This luscious and delectable cake’s recipe might alternatively be prepared in two loaf pans. 45 minutes should be the new baking time. Before serving, sprinkle this with cinnamon, confectioners’ sugar, or pour it with warm honey to make it even more unique.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch bundt cake |
Ingredients
- 1 cup white sugar
- 1 cup vegetable oil
- 2 eggs
- ¾ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 3 apples – peeled, cored and shredded
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook’s Note).
- Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners’ sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
- If you’re baking the cake in loaf pans, reduce baking time to 45 minutes, or until a tester inserted in the center of each pan comes out clean.
- You can substitute pecans for the walnuts, if you like.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 353 mg |
| Sugars | 38 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe. Doubled the spices, used agave in lieu of sugar and whole red wheat that I milled myself. Tasty.
Delicious! I will definitely make this again.
Excellent recipe! Made a caramel sauce (“Desert Lovers” -on this site).
I made half a recipe and it was the right size for a 9×9 pan. Baked for 45 minutes. It was a little sweet for my taste, next time I will probably use only half the sugar.
I used 1/2 c. Whole wheat flour & 2c. Unbleached flour. For the oil, I used 1/2 c oil and 1/2 c. applesauce. I also used about 1/2 c. of honey and 1/4 c spiced rum. Cake is scrumptious and will definitely make again.
It was light and not to sweet. Perfect for a snack with coffee or tea!
Very versatile! As I was gazing at the batter in the pan I realized I left out the cup of oil called for (despite being stone cold sober.) Faced with the prospect of dumping it out to add oil and risking messing with the rising process I remembered countless recipes substituting applesauce for oil. I had used oversized apples so decided to bake without adding oil (saving 1909 calories!) Also substituted maple syrup for some of the honey and cardamom for the allspice since that’s what I had on hand. Great cake! Pretty foolproof recipe to handle the substitutions so well.
I made the recipe as is, no substitutions and it was excellent!
I made this cake for Rosh Hashanah and it was a hit! I made some changes, which were based on other reviews. I cut the oil to 1/2 cup and replaced the rest with 1/2 cup unsweetened applesauce, I cut the sugar to 1 cup total, but half of it was brown sugar. I used 4 pink lady apples. Reduced honey to 1/2 cup. I used chopped pecans instead of walnuts. I forgot the vanilla, but it was still delicious! Very moist, quite sweet with a nice spiced apple flavor. I could definitely taste the honey.
This was a big hit with my family. Mine required more cooking time. The honey, apple, and spices all came through in this moist delicious cake.
I only made two teeny tiny changes. I was maybe 2-3 Tbsp shy on the honey, so I used molasses for the last little bit. I also chopped the apples instead of shredding. Smelled SO good baking. Picked at the crumbs while it was warm and it is delicious! Can’t wait to cut into this tonight!
I literally just made this cake and baked it in 2 9 x 5 loaf pans. The only adjustments I made to the recipe to work with ingredients I had on hand was to use 1 20oz can of apple pie filling which I stirred into the batter and I reduced my honey to 1/2 cup since everyone complained that 3/4 cup was too much. I may use the 3/4 cup next time. The cake was sweet but not overly sweet as others had said. We ate this warm and my father loved it! It would be wonderful with vanilla ice cream and caramel sauce. We had it with whipped cream which was very good too. I’m on my way back to the kitchen to make two more loaves for some family friends who I am sure would love it as well. I did include the walnuts and they were also wonderful. I may try this with peaches sometime soon. I am also going to increase the batter from 12 servings to 16 servings because I’d like the loaf pans to be fuller for the gift loaves.
Wow, very moist and delicious!! I replaced half the oil with applesauce. It came out fantastic!!
Have made this cake several times – moist and delish. I added a couple more apples and a cup of walnuts because I love them and I drizzle cinnamon roll icing (homemade) and ground walnuts on top. Everyone loves this cake. Great for fall but I have baked it all year!
This cake is awesome. It is moist and very tasty. We enjoyed it with nothing on top. No icing of any kind is needed.
I have made this cake twice and got rave reviews! Followed through directions exactly! It came out perfect! A moist flavorful cake!
Super good and very moist!
This bundt cake is very tasty, and its texture is very nice. Very kid friendly. it was fairly easy to make.
Delicious cake – SUPER moist and tender. Came out beautifully and was devoured. Didn’t need anything over the top – great flavor.
I received great reviews on it I made 4 all in all.
Subbed 1/4 tsp nutmeg, 1/8 tsp cardamom, 1/8 tsp ginger for allspice. Squeezed excess juice out of the grated apples with cheesecloth before adding.