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.
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.
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
- 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.