Packed with autumnal flavor and moistened with Pumpkin Spice Whipped Honey, this Apple Spice Cake never fails to deliver big flavor and all the Fall feels.
Apple Spice Cake
(apples, spices + Pumpkin Spice Whipped Honey)
What you need:
For the cake:
¾ cup vegetable oil
¼ cup Savannah Bee Company Pumpkin Spice Whipped Honey
½ cup granulated sugar
½ cup firmly packed light brown sugar
3 large eggs
2 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 cups shredded peeled Gala or Honeycrisp apples
1 cup chopped pecans
For the frosting:
1 (8-ounce) block cream cheese, softened (plus more if you like a thicker frosting)
¼ cup unsalted butter, softened
1/3 cup Savannah Bee Company Pumpkin Spice Whipped Honey
2 teaspoons vanilla extract
2 to 3 tablespoons whole milk
What to do:
1. Wash Up!
2. Make the cake: Preheat the oven to 325°F. Heavily grease and flour a Bundt pan (I use vegetable shortening for greasing.) Stir together the oil, honey, sugars, and eggs in a large bowl. Set aside. Whisk together the flour, salt, cinnamon, ginger, and nutmeg. Add the flour to the oil mixture, stirring until combined.
3. Fold in the apples and nuts: Spread the batter evenly into the prepared pan. Bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 5 minutes. Run a knife around the edges and the center and turn out the cake onto a wire rack to cool completely.
4. Make the frosting: Beat the cream cheese and butter with an electric mixer until creamy. Add the honey and vanilla and beat until smooth. Add 2 tablespoons of milk and beat until smooth. Add more milk if needed to reach desired consistency.
To Serve: Allow cake to cool and place on a plate or cake stand. Schmear with the frosting and let it pour over the sides. Serve immediately.
Table Talk: What is the first sign of Fall for you?