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–+ servings
A sliced bundt cake with white glaze drizzled nex to the bowl of glaze.
5 stars (1 rating)

Apple Bundt Cake Recipe with Spiced Honey Glaze

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 15 people
This apple bundt cake recipe is a traditional Rosh Hashanah dessert that can be made with no oil, substituting applesauce instead. Delicious either way!
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Ingredients

For the cake

  • Baking spray
  • 3 large eggs , at room temperature
  • 1/2 cup applesauce , or 1 4 oz Motts applesauce cup
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup rice milk, soy milk, or reg milk
  • 1/2 cup non dairy sour cream, you can also use dairy
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 apple, large, peeled, cored, diced small
  • 1 teaspoon all purpose flour

Instructions
 

  • Preheat the oven to 350° F and spray a bundt pan REALLY WELL with baking spray and set aside.
  • In a large bowl or in a mixer bowl combine the eggs, applesauce, oil (if using), granulated sugar, and brown sugar, and mix well to combine. If using a kitchenaid, mix on low- medium speed until light and frothy. 
  • In a small bowl combine the flour, baking soda, and salt and set aside. In a large mixing cup add the milk (or milk substitute), sour cream (or substitute) and vanilla extract and set aside as well. 
  • In another small bowl add the cinnamon to the apples and then dust with flour- yep put those aside too. Now its time to put it all together.
  • Start off by adding in 1/3rd of the flour mixture into the batter. Mix well, then add in 1/2 of the milk mixture and mix. Next another 1/3rd of the flour followed by the last of the milk, then the last of the flour, making sure to mix well in between each addition. 
  • When the batter is evenly mixed add in the apple and mix lightly. 
  • Pour the batter into the bundt pan and bake for 45-50 minutes. The cake is done with the top is firm and no longer jiggly, or when a skewer inserted comes out clean.
  • Make the honey glaze when the cake is cool and drizzle all over.

Notes

You can substitute all of the oil with another 1/2 cup applesauce.
This recipe can be made dairy or dairy free.
Don't glaze until ready to serve! If the glaze is too thick add a little bit more water (1 teaspoon). If the glaze is too thin add a little bit more confectioners sugar- start with 1/3rd cup. 
Serving: 1slice, Calories: 283kcal, Carbohydrates: 46g, Protein: 3g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 186mg, Potassium: 70mg, Fiber: 1g, Sugar: 32g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
Course: Dessert
Author: Sam Adler
Cuisine: jewish
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