I have to admit, I initially started baking this cake thinking it would be a lovely little surprise for my dearest friends who just had their first baby (congratulations Em and Christian and welcome to the world gorgeous little Alice!). It would have been a fabulous treat to share but, shamefully it never made it there. Even once I cut it, I reasoned with myself that they would good enough friends not to be offended by a half eaten cake and after all I do have to take photos for the blog. This was fairly good reasoning and stood to be true, that was until I took that first, fateful bite.
AMAZING! This cake doesn’t just have great flavour, it also has the most amazing textures! This is no sponge cake – sweet air encasing cream. No, this cake has the moisture from oil, the crunch of pecans, the apple pieces throughout and to top it all off, a beautiful almost caramel like layer down the bottom – pure bliss!
Not only was this cake beautiful on the day it was made, but in the days following. This little winner has proved itself the perfect treat for the first week back at school when a little extra sugar is an inherent requirement. To top it off, this cake is dead easy and has a great sauce which add that extra special touch.
- 1C Pecans (chopped and divided)
- 2C Sugar
- 1C Vegetable Oil
- 1/4C Honey
- 3 Eggs
- 3C Flour
- 1tsp Baking Soda
- 1tsp Salt
- 1tsp Cinnamon
- 1/4tsp nutmeg
- 1tsp Vanilla
- 2 Apples (peeled and chopped) approx 3C
- Preheat oven to 180C (350F)
- Grease a bunt tin well *I like to use??? Cake Release, just to ensure it comes out perfectly
- Sprinkle approximately 1/4 of pecans in the bottom of the tin
- Meanwhile beat sugar, oil and honey together, adding eggs one at a time until just blended
- In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg
- Gradually add flour mixture to the batter, mixing until just combined
- Add vanilla, remaining pecans and apple pieces, stir to combine
- Spoon batter (it will be quite thick) into prepared bundt tin
- Bake for approximately 55-60+ minutes, or until a wooded skewer inserted in the centre comes out clean *my cake took 95 minutes, however my oven is quite old
- Allow to cool in tin for 15 minutes
- Remove from pan and place on a cooling rack over a tray
- Pour approximately 1/2cup of Honey Sauce over the cake
- Allow to cool completely, about 1 hour.
- Serve with additional Honey Sauce (reheated gently on the stove) and ice cream
Inspired by Classic Southern Desserts: by the editors of Southern Living, Oxmoor House