Mom in the Mountains | Honey Glazed Apple Bundt Cake

It is feeling like Autumn, the temperature has drastically dropped in Mammoth Lakes, and I love beginning of fall. The fall season is the time for cozy sweaters, hot drinks, and deliciously spiced desserts - which are some of my absolute favorite things! It is also the beginning of the Jewish New Year, or Rosh Hashanah. For my family, the holiday season begins in September with the start of the Jewish new year and the Jewish high holidays: Rosh Hashanah, Yom Kippur and Sukkot. And because we also celebrate all the traditional holidays like Thanksgiving, Christmas, and New Year's as well - it makes my holiday season that much longer and I love that!


Celebrating the holidays always means gathering around food. So for Rosh Hashanah there are particular foods that represent the holiday, its meaning, and the time of year. September is also the beginning of the harvest season. So some of those foods include sweet challah bread, apples, honey, figs, pomegranates, kiwi, and other exotic fruits. The most common combination for a Rosh Hashanah dinner is apples and honey. The tradition is to take apple slices and dip them in honey to have a sweet new year, which I love the sentiment and the meaning behind eating something good for you and equally delicious! Why we don’t do this normally is beyond me, it is so good! And this tradition is what begins our holiday dinner each fall.


Traditional Jewish desserts have never been the most exciting. Often times my family just skipped them all together and had fresh fruit and ice cream. Since becoming a baker I have tried to fix this with each holiday, each year that I celebrate. So for Rosh Hashanah I started baking this Apple Honey Bundt Cake. Some years I am lucky enough to be given fresh apples from my friends tree in the nearby town of Crowley Lakes. I love being able to use organic fruits that are in season. But even if you don't have apples from a tree, this is still the best season for apples so anything you can find at your local market will be fresh and delicious! Find the recipe below, and even if you aren't Jewish or celebrating this specific holiday, this is an amazing fall cake recipe that can be baked all season long and even for Thanksgiving!







Honey Glazed Apple Bundt Cake

Makes 10-inch Bundt Cake


Apples

6 medium organic apples

57 grams (1/4 cup) cane sugar

1 tablespoon organic cinnamon


Batter

226 grams (1 cup) organic cane sugar

226 grams (1 cup) organic packed dark brown sugar

226 grams (1 cup) organic coconut oil

1 teaspoon organic vanilla extract

1/4 cup organic orange juice

4 organic large eggs

284 grams (2 1/4 cups) organic all purpose flour

1 tablespoon baking powder

1 teaspoon fine sea salt


Honey Glaze

142 grams (1 cup) organic powdered sugar, sifted

2 tablespoons organic raw local honey

1 to 2 tablespoons water


Organic powder Sugar for dusting


Method

For the apples: Core, peel, and chop the apples into small chunks. In a large bowl toss the apple chunks, cane sugar, and cinnamon until all the apples have an even coating. Set aside.


Preheat the oven to 350°F.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, brown sugar, and vanilla extract. Mix on low until combined. Add in your eggs and orange juice, mix a tad until combined. Next, add the flour, baking powder, and sea salt. Mix on low until you do not see any lumps.


Grease a bundt pan thoroughly. I use coconut oil, but you can also use butter or a spray.

First pour in an even layer of your batter, then set aside. Next cover the batter with an even layer of the apple chunks. Repeat this again until the bundt pan is full and you have used all the batter and apple chunks.


Cover loosely with foil and bake for 1 hour. Remove the foil and bake for another 1 hour 40 minutes, or until a wooden pick inserted in center comes out clean. You may see cooked apple on the toothpick, this is fine, you are looking for uncooked batter. If it is not done, put it back in for 15 minutes at a time until done. Allow the cake to cool completely in the bundt pan. I like to bake the cake the night before, let it cool overnight, then remove it in the morning.


To make the glaze: In a medium bowl, add the powdered sugar, honey, and water. Whisk together until a smooth glaze forms. Pour over the top of the cake. Sift powdered sugar on top.


Store in a cake dome or in an airtight container for up to 7 days.


Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.


High Altitude – Bake at 350°F covered for 45 minutes. Remove the foil and bake for another 1 1/2 hours or until a wooden pick inserted in center comes out clean.

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