I’ve been baking up a storm this week! I’ve already made two recipes, and have another one lined up for Wednesday night. This seems particularly amazing given I’ve also been having a crazy busy week otherwise. I guess its true that the more you do the more you can do.
I made this first recipe for Rosh Hashanah at my boyfriend’s sister’s house (L’shana tova!). Apples and honey are traditional to the holiday, so I figured they could be put together in a cake to make things a little more interesting. Also, it meant I got to try a new attachment on my food processor. I’m not sure I’ll ever grate anything by hand again.
First, in a large bowl, beat eggs until frothy. Add the honey, white sugar, brown sugar, oil, and vanilla extract. Beat until smooth.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, allspice, and cloves. Add dry ingredients to wet ingredients and mix until just combined. Fold in the shredded apples (with juice!) with a rubber spatula. Pour batter into a Bundt pan sprayed with cooking spray. Bake at 325°F for 60 to 80 minutes, until top is golden and a toothpick comes out mostly clean. Allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
If you want to make it a little fancier, dust it with some powdered sugar just before serving. I actually really liked it plain, though – very moist, not overly sweet.
Apple Honey Cake
- 3 eggs
- 3/4 cup honey
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon allspice
- dash cloves
- 4 granny smith apples, peeled, cored, and grated
- In a large bowl, whisk eggs until frothy.
- Add honey, sugar, brown sugar, oil, and vanilla extract and whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, allspice, and cloves.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in shredded apples (with juice) until mixed in.
- Pour batter into a Bundt pan sprayed with cooking spray. Bake at 325°F for 60 to 70 minutes, until top golden and toothpick comes out mostly clean.
- Allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.