Honey Apple Bundt Cake 

with Honey Caramel Sauce

This Honey Apple Bundt Cake with Honey Caramel Sauce is  sweet and moist, studded with chunks of fresh apple and doused in a sticky honey caramel sauce! Perfect for Rosh Hashanah or any fall holiday.

Step 1

Preheat oven to 350 degrees. Butter a 12- cup bundt pan {or spray liberally with non-stick cooking spray} and sprinkle bottom of pan with ¼ cup of chopped pecans.

Step 2

In a medium bowl, beat sugar, oil and honey until combined. {Note: This batter is going to be thick so a hand mixer or stand mixer is the best bet here.} Add eggs one at a time, making sure each is well incorporated after each addition.

Step 3

In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.  Gradually add to wet mixture until just incorporated. The batter will be thick.

Step 4

Fold in vanilla, remaining ¾ cup chopped pecans and chopped apples -- this part can be done by hand, but it'll take some muscle!

Step 5

Spoon mixture evenly over pecans in pan. Bake at 350° for 65-75 minutes.  Note: This cake browns very quickly due to the high sugar content. If you notice that it's looking like it might burn, loosely place a piece of foil on top to prevent over-browning.

Step 6

Remove from oven and allow to cool for about 20-30 minutes before inverting onto a wire rack to remove from pan. 

Step 7

When the cake is slightly cooled, pour ½ cup honey sauce over top. Serve the remaining honey sauce with each slice of cake. See blog post for Honey Caramel Sauce recipe.

Get full recipe & directions in the post!

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