This Honey Cake needs a spot on your Thanksgiving or Christmas breakfast menu! Moist and packed with apples, It’s the perfect way to start the day!

honey cake

Making a bundt cake always makes me nervous. Will it stick, will it be cooked through or sink in the middle are all thoughts that go through my head when I peek through the oven door. But this Apple Cider Honey Cake gave me no grief, in fact, it might be the best bundt cake I’ve ever made.

The consistency is a little bit like a carrot cake but the flavor is all about the cinnamon-honey combo. And the apples are a nice touch, cut them small so nobody is fork-fighting with them.

I definitely recommend making this the night before you plan to serve it, just make sure to cover the whole cake tightly with a clean towel and it’ll still be super fresh in the morning. Follow my tips below for a no-hassle easy honey cake!

Yummy honey cake

How do I make sure my honey cake doesn’t stick to the pan?

Butter, and lots of it. I melt some butter to a soft stage in the microwave. Dip a scrunched up paper towel in the butter and then rub the butter all over the inside of the pan, making sure to get in all of the creases and especially that center section of the bundt pan. Doing only this step might work for some people but I like to go one step further by adding a really thin layer of flour on top of the butter. Just drop a few tablespoons into the pan and shake the pan around with your hands. The flour will stick to the butter and then just turn the pan over and bang out the excess flour. Your pan is ready.

Getting the honey cake out of the pan.

After you take the honey cake from the oven, let it sit in the pan and cool for about 30-45 minutes. Next, run a thin knife gently around the cake just to loosen any crusty parts that might cause the cake to stick. Place a plate that’s wider in circumference than the bundt pan over the top of the cake. Using both hands grip the top of the pan and the edges of the plate with your fingers and flip it over, laying the plate on top of the counter still with the pan on top covering the cake.

Now is the time to see if your butter and flour coating did its job for you. I like to give the top of the cake pan a few hard taps with something heavy just to coax any cake parts that may still be clinging to the pan, away and hopefully for a clean lift.

Lift the pan up slowly and the cake should be left on the plate.

Bundt Honey Cake

Topping ideas for your honey cake bundt.

This one is really up to you. I left mine as it was just because I knew I’d pour some extra honey over each slice, and the cake is pretty moist. You could easily whip up some cream cheese frosting like this vanilla version or add a dollop of whipped cream on top of each piece you serve.

How Long will my cake last?

Probably not very long because it’s so good but if you do have leftovers, cover tightly with plastic wrap or in a ziplock bag and keep at room temperature for 2-3 days. You can also freeze the cake.

If you still need some inspiration, check out these other amazing cakes below-


Lemon Cake with Lemon Buttercream-

Double Chocolate Loaf Cake-


Apple Cider Honey cake

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 321kcal
Author: foodnessgracious
A delicious and moist honey cake packed with spices and chunks of apples. This is a perfect fall or holiday cake for brunch or breakfast! 
Print Recipe


  • 4 large eggs
  • 3/4 cup honey
  • 1 1/4 cups sugar
  • 1/3 cup canola oil
  • 1/4 cup apple cider unfiltered
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp kosher salt
  • 2 cups apples peeled and diced


  • Preheat your oven to 300 degrees F.
  • Butter a 10-inch bundt cake pan and dust lightly with flour.
  • In a large bowl combine the eggs, honey, sugar, oil and apple cider. Whisk with a hand whisk or electric beater until smooth and light.
  • In another bowl combine the flour, baking powder, baking soda, spices, and salt.
  • Add apples to the dry mixture and toss well.
  • Add the liquid mixture to the flour and mix until well combined.
  • Pour the batter into the prepared pan and even out with a spatula.
  • Bake for about 1 hour and test with a toothpick. If it comes out from the cake wet, bake for another 10-15 minutes 
  • Once the cake is done let cool for about an hour and then follow the instructions above for taking the cake out of the pan.
  • Slice and serve with a drizzle of honey over the cake.


Serving: 1slice | Calories: 321kcal | Carbohydrates: 60g | Protein: 4g | Fat: 7g | Cholesterol: 54mg | Sodium: 225mg | Potassium: 167mg | Fiber: 1g | Sugar: 40g | Vitamin A: 90IU | Vitamin C: 1.1mg | Calcium: 53mg | Iron: 1.5mg