This honey cake uses olive oil for a healthy, non-dairy fat that keeps the cake light and flavorful. You can make this cake in any size pan, but we love the way it looks when using this Honeycomb Pan.
Always make sure to use a great quality extra virgin olive oil, we love Colavita.
Apples and Honey Cake
Servings
8 Servings
Ingredients
- 3½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups granulated sugar
- ½ cup brown sugar
- 3 teaspoons pumpkin pie spice
- 3 large eggs at room temperature whisked
- 1 cup applesauce
- ¾ cup apple cider
- 1 teaspoon vanilla extract
- 1 cup extra virgin olive oil
- ¾ cup best quality honey
Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan, 2 paper loaf pans or a Honeycomb Pan*
- Whisk together flour, baking powder, baking soda, salt, sugar, brown sugar and pumpkin pie spice.
- Make a well in the center of the bowl and add the eggs, applesauce, apple cider, vanilla extract, evoo, and honey.
- Using either a mixer or by hand, whisk everything together. Pour into prepared bundt pan.
- Bake for 60 minutes or until a cake tester comes out with a few moist crumbs attached.
- Cool cake on a cooling rack until it can be comfortably handled. Unmold and allow to cool completely before wrapping and storing at room temperature or freezing for up to 1 month.
- Drizzle with honey or powdered sugar before serving if desired.
- *Note: If using honeycomb pan, extra batter makes: 1 loaf pan or 10 – 12 cupcakes or or 18 mini cupcakes
Love this! Just curious though, when you have an extra loaf pan of batter, how long do you cook it?
If it is a full loaf pan, I’d say about 30-45 minutes.
Yay! It is still a favorite.
https://uploads.disquscdn.com/images/f9ccea33aaf90d6b40b6452d6e274dc32c346c84655f2ad656a7dd4ce123bd91.jpg I know this is an old post, but I only just found it. I took a shot and purchased the cake pan and made the cake. Excellent!!! This is a test run for Rosh Hashanah. I'll have it eaten way before then and I'll bake another one lol. Thanks for the recipe and the video Jamie.
You can try an egg replacer product or flaxseed mixed with water should work in this recipe.
This looks delicious! Is there a substitute I could use instead of eggs?
Thanks so much!
Thanks. I’m looking forward to trying it come Rosh Hashanah.
It’s a blend of spices, usually cinnamon, ginger, allspice, cloves and nutmeg, you can make your own blend if it doesn’t exist where you live.
What is pumpkin pie spice for those of us who are not American? And what can we substitute for it?
Shana Tova, waiting for it to cool is the hardest part.
https://uploads.disquscdn.com/images/787c1721634c225b35885a96f5a113862bc48a096e19dbd5837f14e6ec1089b3.jpg I made this tonight for Rosh HaShana and it smelled heavenly while it was baking and when it was on the counter cooling. It wasn’t quite cool enough when I took it out of the pan because it stuck just a little bit. Everyone is so excited to try it tomorrow night. Shanah Tovah!
Sure. That should work.
Made this & it was delicious! Can I add chopped apples for more apple flavor?
Looks amazing! Can’t wait to try this recipe! Thanks Jamie 😀
sure, that is fine
Can I substitute apple juice for cider?
This recipe is awesome! Yumdelicous!
Glad its as a hit, now it will be something new to look forward to for next year in your new pan.
Made it for RH; it was a Honey Cake hit! Just sorry I didnt know about the pan until too late…next year!
Apple cider. We have 2 leaveners in the recipe and don’t need the vinegar as an acid. Enjoy!
Apple cider – not apple cider vinegar?