Bourbon Honey Bundt Cake
Heather Wolf
Dripping with vanilla glaze and garnished with pomegranate seeds this moist, tender cake has it all. From bourbon-splashed batter and the sweetness of honey to comforting fall spices, Bourbon Honey Bundt Cake is wonderful for any occasion.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Cakes and Cupcakes
Cuisine American
- 1 cup unsweetened applesauce
- 3 large eggs room temperature
- 1 cup honey
- 1 tsp orange zest
- 1/2 cup orange juice freshly squeezed
- 2 tsp vanilla pure
- 1 cup coffee hot
- 1/4 cup bourbon
- 3 1/2 cups all-purpose flour unbleached
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 cup light brown sugar packed
- 4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 3/4 tsp sea salt fine
- 1/3 cup olive oil extra virgin
Vanilla Glaze
- 1 cup powdered sugar
- 2 Tbsp whole milk
- 1/2 tsp vanilla use clear extract for whiter glaze
Pomegranate Garnish
- 1/2 cup pomegranate seeds
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Set aside.
In a large bowl combine applesauce, eggs, honey, orange zest, orange juice, vanilla, coffee and bourbon. Whisk until thoroughly combined.
In a separate bowl sift together flour, baking powder, baking soda, sugar, spices and salt.
Add dry ingredients to wet, one cup at a time stirring with a wooden spoon after each addition. Scrape down the sides of the bowl as needed.
Whisk in olive oil. Note: batter will be much thinner than traditional cake batter.
Pour batter into prepared bundt pan. Rap pan on counter a few times to release air bubbles.
Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out clean. Do not overbake.
Cool for 10 minutes in pan then turn out onto a wire rack to cool completely.
Keyword bourbon, bundt, cake, honey, pomegranate