients in a saucepan and bring to simmer for 2 minutes.
Drizzle with half of the glaze over the still warm cake. Save the remaining glaze to drizzle over the cake when it is fully cooled and ready to serve.
Recipe adapted from Zoe Francois.