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Apples and Honey Snacking Cake Recipe

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4.1 from 6 reviews

This Apples and Honey Snacking Cake is a moist, warmly spiced Bundt cake perfect for cozy afternoons or festive gatherings. Made with fresh apples and oranges processed into a flavorful fruit-honey mixture, it combines comforting fall spices like cinnamon, nutmeg, cloves, and allspice for a delightful aroma and complex taste. The cake is lightly sweetened with honey and sugar and finished with a tender crumb, ideal for snacking or dessert.

Ingredients

Fruit Mixture

  • 1 medium orange, quartered
  • 1 medium apple, quartered
  • 3/4 pound honey
  • 3 large eggs, room temperature
  • 1/4 cup brewed coffee

Wet Ingredients

  • 1 cup shortening, melted
  • 1 cup sugar

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice

Instructions

  1. Prepare the Bundt pan: Preheat your oven to 325°F. Grease and flour a 10-inch fluted tube or Bundt pan thoroughly, making sure to coat every nook and cranny to prevent sticking and ensure the cake releases cleanly after baking. Take your time with this step for best results.
  2. Process the oranges and apples: Using a food processor or high-powered blender, add the quartered orange and apple and process until finely chopped. Then add the honey, eggs, and brewed coffee and process until the mixture is well combined and smooth.
  3. Finish the batter: In a large bowl, cream the melted shortening and sugar together using a hand or stand mixer until the mixture is light and fluffy. Beat in the fruit-honey mixture until evenly combined. In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice. Gradually add the dry flour mixture into the wet mixture, mixing just until everything is combined to avoid overmixing.
  4. Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top gently. Bake in the preheated oven for about one hour, or until a toothpick inserted in the center comes out clean. The cake should be firm and golden.
  5. Invert the cake: Let the Bundt cake cool in the pan for 10 minutes to set. Then carefully invert it onto a wire rack to cool completely. For an elegant finish, dust the top lightly with confectioners’ sugar before serving. To avoid breakage, consider using a gentle steaming method on the Bundt pan before baking as an extra tip.

Notes

  • Ensure the Bundt pan is greased and floured very well to prevent the cake from sticking and breaking upon removal.
  • The fruit is processed raw for moisture and flavor; no need to pre-cook the apples or oranges.
  • You can substitute brewed coffee with strong black tea if preferred for a milder flavor.
  • This cake keeps well for several days stored in an airtight container at room temperature.
  • For a decorative touch, dust with powdered sugar or drizzle a simple glaze over the cooled cake.
  • Use room temperature eggs for better emulsification in the batter.

Find it online: https://cookedbysarah.com/apples-and-honey-snacking-cake-recipe/