Tori Avey’s Apple Honey Cake Recipe with Maple Syrup
Moist apple honey Bundt cake with maple syrup—perfect for Rosh Hashanah or anytime you crave a sweet, spiced dessert.
Ingredients
Cake
- 3 eggs
- 3/4 cup honey
- 1/2 cup maple syrup
- 1/2 cup light brown sugar packed
- 1.25 cup canola oil
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp salt
- 4 Pink Lady apples peeled, cored, shredded
Simple Vanilla Icing
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tsp water or more to thin
Instructions
- Preheat oven to 325 °F (163 °C).
- Grease a Bundt pan thoroughly (spray or butter + flour).
- In a large bowl, beat the eggs until light and frothy.
- Add the honey, maple syrup, brown sugar, oil, and vanilla. Whisk until smooth and fully combined.
- In another bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually stir the dry mixture into the wet mixture until just combined — don’t overmix. Fold in the shredded Pink Lady apples and any juice from shredding.
- Pour the batter into the prepared Bundt pan. Smooth the top and tap the pan to remove air bubbles.
- Bake 75–90 minutes, or until a toothpick inserted in the thickest part comes out clean.
- Cool the cake in the pan for 10–15 minutes, then invert onto a rack or plate to cool completely.
- Whisk together powdered sugar, vanilla, and ½ tsp water in a small bowl. Adjust the consistency by adding more water a few drops at a time until it's drizzleable.
- Drizzle over the cooled cake and let it set before slicing.
Nutrition
Calories: 326kcalCarbohydrates: 47gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 25mgSodium: 176mgPotassium: 101mgFiber: 1gSugar: 30gVitamin A: 56IUVitamin C: 2mgCalcium: 36mgIron: 1mg
Tried this recipe?Mention @confessionofadietitian or tag #confessionofadietitian!