The Ultimate Moist Apple Bundt Cake with Spiced Honey Glaze: A Fall & Holiday Tradition
Embrace the cozy flavors of autumn with this exceptionally moist Apple Bundt Cake, generously studded with fresh, tender chopped apples and crowned with a luscious cinnamon-spiced honey glaze. This delightful dessert is a true crowd-pleaser, perfect for your Thanksgiving feast, a special Rosh Hashanah celebration, or simply as a comforting treat on any crisp fall day. Its rich apple flavor and irresistible tenderness make it an instant classic for holiday tables and casual gatherings alike. Prepare to be enchanted by its aromatic spices and wonderfully soft crumb.
As the leaves begin to change and a gentle chill fills the air, we find ourselves yearning for the comforting warmth of seasonal baking. It’s the perfect time for school routines to resume and for the anticipation of holidays like Rosh Hashanah, the Jewish New Year, to build. This period is traditionally marked by family gatherings, abundant meals, and the symbolic dipping of apples in honey, wishing for a sweet year ahead. This particular Apple Bundt Cake masterfully combines these beloved flavors into one unforgettable dessert, bringing the essence of fall and holiday traditions to your plate.
We’ve taken the quintessential elements of a sweet new year – crisp apples and golden honey – and lovingly integrated them into this decadent bundt cake. The result is a harmonious blend of sweetness and spice, creating a dessert that is not only delicious but also steeped in tradition. Each bite offers a taste of fresh apple, a hint of warm cinnamon, and the subtle, lingering sweetness of honey, making it a perfect centerpiece for your celebratory table.
Why This Apple Bundt Cake is Your Next Must-Bake Recipe
There are countless reasons why this Apple Bundt Cake should be at the top of your fall baking list. If you celebrate Rosh Hashanah, this cake is an absolute staple, perfectly embodying the custom of eating apples and honey for a sweet start to the year. But even if you don’t observe the holiday, its rich, comforting flavors make it an ideal dessert for any autumn occasion. Imagine serving this beautifully glazed cake at your Thanksgiving gathering or a cozy Sunday brunch – it’s guaranteed to impress.
Beyond its seasonal appeal, this recipe stands out for its incredible moistness. The fresh chopped apples baked directly into the batter release their natural juices, contributing to a wonderfully tender crumb that stays fresh for days. The addition of applesauce and sour cream further enhances its luxurious texture, ensuring every slice is fluffy and delightful. It’s a robust cake that holds up well, making it excellent for entertaining or simply enjoying throughout the week. Plus, with options for healthier substitutions, you can enjoy this treat guilt-free.
Essential Tips for Baking the Perfect Bundt Cake
Achieving a perfectly baked bundt cake that effortlessly releases from the pan can sometimes feel like a challenge. For comprehensive guidance, I highly recommend checking out my detailed post on how to bake and get a bundt cake out of the pan perfectly. A crucial first step is to prepare your bundt pan meticulously. Don’t just grease it lightly; use a high-quality baking spray that contains flour, or thoroughly grease and flour the pan yourself. Ensure every nook and cranny is coated to prevent sticking, which is the most common pitfall when baking with these intricate molds.
When it comes to mixing, this recipe offers flexibility. You can certainly use a hand mixer or a stand mixer with a paddle attachment for convenience. However, if you prefer a more hands-on approach and enjoy the meditative process of baking, a sturdy spatula and a medium-sized bowl will work just as well. Sometimes, skipping the electric mixer allows for better control over the batter’s consistency, ensuring you don’t overmix – a common mistake that can lead to a tough cake.
Step One: Crafting the Luxurious Cake Batter
Begin your baking journey by combining the wet ingredients that form the backbone of this moist cake. In a large mixing bowl, whisk together the room temperature eggs, applesauce, and the specified amount of oil (or a full cup of applesauce for a lighter version, as detailed below). Incorporate both granulated sugar and brown sugar, mixing until the mixture is light, frothy, and well combined. The brown sugar not only adds sweetness but also a subtle caramel note and extra moisture, contributing to the cake’s tender texture.
Next, prepare your dry ingredients in a separate bowl: measure out the all-purpose flour, baking soda, and kosher salt, whisking them together to ensure even distribution. In another small bowl, dice your fresh apples into small, uniform pieces – this ensures they cook evenly and are distributed throughout the cake. Toss the diced apples with the ground cinnamon to infuse them with warm spice, and set them aside. The magic of this recipe comes from alternating the addition of dry and wet ingredients into the main batter, mixing gently after each addition to just combine. This technique helps to develop the cake’s structure while keeping it tender and prevents overmixing.
Step Two: Integrating the Fresh Apples for Perfect Distribution
Once your cake batter is thoroughly mixed and ready, it’s time to add the star ingredient: the apples. To prevent the diced apple pieces from sinking to the bottom of the bundt pan during baking, a simple yet effective trick is to lightly dust them with 1 teaspoon of all-purpose flour. This thin coating of flour creates a barrier that helps the apples suspend evenly throughout the batter, ensuring that every slice of your cake contains delightful pockets of tender, spiced fruit. Gently fold the floured apple-cinnamon mixture into the cake batter, mixing just enough to distribute the apples without overworking the batter. Overmixing at this stage can lead to a tough cake, so handle with care.
Step Three: Baking to Golden Perfection and Glazing with Care
Carefully pour the prepared apple cake batter into your well-greased bundt pan, spreading it evenly. Bake for approximately 50-60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. The top should be golden brown and firm to the touch. Once baked, allow the bundt cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is key here; attempting to remove a hot bundt cake too soon can cause it to break.
The final touch, the glorious cinnamon-spiced honey glaze, should not be prepared until the cake has cooled completely and you are ready to serve. If you make the glaze too far in advance, it will likely harden, making it difficult to drizzle smoothly over your beautifully baked cake. Timing is everything for that perfect, flowing cascade of sweet, spiced goodness!
Healthy Swaps: Substituting Oil with Applesauce
One of the fantastic aspects of this recipe is its adaptability, especially if you’re looking for a slightly healthier alternative without compromising on flavor or texture. Substituting oil with applesauce is incredibly easy, and it’s a straightforward 1:1 ratio! You have two main options:
- **Full Substitution:** Use 1 whole cup of unsweetened applesauce in place of all the vegetable oil. This option significantly reduces the fat content while maintaining, and often enhancing, the cake’s moisture.
- **Partial Substitution:** Opt for 1/2 cup of vegetable oil and 1/2 cup of applesauce. This provides a balance, offering some of the richness of oil with the added moisture and subtle apple flavor from the applesauce.
I’ve also included sour cream in this recipe to ensure the cake remains incredibly fluffy and moist. If you’re aiming for a dairy-free version, I’ve had great success with the Tofutti brand fake sour cream – it works beautifully and delivers a similarly delicious result. This flexibility means everyone can enjoy a slice of this wonderful apple bundt cake!
It’s worth noting that you’re not limited to baking this cake exclusively in a bundt pan. While a bundt pan creates a stunning presentation, this versatile batter can be adapted to other baking dishes with excellent results. For instance, you can bake it in a 9×13 inch rectangular pan to create a simple, shareable snack cake, perfect for potlucks or casual desserts. Alternatively, you can divide the batter between two 9-inch round cake pans for a lovely layer cake base. If you choose to use different pans, remember to adjust the baking time accordingly. For a 9×13 inch pan or two 9-inch rounds, the baking time will likely be shorter, typically around 28-35 minutes. Always test for doneness with a skewer or toothpick to ensure it comes out clean.
Freezing Your Apple Bundt Cake for Future Enjoyment
Absolutely, you can freeze this delightful apple bundt cake! Freezing is a fantastic way to preserve its freshness and enjoy a homemade treat whenever a craving strikes. However, there’s a crucial tip to remember: **do not glaze the cake before freezing.** The glaze is best applied just before serving to ensure a beautiful, pourable consistency and to prevent it from becoming sticky or messy during thawing.
To freeze the cake, ensure it is completely cooled to room temperature. Wrap it tightly first in plastic wrap, making sure there are no exposed areas, and then follow with a layer of aluminum foil. This double-layer protection prevents freezer burn and keeps the cake moist and fresh. Properly wrapped, your apple bundt cake will remain delicious for up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw it at room temperature, then prepare and drizzle with the fresh honey glaze.
Storing Your Bundt Cake for Optimal Freshness
To keep this delicious cake fresh and moist for as long as possible, proper storage is key. If you haven’t glazed it yet, store the cooled cake in an airtight cake dome or wrap it snugly in plastic wrap. Again, it’s essential not to glaze the cake until you are ready to serve it. Applying the glaze and then wrapping the cake will likely result in a sticky, unappealing mess when you unwrap it later. Stored correctly at room temperature, this apple bundt cake will remain wonderfully fresh and flavorful for up to 5 days, making it perfect for enjoying over several days or preparing in advance for an event.
Mastering the Art of Glaze Making: No Recipe Needed!
The beauty of making a simple glaze is that you don’t really need a precise recipe once you understand the basic principle. The foundation of almost any pourable glaze is confectioners’ sugar (also known as powdered sugar). The only other ingredient you need is a liquid, and the magic happens as you combine them to reach your desired consistency.
**The Golden Rule:** A little liquid goes a very long way! For approximately 1 cup of confectioners’ sugar, you’ll typically only need about 2 teaspoons to 1 tablespoon of liquid to create a pourable glaze. The exact amount will depend on how thick or thin you prefer your glaze. Always start with a very small amount of liquid and add more gradually. If you add too much at once, you’ll end up with a watery glaze that won’t cling to your cake.
The wonderful thing about making your own glaze is the ease of troubleshooting. If your glaze turns out too thick, simply add a tiny bit more liquid, stir, and check the consistency. Repeat until it’s perfect. Conversely, if your glaze becomes too thin, just add a tablespoon or two more confectioners’ sugar and mix until you achieve the desired pourable, yet thick, consistency. It’s a truly foolproof process if you take your time and make incremental adjustments. You can use almost any liquid to flavor your glaze: fruit juices for a tangy kick, water for a neutral base, milk for a creamier texture, or even coffee for a subtle richness. The versatility is endless!
For this particular Apple Bundt Cake, I’ve crafted a special glaze by whisking honey and a touch of cinnamon into the confectioners’ sugar, then thinning it just right with a tiny bit of rice milk (or your preferred milk). The result is a beautifully sweet, subtly spiced glaze that complements the apple cake perfectly, adding an extra layer of festive flavor to an already delicious dessert. I sincerely hope you try making this cake and savor every moist, flavorful bite. And for those celebrating the Jewish New Year, Shana Tovah!
Discover More Irresistible Fall-Inspired Desserts:
- Pumpkin Bars with Chocolate Chunks: A delightful combination of spiced pumpkin and rich chocolate, perfect for autumn.
- Apple Cider Layer Cake with Dairy-Free Caramel Buttercream: Layers of tender cake infused with apple cider, frosted with a luscious dairy-free caramel.
- The Most Irresistible Cookie Butter Biscotti: Crunchy, sweet biscotti with the unique flavor of cookie butter, ideal for dipping in coffee or tea.
- The Best Cookie Butter Babka Ever: A stunning braided bread swirled with rich cookie butter, a showstopper for any occasion.
Apple Bundt Cake Recipe with Spiced Honey Glaze
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Ingredients
For the cake
- Baking spray
- 3 large eggs , at room temperature
- 1/2 cup applesauce , or 1 4 oz Motts applesauce cup
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup rice milk, soy milk, or reg milk
- 1/2 cup non dairy sour cream, you can also use dairy
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 apple, large, peeled, cored, diced small
- 1 teaspoon all purpose flour
Instructions
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Preheat your oven to 350° F (175°C). Prepare your bundt pan by spraying it VERY generously with baking spray that contains flour, ensuring every crevice is coated. Alternatively, grease thoroughly with butter and dust with flour. Set the prepared pan aside.
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In a large mixing bowl, or the bowl of your stand mixer fitted with a paddle attachment, combine the room temperature eggs, applesauce, vegetable oil (if using; see notes for applesauce substitution), granulated sugar, and brown sugar. Mix thoroughly until all ingredients are well combined and the mixture is light and frothy. If using a stand mixer, mix on low to medium speed for 2-3 minutes.
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In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside. In another measuring cup or small bowl, combine the milk (or your chosen dairy-free milk substitute), sour cream (or dairy-free substitute), and vanilla extract. Set this wet mixture aside as well.
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In a third small bowl, add the diced apples and ground cinnamon. Toss to coat the apples evenly with cinnamon. Then, dust the apple-cinnamon mixture with 1 teaspoon of all-purpose flour and toss again. This prevents the apples from sinking in the batter. Set these aside. Now you have all your components ready to assemble the cake batter.
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Gradually incorporate the dry and wet mixtures into your egg-sugar batter. Begin by adding approximately one-third of the flour mixture, mixing gently until just combined. Next, add half of the milk mixture and mix until smooth. Follow with another one-third of the flour, mix, then add the remaining milk mixture and mix again. Finish by incorporating the final one-third of the flour mixture. Ensure you mix well after each addition, but be careful not to overmix, as this can lead to a dense cake.
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Once the cake batter is smooth and evenly mixed, gently fold in the floured, spiced apples. Mix lightly with a spatula until the apples are just distributed throughout the batter.
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Pour the apple-laden batter into your meticulously prepared bundt pan. Bake for 45-50 minutes, or until the top of the cake is firm, no longer jiggly, and a wooden skewer or toothpick inserted into the center comes out clean with no wet batter attached.
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Allow the cake to cool in the bundt pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Prepare the honey glaze ONLY when the cake is entirely cool and you are ready to serve. Drizzle the fresh glaze generously over the cooled apple bundt cake.
Notes
Dietary Adaptability: This recipe is easily made dairy or dairy-free. Use your preferred dairy milk and sour cream, or their non-dairy counterparts.
Glaze Timing is Key: For the best results and presentation, always wait to make and apply the glaze until just before you are ready to serve the completely cooled cake.
Glaze Consistency Tips: If your glaze is too thick, add liquid (water, milk, or more honey) a tiny bit (1 teaspoon) at a time, mixing well after each addition until desired consistency is reached. If the glaze is too thin, gradually add more confectioners’ sugar, starting with 1/3 cup, until it thickens sufficiently.