Whole Wheat Honey Apple Bundt Cake
Recipe GLPR8388513dce4393
A moist and wholesome bundt cake combining all-purpose and whole wheat flour with fresh minced apples, warm cinnamon spice, and the natural sweetness of honey. The cake is finished with a smooth honey-vanilla glaze drizzled over the top, making it an elegant yet comforting dessert.
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Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
4 medium fresh apples, cored and minced
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
¾ cup white granulated sugar
½ cup olive oil
2 large eggs
½ cup honey
1 teaspoon vanilla extract
2 tablespoon unsalted butter
1¼ cup powdered sugar
1 tablespoon pure maple syrup
1 tablespoon water
Directions
Preheat your oven to 325°F. Generously grease a 9-inch bundt pan with butter or cooking spray, ensuring all crevices are well coated to prevent sticking.
In a large bowl, whisk together the white sugar and olive oil until the mixture is smooth and well combined.
Add the eggs, honey, and vanilla extract to the sugar-oil mixture. Whisk vigorously until fully incorporated and the mixture is light and well blended.
In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients until evenly distributed.
Gently fold the dry flour mixture into the wet ingredients using a rubber spatula or wooden spoon, stirring just until combined. Do not overmix; a few small lumps are fine.
Core the fresh apples and mince them finely using a food processor or sharp knife. Fold the minced apples into the batter until evenly distributed throughout.
Pour the batter into the prepared bundt pan, filling it approximately three-quarters of the way up the sides. Do not overfill, as the cake will rise during baking.
Place the bundt pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs. The internal temperature should reach approximately 205°F.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a thin knife around the edges and the center tube to loosen the cake.
Carefully invert the bundt pan onto a wire rack or serving plate. Gently lift the pan away to reveal the cake. Allow the cake to cool completely.
To prepare the glaze, melt the butter in a small saucepan over low heat.
Remove from heat and add the powdered sugar and vanilla extract. Stir until the mixture is thick and well combined.
Add the maple syrup and stir thoroughly to incorporate. If needed, add water one tablespoon at a time until the glaze reaches your desired consistency—it should be pourable but not runny.
Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Let the glaze set for a few minutes before serving.
