5 from 12 votes
Apple Cake with Honey Glaze
This Apple Cake is a moist baked dessert featuring diced apples and chopped walnuts blended with cinnamon, vanilla, and a smooth batter of flour, sugar, oil, and eggs. Finished with a simple honey glaze made from powdered sugar, honey, and milk, it offers a tender crumb and sweet-spiced flavor. It’s best made using tart apples and a bundt pan for even baking, then chilled to enhance the glaze’s shine and sweetness before serving.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
12
servings
Calories:
559 kcal
Course:
Cake
Cuisine:
American
Ingredients
For the Cake:
- 3 cups apples diced
- ½ cup walnuts chopped
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 ¼ cups vegetable oil
- 3 egg large
For the Glaze:
- 1 cup powdered sugar
- 2 Tablespoons honey
- 1 Tablespoon milk
Instructions
- In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
- Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
- Scrape the batter into a lightly greased Bundt pan or tube pan.Bake in a 325 degree F oven for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean (for dark pans it may be a little shorter).
- Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
- For the glaze, add all the ingredients to a small bowl and whisk until smooth. Drizzle over cooled cake.
- Store covered cake in refrigerator for up to 3 days.
- Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Cup of Yum
Notes
- Granny Smith apples are preferred for baking due to their tartness; Pink Lady apples make a good alternative.
- Use a standard 12-cup bundt or tube pan for even baking and shape.
- Check doneness with a long cake tester; baking time can vary from 80 to 100 minutes.
- Store the cake covered in the refrigerator; it keeps well up to 3 days and can be served cold.
Nutrition Information
Calories
559kcal
(28%)
Carbohydrates
74g
(25%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
24g
(141%)
Cholesterol
47mg
(16%)
Sodium
302mg
(13%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 559
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 47mg | 16% |
| Sodium | 302mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.