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!
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.