A touch of honey and cinnamon paired with the taste of crisp autumn apples help to make this bake and slice Bundt cake a slightly sweet fall treat.
Is it Friday? Please tell me it’s Friday. No? It’s only Thursday? Well, that sucks eggs ’cause I’m really, really, really ready for Friday y’all. Yup, it’s been one of those weeks when there just don’t seem to be enough hours in the day. Hell, if I’m being honest, it’s really been one of those months. My legs are overwhelmingly hairy and in need of a shave, my car still hasn’t had a decent carwash all summer long, my guest room is in serious need of a good dusting, and I’ve been stuck wearing closed-toed shoes for the past week or so because my toenails look like they got into a vicious fight with a rabid beaver.
Since this month has been so frazzled and hectic, I think it’s only appropriate to share a simple Bake & Slice cake with y’all. What’s a Bake & Slice cake? Well, it’s pretty much just what it sounds like. And yes, that is me being sarcastic. You bake the cake, you slice the cake, and then you eat the cake. Novel idea, huh? This is a cake that you can eat whenever and wherever because life is too chaotic to waste time simply sitting around lazily eating cake. For this cake, there’s not a hint of frosting, icing, or fancy decoration to get in the way, making it the perfect Bundt cake to share for this month’s “Back to School Bundts” themed Bundt Bakers hosted by Wendy of A Day in the Life on the Farm.
Wendy is a fellow food blogger who I have come to absolutely adore. Simply put, my goal in life is to make her laugh. Any morning I can fill her world with a little bit of laughter at my own expense is a good morning. I’m fairly certain that she would have gotten a huge kick out of seeing me in my kitchen after I dropped the first version of this cake all over my marble countertop, sending an oozing lava flow of half gooey cake flying through the air and onto my foot. There were a lot of ugly words uttered as I quickly realized that not only was my foot on fire but that I was now going to have to rebake a cake which I had wasted precious time making; time which would have been much better spent painting my rabid beaver gnawed toenails.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1/4 Cup Honey
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Baking Soda
- 1 Cup Sour Cream
- 1 Apple, Peeled & Finely Diced
Directions:
- Preheat oven to 325 degrees. Grease and flour a Bundt pan; set aside.
- In a large bowl, cream the butter, sugar, and honey together on medium speed for 2 minutes.
- Add the eggs one at a time, mixing 30 seconds after the addition of each egg.
- Add the vanilla and mix for 30 seconds.
- In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and baking soda. Add half of the flour mixture to the butter mixture and use a silicone spatula to mix it until just combined. Add the sour cream and mix until just combined. Add the remaining flour and mix until just combined.
- Fold the finely diced apples into the cake batter.
- Spoon the cake batter into the prepared Bundt pan, even out the top, and then bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
- Allow the cake to cool for 30 minutes before inverting it onto a cake plate or platter.
Suggestions:
- Tent the cake with foil after 45 minutes of baking to prevent it from over-browning.
- To make this recipe, I used a Nordic Ware Elegant Party Bundt Pan
, which is a bit smaller than a traditional Bundt pan and also makes slicing the perfect piece of cake effortless.
- After the cake has cooled, make sure to cover it tightly to prevent it from drying out.
Improvements:
- Dust the cake with powdered sugar after it cools.
- Combine a tablespoon of honey with a splash of water and then brush it on the outside of the cake to keep it moist.
- Add a pinch of grated nutmeg or ground cloves to the cake batter for added flavor.
- Add a 1/2-cup of dried cranberries to the cake batter.
Ingredients:
- 1 Cup Unsalted Butter, Room Temperature
- 1 Cup Granulated Sugar
- 1/4 Cup Honey
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Baking Soda
- 1 Cup Sour Cream
- 1 Apple, Peeled & Finely Diced
Directions:
- Preheat oven to 325 degrees. Grease and flour a Bundt pan; set aside.
- In a large bowl, cream the butter, sugar, and honey together on medium speed for 2 minutes.
- Add the eggs one at a time, mixing 30 seconds after the addition of each egg.
- Add the vanilla and mix for 30 seconds.
- In a medium bowl, whisk together the flour, salt, baking powder, cinnamon, and baking soda. Add half of the flour mixture to the butter mixture and use a silicone spatula to mix it until just combined. Add the sour cream and mix until just combined. Add the remaining flour and mix until just combined.
- Fold the finely diced apples into the cake batter.
- Spoon the cake batter into the prepared Bundt pan, even out the top, and then bake for 1 hour, or until a knife inserted into the middle of the cake comes out clean.
- Allow the cake to cool for 30 minutes before inverting it onto a cake plate or platter.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.
And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:
- Applesauce Bundt Cake from I Love Bundt Cakes
- Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Brown Sugar Banana Bundt Cake from Food Lust People Love
- Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
- Morning Glory Bundt Cake with Yogurt & Granola Topping from All That’s Left Are The Crumbs
- Peanut Butter and Jam Bundt Cake from The Queen of Scones
- Persimmon Pudding Cake from Sneha’s Recipe
- Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
- Sesame Seed Bundt Cake from Katin špajz
- Twinkie Bundt Cake from A Day in the Life on the Farm
- Zebra Bundt Cake from Patty’s Cake
