The leaves are turning, and fall is definitely upon us. Despite the warm mid-day weather, there’s a hint of crispness in the air that you feel as soon as the sun begins to set. This is the perfect time of the year to open up the windows, take in the cool autumn breeze, and bake up some lovely, aromatic apple cake.
We enjoyed our traditional annual family visit to the apple orchard last weekend. It’s about a half hour drive out of town for us, and we literally drool all the way there as we envision the pillowy, sugary apple doughnuts that await us at the orchard.
There are horseback rides, goats and chickens, a corn maze, and a thrilling apple cannon. The boys never want to leave.
But when we do eventually leave, stuffed to the gills with luscious apple pull-aparts, apple bratwurst, and apple doughnuts…oh and let me not forget to mention adorable little jugs of homemade apple cider…we always bring home a peck or two of crunchy, sweet honeycrisp apples and a loaf of apple fritter bread.
I still haven’t perfected a version of the apple fritter bread that can stand up to the orchard’s version yet; however, I do have a great harvest-inspired bundt cake recipe that I’m sharing with you today. Make it. Trust me. It’s THAT good.
Harvest Apple Honey Bundt Cake
5 small apples
1 cup sugar
1/2 cup honey
1 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon apple pie spice
Preheat oven to 325 degrees. Spray a large bundt pan with cooking spray. Peel and shred apples (I like to use my food processor, as it shreds in a flash). Combine the sugar, honey, and eggs. Add the remaining ingredients, saving the apples to add last. Pour batter into bundt pan and bake for 60 minutes or until toothpick tests done. Let cake cool in bundt pan for 30 minutes, then transfer to a cake platter. Slice and serve warm with a scoop of vanilla ice cream.