Inspired by Tori Avey, this moist apple honey cake with maple is perfect for Rosh Hashanah or anytime you crave a sweet, spiced dessert.

When it comes to celebrating Rosh Hashanah, one of the most beloved food traditions is baking with apples and honey. These symbolic ingredients represent wishes for sweetness and prosperity in the new year, making them a centerpiece of many Jewish holiday tables. While a traditional Jewish honey cake is always a favorite, sometimes it’s fun to add a unique twist to the classics. That’s exactly what you’ll find in this recipe inspired by Tori Avey, where shredded apples, rich honey, and maple syrup combine to create an incredibly moist and flavorful Bundt cake.

This honey apple Bundt cake isn’t just for the holidays, though. It’s one of those favorite desserts you’ll want to bake year-round. With a tender crumb, hints of warm cinnamon, and a delicate vanilla glaze, it’s perfect for serving at family gatherings, bringing to potlucks, or enjoying with a cup of tea on a cool autumn afternoon. Whether you’re new to baking or an experienced cook, this recipe is approachable, forgiving, and delivers bakery-level results every time.

Why You’ll Love This Recipe

There are so many reasons this cake deserves a spot on your dessert table:

Symbolic and festive – The combination of apples and honey makes it a perfect dessert for Rosh Hashanah, filled with meaning and tradition.
Moist and flavorful – Thanks to the shredded apples, brown sugar, and maple syrup, the cake batter bakes into a rich, tender crumb that stays soft for days.
Easy to make – No need for complicated steps or special equipment. A food processor helps shred the apples quickly, and the rest of the mixing is simple.
Crowd-pleasing – Bundt cakes always look impressive, and the drizzle of vanilla icing elevates this from a simple loaf to a showstopper dessert.
Versatile – While perfect for the holidays, this cake also works for birthdays, brunches, or even as an everyday treat.

ingredients in Apple Honey Cake Recipe with Maple Syrup

A Breakdown of the Ingredients

Let’s look at what makes this cake special:

Eggs: Create structure and stability in the batter, while keeping it light.
Honey + Maple Syrup: These natural sweeteners bring depth of flavor. Honey adds floral notes, while maple syrup contributes a caramel-like richness.
Brown Sugar: Adds moisture and a subtle molasses flavor that balances the sweetness.
Canola Oil: Instead of butter, oil keeps the crumb extra moist and tender.
Vanilla Extract: A touch of warm flavor that enhances the sweetness.
Flour, Baking Powder & Baking Soda: The essentials for structure and lift.
Cinnamon & Salt: Cinnamon adds warmth and spice, while salt balances the flavors.
Pink Lady Apples: These apples are slightly tart yet sweet, and when shredded, they melt into the cake batter for incredible moisture. A splash of lemon juice on the apples can prevent browning if you prep them early.
Powdered Sugar, Vanilla, Water: Combined to make a simple glaze that hardens into a sweet finish.

How to Make the Recipe

Prepare the Pan: Grease a Bundt pan generously with cooking spray or butter and flour. The design of Bundt pans can sometimes cause sticking, so be thorough.
Mix the Wet Ingredients: In a large bowl, whisk together the eggs until frothy, then add honey, maple syrup, brown sugar, oil, and vanilla.
Combine the Dry Ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
Bring It Together: Gently stir the dry mixture into the wet mixture until just combined — overmixing is often the hardest part to avoid but essential for a light crumb.
Add the Apples: Fold in the shredded apples (and their juices) until evenly distributed in the cake batter.

Bake: Pour the batter into the Bundt pan, smooth the top, and bake at 325°F for 75–90 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean.
Cool & Invert: Allow the cake to cool for 10–15 minutes in the pan before carefully inverting it onto a rack or serving plate.

freshly baked honey apple cake ready to be iced

Glaze It: Whisk together powdered sugar, vanilla, and a touch of water until smooth. Adjust to a drizzle consistency and pour over the cooled cake. Let the glaze set before slicing.

How to Store the Recipe

This cake keeps beautifully, making it an excellent make-ahead dessert:

At Room Temperature: Store in an airtight container for up to 3 days. The honey and apples keep it moist.
In the Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing: Wrap slices or the whole cake (unglazed) in plastic wrap, then foil, and freeze for up to 2 months. Add the glaze after thawing for best results.

Tips for Making the Recipe

Grease thoroughly: Bundt cakes can stick; make sure every nook and cranny is coated.
Shred the apples finely: A food processor works best, but a hand grater also does the trick. Don’t discard the juices—they enhance the cake’s moisture.
Check doneness carefully: Ovens vary, so start checking at 75 minutes. Insert the toothpick into the thickest section for accuracy.
Glaze with care: If your glaze is too thick, add a drop of water at a time. Too thin? Add more powdered sugar.
Serve with a twist: A spoonful of whipped cream or a scoop of vanilla ice cream pairs beautifully.

This honey apple Bundt cake is more than just dessert — it’s a connection to tradition, a celebration of seasonal flavors, and a sweet way to gather friends and family. Whether you’re baking it for Rosh Hashanah or simply because you’re craving something delicious, this cake will quickly become one of your favorite desserts. Print out the recipe card, keep it handy, and let this cake be your go-to for when you want something both comforting and impressive.

More Holiday Favorites

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Potato latkes topped with greek yogurt and green onion — Matzah “Crack”

FAQs

1. Can I use a different type of apple?
Yes! While Pink Lady apples add the perfect sweet-tart balance, Granny Smith, Honeycrisp, or Fuji also work well.

2. Do I need to peel the apples?
Peeling is recommended for the best texture, but if you prefer a rustic look, you can leave the skins on.

3. Can I make this cake in loaf pans instead of a Bundt pan?
Absolutely. Divide the batter into two greased loaf pans and reduce the bake time to about 55–65 minutes.

4. How do I keep my cake from sticking to the Bundt pan?
The trick is thorough greasing with butter and flour or cooking spray designed for baking. Allow the cake to cool slightly before inverting.

5. Can I make the glaze flavored?
Yes! Try swapping vanilla for a touch of almond extract, or whisk in a teaspoon of maple syrup for extra flavor.

6. Can I serve this warm?
It’s best cooled and glazed, but you can gently rewarm slices over medium heat in a skillet with a little butter for a cozy treat.