Apple Honey Cake

Seasonal & Holiday Eats!

An all year-round sweet treat!

3 eggs                                                                          

3/4 cup honey                                                                         1 cup + 3 tbsp. powdered sugar
1/2 cup white sugar                                                               1/4 tsp vanilla
1/4 cup light brown sugar

1-2 tbsp non-dairy creamer

1 1/4 cup canola oil
1 1/2 tsp vanilla
3 cups all purpose baking flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp allspice
Dash of ground cloves
4 Granny Smith apples - peeled, cored, and shredded

Preheat oven to 325 degrees. In a large mixing bowl, beat the eggs until frothy. Whisk in honey, sugars, oil and vanilla. In a separate bowl, sift flour, baking powder/soda, cinnamon, salt, and spices. Mix dry mixture into the liquid, stir to blend. Fold in the shredded apples.

Spray 9 inch Bundt pan with cooking spray and pour batter in. Make sure the batter fills the pan ¾ full or less to avoid overflowing during baking. Use a spatula to push the batter to the outside of the pan and slightly up the walls. This gets rid of air pockets that interfere with the details of the pan. Smooth batter on top so it’s flat and even all the way around the pan.

Bake for 75-90 minutes. When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the top, it should be done. Test with a toothpick to make sure. It’s a moist cake, so it’s easy to undercook it– err on the side of caution and let it bake a little longer if you’re unsure. Let cake cool for 10 minutes, then invert onto a flat plate. Tap the Bundt pan gently to release the cake. If cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely.

Decorate cake 2 hours before serving; the cake is so moist that it tends to “soak up” the powdered sugar. Sift 3 tbsp of powdered sugar onto the top of the cake. Next, sift 1 cup of powdered sugar into a bowl. Add ¼ tsp of vanilla and 1 tbsp non-dairy creamer. Stir with a whisk or fork to blend. Add additional non-dairy creamer by teaspoonfuls, mixing constantly, until the mixture has the texture of thick honey. Pour the icing into a Ziploc bag, seal it and cut the very tip of one the corners of the bag. Drizzle the icing onto the cake in a zig-zag pattern by squeezing the Ziploc bag gently to release the glaze. Allow 30 min for icing to dry completely before serving. Enjoy!