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  • Writer's pictureKayla Borgen

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.

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