Honey Cinnamon Apple Cake

Get your daily apple with this delicious, almost nutritious cake recipe.

We’ve all done it. We reach for that apple fritter, apple crisp or apple cobbler and convince ourselves it’s fine to eat because it has apple in it.

An apple a day does keep the doctor away, after all.

So here’s another great apple-inclusive treat you can justify eating.

Prep Time: 25 minutes

Cook Time: 75 minutes
Servings: 8 to 10

Cost: $
Difficulty: Easy

3 cups all purpose baking flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup white sugar
1/4 cup light brown sugar
3 eggs
3/4 cup honey
1 1/4 cup canola oil
1 1/2 teaspoon vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon allspice
Dash of ground cloves
4 Granny Smith apples – peeled, cored and shredded*

TIP: To shred apples, you can use a cheese grater or food processor. Don’t worry about trying to save every drop of juice – or draining out the juice either. What you grate into the bowl or measuring cup will be perfect.


  1. Preheat oven to 325 F
  2. In a large bowl, beat the eggs until frothy. Whisk in the oil, vanilla, honey and both kinds of sugar
  3. In a medium bowl, combine flour, cinnamon, salt, allspice, cloves, baking power and baking soda
  4. Combine the dry and wet ingredients, stirring to blend
  5. Fold in apples
  6. Grease a bundt pan with cooking spray and pour in batter, smoothing it out with a spatula
  7. Bake for 75 to 90 minutes
  8. As the cake turns a golden brown, insert a toothpick (away from the edges) and remove it. The cake is done with the toothpick comes out clean
  9. Let the cake cool about 10 minutes and then flip it onto a wire cooling rack – tapping gently to remove the cake from the pan
  10. Allow the cake to cool completely before icing
  11. About an hour before serving, sprinkle 2 or 3 tablespoons of powdered sugar over the top and add icing

We recommend buying icing at the store because, you know, it’s easier – but if you want to make your own:

Combine 1 cup of powdered sugar, 1/4 teaspoon vanilla and 1 tablespoon of creamer in a bowl and whisk. If it’s too thick, add more creamer until you get a consistency that’s easy to pour, but not so thin that it will drip right off the cake. Fill a plastic zipper storage bag with icing and snip off the corner to decorate the cake.


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