Apple Spice Cake
For the cake:
¾ cup vegetable oil
¼ cup Savannah Bee Company Pumpkin Spice Whipped Honey (available at Weekends!)
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 (available at Weekends!)
2 teaspoons vanilla extract
2 to 3 tablespoons whole milk
1. 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.
Recipe derived from https://savannahbee.com/blogs/recipes/apple-spice-cake