Apple Honey Bundt Cake Recipe -
Apple Honey Bundt Cake Recipe

Apple Honey Bundt Cake

Recipe by  

"The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch Bundt cake Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.
  2. 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.
  3. Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.
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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.

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!

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!

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!!

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!

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.

Jan 30, 2007

This is a great recipe. I didn't have allspice so I substituted 1/2 tbsp 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!

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!!


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  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 31 mg
  • 10%
  • 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.

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