Honey Apple Bundt Cake with Three Sauces
First up on my post list is a honey apple cake. This came out amazing and doesn't even need a mixer. Couldn't be easier! You don't even need a bundt pan if you are not looking for a pretty presentation. You can make it in a couple of loaf pans and reduce the cooking time to about 40 minutes.
Honey Apple Cake with Bourbon Honey Sauce
Honey Apple Cake
This cake comes out quite moist with an assertive honey flavor. I used a local wildflower honey but I think it would be good with an orange honey or some other specialty honey as well. (Though you might want to mix part special honey and part mild honey.) You can also shred the apples but a medium dice seemed to work just fine. Also, most honey cakes call for a lot more spice than I added to mine but I like my honey cakes to taste like honey so I just add a little spice.
2 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
3/4 c sugar
1/2 c vegetable oil
1/2 c unsalted butter, melted and cooled
2 eggs
3/4 c honey
1 tsp vanilla extract
3 apples - peeled, cored and chopped
Preheat the oven to 325F (165C). Butter and flour a 9 inch Bundt pan.
Mix flour, baking powder, baking soda, salt, cinnamon, and allspice in medium bowl. In a large bowl, whisk together the sugar, oil, and butter. Beat in eggs with whisk until light, then stir in honey and vanilla. Using a large spoon stir flour mixture into batter just until moistened with a few quck strokes. Fold in apples.
Bake for 50 to 65 minutes in preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for at least 30 minutes before inverting onto plate and tapping out of pan. Serve plain or with one of the following sauces.
Sauces
I decided to experiment on what icing/sauce to use on the cake and made small amounts of various sauces each evening as we had some cake. Even though I made smaller servings of the sauces, the recipe amounts here should cover an entire cake. Out of the three sauces the bourbon sauce was definitely my favorite. It's also the one where I am shakiest about the amounts since I more eyeballed the measurements than carefully measured. But it's hard to go wrong with butter and bourbon anyway.
Honey Sauce
1/2 c honey
1/2 c water
1-2 tsp orange zest
Bring all ingredients to boil and allow to thicken slightly. Serve alongside cake in a bowl or drizzle a bit over each slice.
Honey Icing
1 cup powdered sugar (plus more if needed)
1/4 tsp vanilla
2 tbsp honey
1-2 tbsp orange juice
Whisk together all ingredients in a large bowl. Icing should be thick enough that it's hard to mix (though not impossible). Add more sugar if need, up to 1/2 cup more. Once cake is completely cool spoon icing over cake and allow to slowly drip down the sides.
Honey Bourbon Sauce
8 tbsp butter
1/4 c honey
1/2 c white sugar
1 tsp vanilla
2 tbsp water
1/4 c bourbon (or more!)
Combine all ingredients in a medium saucepan over medium low heat. Once butter has melted, turn heat to high and allow to boil for a minute or two. Let sauce cool a bit, whisk thoroughly, and spoon over a slice of cake. Make happy noises. Eat.
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comments. Comment here or there.
Honey Apple Cake with Bourbon Honey Sauce
Honey Apple Cake
This cake comes out quite moist with an assertive honey flavor. I used a local wildflower honey but I think it would be good with an orange honey or some other specialty honey as well. (Though you might want to mix part special honey and part mild honey.) You can also shred the apples but a medium dice seemed to work just fine. Also, most honey cakes call for a lot more spice than I added to mine but I like my honey cakes to taste like honey so I just add a little spice.
2 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
3/4 c sugar
1/2 c vegetable oil
1/2 c unsalted butter, melted and cooled
2 eggs
3/4 c honey
1 tsp vanilla extract
3 apples - peeled, cored and chopped
Preheat the oven to 325F (165C). Butter and flour a 9 inch Bundt pan.
Mix flour, baking powder, baking soda, salt, cinnamon, and allspice in medium bowl. In a large bowl, whisk together the sugar, oil, and butter. Beat in eggs with whisk until light, then stir in honey and vanilla. Using a large spoon stir flour mixture into batter just until moistened with a few quck strokes. Fold in apples.
Bake for 50 to 65 minutes in preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for at least 30 minutes before inverting onto plate and tapping out of pan. Serve plain or with one of the following sauces.
Sauces
I decided to experiment on what icing/sauce to use on the cake and made small amounts of various sauces each evening as we had some cake. Even though I made smaller servings of the sauces, the recipe amounts here should cover an entire cake. Out of the three sauces the bourbon sauce was definitely my favorite. It's also the one where I am shakiest about the amounts since I more eyeballed the measurements than carefully measured. But it's hard to go wrong with butter and bourbon anyway.
Honey Sauce
1/2 c honey
1/2 c water
1-2 tsp orange zest
Bring all ingredients to boil and allow to thicken slightly. Serve alongside cake in a bowl or drizzle a bit over each slice.
Honey Icing
1 cup powdered sugar (plus more if needed)
1/4 tsp vanilla
2 tbsp honey
1-2 tbsp orange juice
Whisk together all ingredients in a large bowl. Icing should be thick enough that it's hard to mix (though not impossible). Add more sugar if need, up to 1/2 cup more. Once cake is completely cool spoon icing over cake and allow to slowly drip down the sides.
Honey Bourbon Sauce
8 tbsp butter
1/4 c honey
1/2 c white sugar
1 tsp vanilla
2 tbsp water
1/4 c bourbon (or more!)
Combine all ingredients in a medium saucepan over medium low heat. Once butter has melted, turn heat to high and allow to boil for a minute or two. Let sauce cool a bit, whisk thoroughly, and spoon over a slice of cake. Make happy noises. Eat.
This entry was originally posted here and has
comments. Comment here or there.