Do you react to danger, so to speak, after the danger has passed? Are you calm and collected until it is over, and that is when you break down or otherwise react? That’s me. I got the clean bill of health and “don’t come back” from the oncologist today, and somehow the entire day was just more exhausting than you would think. I mean I am feeling great, no pain, am starting to get my life back in order, etc, and I knew it wasn’t cancer–we found that out a while ago. So why today’s last appointment should have been so emotionally exhausting I am not sure. I suspect maybe part of it is that the doctor was running late, so I saw and experienced more of what I was so lucky to escape while waiting. And the relief was extra big.
Whatever the reason, I kinda feel like I am typing through a slow moving fog right now. But! I know you’ve missed your bundt cakes! How could you not? So I shall type on…
I mentioned the other day that we had many dessert plans pop up this past week around the same time, thus leading to sugar shock. My solution for fulfilling my commitment to Bundt Bakers (theme this month: honey) while also having Chocolate Chip Zucchini Almond Cookies and delayed birthday mousse in the house was to lean heavily toward the breakfast cake end of the spectrum. I think I succeeded magnificently, with some help from Lindsay over at Pinch of Yum, who had a great honey whole wheat apple bundt to start from. Alex complained about the nuts in these (foolish child. Oh yeah that was me as a kid too) but otherwise both kids loved them as well. They are moist with honey and shredded apple, healthy(er) with pecans, whole wheat flour and chia seeds, and fragrant and delicious from once again the honey, as well as vanilla and spices.
I love cake for breakfast.
Be sure to check out everyone else’s awesome honey bundt cakes down below!
- 2 eggs
- ½ cup oil (I used avocado oil)
- ½ cup honey
- ¾ cup sugar
- 1 T vanilla
- 1 cup white whole wheat flour
- 1 cup AP flour
- 1 t baking powder
- 1 t baking soda
- 1 t salt
- 1 T chia seeds
- 2 t cinnamon (I recommend Vietnamese cassia here)
- 1 t ground ginger
- 1/4 t ground allspice
- 3 small-medium sweet apples, shredded (I do not peel)
- 1 cup chopped pecans, measure after chopping
Preheat the oven to 325 F.
Begin by whisking the 2 eggs in a large bowl. I used my stand mixer so I could be hands free. When they have thickened, slowly drizzle in the oil while continuing to whisk/run the mixer on a medium speed. Then the honey.
Add the white sugar in 2 additions, whisking it thoroughly to combine. Whisk in the vanilla.
In a separate bowl, thoroughly whisk together the flours, baking powder, baking soda, chia seeds, salt, and spices.
Gently mix (switch to a spatula, do not use the whisk) the dry ingredients into the wet--do not completely mix, because you still need to fold in the nuts and grated apple and you do not want to overmix. I grated the apple directly into the bowl.
Fold in the nuts and apple.
Grease and flour either a 10 cup (9 inch) bundt pan or 12 mini bundt wells. Scrape the batter into the prepared pan/s.
For bundtlettes, bake around 25 minutes, until browned, pulling away from the sides of the pan and a cake tester inserted into the center of one of the cakes comes out clean. Do the same for a large bundt, only it will bake around 50 minutes.
Let cool 5-7 minutes for bundtlettes or 10-15 minutes for a large cake in the pan before turning out onto cooling racks.
As mentioned, our theme this month is honey, chosen by our host, Laura of Baking In Pajamas. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
I hope you check out the delicious honey bundt cakes made by everyone in our group:
- A Taste of Honey by Margaret at Tea and Scones
- Hipy Papy Bthuthdth Thuthda Bthuthdy Cake by Lauren at Sew You Think You Can Cook
- Honey Almond Bundt Cake by Terri at Love and Confections
- Honey Baba au Rhum by Kelly at Passion Kneaded
- Honey Banana Bundt by Jane at Jane’s Adventures in Dinner
- Honey Bundt Cake with Lemon Honey Glaze by Bea and Mara at I Love Bundt Cakes
- Honey Bunny Bundt Cake by Teri at The Freshman Cook
- Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker
- Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate
- Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days
- Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love
- Orange Hazelnut Bundt Cake by Zainab at Blahnik Baker
- Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life