Whole Wheat Honey Apple Bundt Cake
This whole wheat honey apple bundt cake is a loaded with whole wheat flour, sweet honey, and fresh apples, and then glazed to perfection. SO good.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup white sugar
- 1/2 cup oil (I used olive oil)
- 2 eggs
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 minced apples (about 2-3 cups)
- 2 tablespoons butter
- 1¼ cups powdered sugar
- 1 teaspoons vanilla
- 1 tbs. maple syrup
- 1-2 tablespoons water
Instructions
- 1
Preheat the oven to 325 degrees. Generously grease a bundt pan (mine is about 9 inches across the top). Whisk the sugar and oil together until smooth. Whisk in the eggs, honey, and vanilla.
- 2
In a separate bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Gently stir the dry mixture into the wet mixture until just combined.
- 3
Core the apples and mince them in a food processor. Fold the apples into the batter. Pour into the prepared bundt pan 3/4 of the way up the side of the pan. Don’t overfill! It’ll be a mess and it won’t bake through. Bake for 50 minutes, let stand for 10 minutes, and invert onto a place.
- 4
For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.