This honey apple cake is full of the flavors of autumn. Why not serve it as a part of your Thanksgiving dessert table?
What do all these have in common: falling leaves, hoodies, carving a pumpkin, corn stalks, decorating, apples?
Of course! It’s fall. My favorite time of the year.
And what could make it more perfect than this honey apple cake with its delicious caramel honey glaze? It’s a keeper!
Treat your family to a honey apple cake with caramel glaze.
This apple cake is the perfect way to usher in fall. It’s the best time of the year to purchase apples in all their perfect crunchiness, and the prices are good too. Win, win as they say.
In my insightful moments, I sometimes finding myself wondering who ever saw a bunch of bees buzzing around a bee hive and thought, “I bet that is full of something sticky and really good to eat?”
But I digress…. I’m just admiring my new bee measuring spoons and got wondering all sorts of bee and honey stuff, and forgot that I had to bake a cake!
Dontcha just love my little bees? Kind of perfect for this recipe, huh?
I have just come across a super new product called Honey Granules. This nifty bag is full of tiny, sweet granules that are perfect to sprinkle into your tea, or cereal.
They make an easy to measure alternative when you are looking for the delicious honey flavor, but don’t want the bother of a sticky mess.
They are free flowing, not liquid, which make them so easy to use. The granules can be used for cooking, baking, or for sweetening beverages, like teas and smoothies.
These granules are perfect to use for the glaze for this cake. I love that I can make it on the stove and that there is no sticky mess involved when I mix all the ingredients for the glaze together.
It is a perfect choice for anyone who loves the flavor of honey in an easy to use bag of granules that pours beautifully.
Now, bear in mind. This cake is not intended for you if you are on a diet. Pass right on by if you are, or be prepared to have just a tiny slice.
It has cups of this and cups of that and none of it is diet friendly. But, oh….is it worth saving up for! Seriously…for weeks, I’ll eat salad if I can have a big ole slice (or three) of this scrumptious cake…
I’m going to use a bundt pan for this recipe. Those creases in the cake when it was done make the perfect down hill raceways for the oodles of glaze that I plan to drizzle over it.
So start by greasing and flouring the pan, and then put your 1/3 cup of your crunchy pecans in the bottom. ( I left these whole but coarsely chopped the ones that go in the cake.)
When the cake cooks, you get a nice layer of pecans on the top that blend just beautifully with the caramel honey glaze.
I used my stand mixer to beat all the wet ingredients for the cake. A hand mixer will do too but the batter is pretty thick so it will be harder to mix that way.
By the way, if you don’t have a stand mixer and like to bake, consider getting one. I use mine all the time and it makes cake making a cinch. And anything that makes my kitchen tasks a cinch is good in my book.
I gave it to myself a few years ago for a Christmas present and just love it!
The dry ingredients come next and then the apples and rest of the pecans are folded in to make a thick batter.
Will power…ah yes. I’ll warn you. This is the BEST tasting batter I have ever had the opportunity to lick off my beaters. The problem now is not eating it before I actually cook the cake!
I’m kind of tempted to freeze it and make it into apple cake dough ice cream. But now…back to reality and into the oven for 55-60 minutes.
Now it’s time to use the honey granules Yay! I love trying new things and am excited to see how the granules work for my glaze.
They are simple to use. Just place the brown sugar, butter and granules along with a bit of apple juice and milk into a saucepan and bring it to a boil.
Speaking of brown sugar – have you ever started a cake recipe only to discover that your brown sugar has hardened? No problem!
These 6 easy tips for softening brown sugar are sure to help.
Lower the heat and continue cooking for another few minutes, being sure to stir the whole time. Let it cool just a little and then pour it over the cake while it is still warm.
WHOA. It seems like I got a little crazy with the glaze there. My pants will scream at me tomorrow, but it sure feels good tonight!
The glaze is hard to describe. It has a taste similar to wrapped caramels with just the extra touch of honey. SOOOOOO good!
Love bundt cakes? Try this orange bundt cake with a citrus glaze.
- 1 cup pecans, divided
- 2 cups sugar
- 1 cup canola oil
- 1/4 cup honey
- 3 eggs (I use free range eggs)
- 1 teaspoon of pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 3 cups Granny Smith apples, peeled and chopped
Honey Granule Drizzle:
- 1 cup brown sugar
- 1 stick butter
- 1/4 cup Tate+Lyle® Honey Granules + 1 tbsp apple juice to recipe.
- 1/4 cup 2% milk
- Preheat your oven to 350º F.
- Grease and flour a non stick bundt pan.
- Sprinkle 1/3 cup of the pecans over the bottom of the bundt pan
- In the bowl of a stand mixer, beat the sugar, canola oil, honey and pure vanilla extract on medium speed until everything is well blended.
- Add the eggs, one at a time and then beat again until well combined.
- In separate bowl combine the flour, baking soda, salt, cinnamon and nutmeg.
- Whisk the ingredients to combine well.
- Add the flour mixture to the sugar and egg mixture and beat on medium speed until well blended.
- Stir in apples and the remaining pecans (I chopped these coarsely.) The batter will be quite thick.
- Pour it into the bundt pan and bake for 55-60 minutes.
- Let the cake sit for a few minutes in the pan, then remove and cool on a wire rack for about 15 minutes.
- While the cake is cooling, prepare the honey granule drizzle.
- Place the ingredients in a large sauce pan and bring to a boil. Stir constantly for 2 minutes.
- Let it cool just a little and then pour it, while still warm over the cake.
Amount Per Serving: Calories: 503Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 50mgSodium: 276mgCarbohydrates: 67gFiber: 2gSugar: 47gProtein: 5g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.