Apple Honey Bundt Cake Recipe

Reviews More Reviews

Most Helpful Positive Review

Oct 24, 2005

Quite good! We cut the sugar to 1/4 cup and the honey to 1/2 cup. Substituted 1/2 vanilla rice milk for 1/2 the oil. Also, had no nuts. Easy to make. Shared with the neighbors, who also liked it. Plenty sweet with less suagar and honey. We will definitely use this recipe again.

—MOTTSBELA

See full review »

Most Helpful Critical Review

Feb 01, 2012

Not a big hit at my house! Too much honey flavor! I gave it 3 starts because it was a moist cake!

—Culinary mom

See full review »

116 Ratings

See other versions of this recipe!

Sep 20, 2007

ABSOLUTELY FANTASTIC! i made some alterations in an attempt to make it healthier. I used 1/2 cup splenda and 1/2 cup of splenda brown sugar. i also only used 1/2 cup of honey. i used half applesauce and half olive oil. i also used whole wheat flour and i didnt have allspice so i added nutmeg instead. I also chopped the apples up instead of shreaded them. I will DEFINATLY make this again!

—*Lisa*

See full review »

Dec 06, 2007

Delicious! It was very sweet, but I like it sweet. I made it fat free by substituting pumpkin for all of the fat,which produced an extremely moist cake. I'll definitely make again!

—Me

See full review »

Oct 15, 2007

This was a great cake. I actually made 2...1st was exactly as written and 2nd I made the following changes: used 2/3 c white sugar + 3 tbs Splenda, 1/2 c canola oil + 1/2 c unsweetened applesauce, 1 egg + 1/4 c egg substitute, 1/2 c honey, 1 1/2 c all-purpose flour + 1 c whole wheat flour, added 1/4 tsp ground cloves, I chopped instead of shred the apples and used white sugar instead of flour on the baking pan. It smelled so good coming out of the oven we dug in as soon as I flipped the cake out of the pan. I loved that the only chopping was for the apples. We only ate the doctored cake so far (the other is for my office) but it was so good with all the changes I can only imagine that the full effect one is even better. So quick and easy, my 2 1/2 yo dd helped and had a great time. I can tell I'll be making this a lot.

—JDPOP

See full review »

Oct 21, 2007

Okay - all honesty......was drinking....made the cake....messed up the flour mixture....realized the mistake, pulled the cake out of the oven (within 10 mins) added the appropriate amount of flour and this cake was awesome! Very,very good - thanks for sharing!!

—FinleyMom

See full review »

Jan 30, 2007

This is a great recipe. I didn't have allspice so I substituted 1/2 tbsp nutmeg..it was delicious. I used 2 red delicious apples and one granny smith. I used my hand grater and used the largest part of the shredder. I noticed that the granny smith stays white and produces more juice, while the red turned browm, even after sprinkling w a little lemon juice..really makes no difference, looks the same when done. I also made this a second time with 1/2 c chopped walnuts. the cake came out bigger..I am not that fond of nuts, but the people that were loved it. I think it is moister without the nuts!

—Terri

See full review »

Oct 28, 2005

This cake was a hit! I took it to a church fellowship and it was gone in less than 5 minutes! I followed the recipe exactly and it came out great. I may add a full cup of nuts next time, but only because I REALLY like nuts. Good flavor but not too sweet and really moist. I will definately be making this again!!

—JRPrice

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fresh Ginger Cookies

Caramel Macchiato Cheesecake

Sour Cream Rhubarb Pie

Hoisin-Glazed Salmon

Spoiled Baby Back Ribs

Oven Pot Roast

Green Chile Spinach Quiche

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Bundt Dutch Apple Cake

Fresh Apple Walnut Cake

ADVERTISE WITH US

Nutrition

Calories
464 kcal
23%

Carbohydrates
60.2 g
19%

Cholesterol
35 mg
12%

Fat
24.1 g
37%

Fiber
2.2 g
9%

Protein
5 g
10%

Sodium
353 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Honey Bundt Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 464
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 3.6g 18 %
Cholesterol 35mg 12 %
Sodium 353mg 14 %
Potassium 121mg 3 %
Total Carbohydrates 60.2g 19 %
Dietary Fiber 2.2g 9 %
Protein 5g 10 %
** Sugars 38g
Vitamin A 1 %
Vitamin C 3 %
Calcium 5 %
Iron 18 %
Thiamin 24 %
Niacin 21 %
Vitamin B6 5 %
Magnesium 7 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.