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This is the best bundt cake I have ever made! Making my third one in three days. I sprinkled walnuts on top of the cake and increased the amount of cinnamon and only used 1/2 a cup of sugar each time. The staff will surely enjoy this treat tomorrow!
Cecile
Whoa-ho-ho. I got a little crazy with the glaze there, per the ushe.
So, Seattle! Have you been there?
I just spent the last 40-some hours exploring the beauty of downtown Seattle and the waterfront in the fall. Whiiiich more or less involved ordering pizza (s? maybe) to our hotel room and rehearsing again, just one more time, to make sure our presentation for this weekend’s conference was just right. But same difference. Seattle is awesome.
Bjork and I were in Seattle this weekend for an IACP conference where we presented for two hours at a time, facilitating sessions on things like self publishing ebooks and effective practices for developing your blog income. First of all, um, whoa. All you presenters who stand up there for hours upon hours in a day and think it is a normal thing? IT IS NOT. I am mentally zapped, socially exhausted, and my feet hurt. Still. You all are a special breed and I want some of your powers.
And second of all, I need, at minimum, 23879 blueberry pomegranate teas to get my voice to sound within a decade of my real age. Scratchy-scratch-scratch.
We had such a great time meeting people and I said to myself, Ohhh yeah. This is why people go to conferences. *palm to face* Thanks to all my new IACP friends for being so warm and kind and funny. You’re an expert bunch and it was truly a pleasure.
We took a red eye flight home, and arrived raccoon-eyed and a little loopy Monday morning around 5:30 am. The good news is that because we took the red eye, we were now gifted with one precious day at home. The kind where you spend most of the day getting all cozy with yummy baked whole wheat honey apple bundt cake and make a fire and keep it burning all day, just because. Well, actually, because it’s freezing COLD in this state.
Slippers were the footwear of choice 100% all day right alongside my Target comfy yoga pants and a hoodie. The pajama-esque outfit is a prerequisite for making this cake.
It just is.
Then guess what? This cake happened all day long, that’s what. In thick slices that were coated with a generous drizzle, er dollop, er what? of that glaze-frosting we all love.
Apple bundt cake for breakfast (with coffee), lunch (with more coffee), and dinner (with milk, like a little kitten lapping up warm milk and sweet apple cake before bed, duh).
If you’re asking me what kind of apples to use, I actually don’t know. They were red and sweet and packaged in a little brown bag straight from the orchard. I honestly don’t mean to belittle the importance of apple selection, but I also really don’t think you can go wrong here.
Cheers to us making apple cakes. And wearing slippers.
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Whole Wheat Honey Apple Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 16 1x
Description
This whole wheat honey apple bundt cake is a loaded with whole wheat flour, sweet honey, and fresh apples, and then glazed to perfection. SO good.
Ingredients
For the cake
- 3/4 cup white sugar
- 1/2 cup oil (I used olive oil)
- 2 eggs
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 minced apples (about 2–3 cups)
For the glaze
- 2 tablespoons butter
- 1¼ cups powdered sugar
- 1 teaspoons vanilla
- 1 tbs. maple syrup
- 1–2 tablespoons water
Instructions
- Preheat the oven to 325 degrees. Generously grease a bundt pan (mine is about 9 inches across the top). Whisk the sugar and oil together until smooth. Whisk in the eggs, honey, and vanilla.
- In a separate bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Gently stir the dry mixture into the wet mixture until just combined.
- Core the apples and mince them in a food processor. Fold the apples into the batter. Pour into the prepared bundt pan 3/4 of the way up the side of the pan. Don’t overfill! It’ll be a mess and it won’t bake through. Bake for 50 minutes, let stand for 10 minutes, and invert onto a place.
- For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Keywords: apple bundt cake, bundt cake recipe, honey apple cake
This Whole Wheat Honey Apple Bundt Cake sounds absolutely delicious! I love that it uses whole wheat flour and honey for a healthier twist. Can’t wait to try it out this fall with some fresh apples from the orchard! Thank you for sharing!
This Whole Wheat Honey Apple Bundt Cake looks absolutely delightful! I love that it’s made with whole wheat flour and sweetened with honey. Can’t wait to try it with some fresh fall apples. Thank you for sharing such a wholesome recipe! 🍏🍯
For those who successfully made this recipe, what type of apples did you use? I had a granny smith and a cosmic crisp and got something that’s about 80% apple, falling apart, and doesn’t taste or feel much like cake. Might also because I hand diced instead of using a food processor, but I’d like to try again and see if I can get something palatable
i have the mini bundt pan which makes 6 mini bundts. i would love to make this cake. any suggestions on baking time? Love your recipes.
This cake looks delicious!
Can I substitute 1 cup of whole wheat flour with 1 extra cup of white flour?
Yep!
Amazing Recipes. ….
This is the best bundt cake I have ever made! Making my third one in three days. I sprinkled walnuts on top of the cake and increased the amount of cinnamon and only used 1/2 a cup of sugar each time. The staff will surely enjoy this treat tomorrow!
Hi Lindsay
The cake looks awesome.Dying to try this out.
I just needed to ask if I can replace maple syrup with something else. I am from India and I can’t get maple syrup from where I live.
Thanks in advance.
Hi, Maanas! You could definitely substitute honey or agave, and sugar or brown sugar would likely work as well. 🙂
Hi! I would love to make this for Canadian thanksgiving this weekend 🙂 can apple sauce be subbed for the minced apples? thanks!
Hi, Jenny! We have never tried using applesauce in this recipe – but it could probably work. My only concern is that the applesauce has a lot more moisture than minced apples do. If your batter seems too wet, add in some extra flour to compensate for the liquid in the applesauce. Enjoy!
Any thoughts on using a different type of pan and what would work? I don’t have a bundt pan at the moment and want to make this cake asap! Thanks.
I think this could work in a regular cake pan! You might need more than one pan though because there’s a lot of batter!
Just found your recipe via the Pancake Princess aka Erika! Gorgeous!!! Absolutely love the goodness inside the cake crumb (makes eating that second slice a little less guilt-inducing!). You have a gorgeous blog Lindsay xxx
This cake looks SO delicious. I can’t wait to try it. Thanks for sharing!
Hi,
I don’t usually peel fruits and veggies for the sake of nutrition. Are these minced apples peeled? I’ve never made a fresh apple cake.
They’re not! 🙂
I made this last night with my niece and it came out beautifully. She’s bringing it today to school for a bake-sale so I’m waiting to hear the feedback!
BTW there’s a small typo in the recipe, it says “invert it onto a place” and it cracked us up. I know it’s silly but we find it very funny the idea of inverting a cake onto a place 😉
Yummy!
For some strange reason, the picture (thumbnail) for your chicken Caesar lasagna on your homepage shows a picture of this cake, and since I have opened the web page at least 12 times in the last few days to ogle at the lasagna (and get the ingredients, thank goodness for being able to use iPhones in the supermarket) I remembered that I really wanted to make the cake and I am so glad I did! Yummy, nice and light, I didn’t have any maple syrup in the house (which is kinda sac religious as I am Canadian – though I live in Texas, and sorry Vermont maple syrup just isn’t the same as Quebec) so I used a bit Carmel sauce instead.
The lasagna I am saving for tomorrow as a birthday present to myself.
Yum!
Ha! Thanks Kristy! My sister actually called me yesterday to tell me the same thing about the thumbnail being goofed up, but it was all for a good purpose I guess! 🙂
This cake looks so moist and delicious. Perfect for a cool fall day.
I actually wrote this in my planner (like, for grad school) to make next week. It’s that important 🙂
I totally get you. 🙂
Did you use organic honey?:)
Oh, Sarah. 🙂
Even though it sounds difficult, I’m sure your presentation was fantastic Lindsay! I would not feel comfortable speaking like that!
And what a fabulous cake to cozy up with after all that traveling. I hope to explore beautiful Seattle one day!!
Wow this looks delicious! Perfect fall dessert 🙂
Thanks for sharing!
Haley – egginon.wordpress.com
Just changed my normal clothes for a pajama-esque outfit…
Ready to bake!
Yep! you’re ready!
Seattle is the best! I just went there for the first time in September for IFBC and had a blast. Jason and I are even considering moving there once he graduates!
Now this bundt cake – gorgeous! I would go crazy with that glaze too!
How fun! Maybe someday we’ll time our Seattle travels to overlap. 🙂
I want this all! Yum oh yum!
This apple bundt cake looks seriously awesome!
Wow – so glad yall got to present…it must have been wonderful to been apart of the audience during yalls presentation! Yall are a big inspiration in me starting my own blog!
Think yalls awesomeness shines through in this bundt! 🙂
I would like the entire cake!! It looks amazing and perfect for a cozy day 🙂