Apples and honey, two main players on the Rosh Hashanah table, are the stars of this cake. The apples provide a nice tart sweetness while the honey adds a deep, rich flavor that pairs nicely with the spice blend in this cake.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 10 to 12 slices of cake |
Ingredients
- 1 cup vegetable oil, plus more for the pan
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 cup honey (any kind)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3 apples (about 1 1/4 pounds), peeled and shredded
- 1/4 cup warm water
- 2 cups confectioners’ sugar
- 3 tablespoons honey (any kind)
- 2 to 3 tablespoons water
Instructions
- Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
- Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
- Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
- Make the glaze: Whisk the confectioners’ sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 599 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 2 g |
| Sugar | 70 g |
| Protein | 6 g |
| Cholesterol | 51 mg |
| Sodium | 248 mg |
Reviews
My family loved this cake. It was moist and delicious and so easy to make. The flavor of the honey was not overpowering and the apples basically disintegrated into the cake when it was baked. All the flavors just melded beautifully together. This was a winner.
Just made this and it is pretty easy and OMG YUMMYYYYY – I will make this again !!
As soon as it gets cooler her in Ohio I will definitely be making this wonderful Bundt cake!!
I made this as cupcakes with Bartlett pears since we have a tree that gave us a bunch of pears this year and they were delicious! They were moist and a hit with my coworkers. This is definitely a keeper.
Fantastic dessert for our Rosh Hashanah dinner! This was so delicious! The family loved it (even though they claim to not like Bundt cakes or honey cakes!). I did not use cardamom (don’t like it!) but instead used cinnamon (a good cinnamon…not store brand). I also used 2 honeycrisp apples and 1 granny smith. I also made the glaze as is and it was soo sweet and too much. Ill cut that back next time. Otherwise this is going in the holiday recipe binder for future Rosh Hashanahs!
I didn’t have cardamom —- and honestly not a big fan to begin with —- so I substituted cinnamon and it was delicious. Will definitely make again.
Tart apples sweet honey Nutmeg and cardamom This is a delicious cake the glaze need to drop or two of maple syrup next time.
Sounds awesome and am planning to try it — actually have a question first. What kind of apple works well with this recipe? Something like a tart-ish Granny Smith?
Excellent!!!! Used cinnamon instead of cardamom