This honey bundt is more bread than cake. Served with fresh cream & warm sweet apples, it is perfect in the morning with coffee or in the evening!
It may not seem it by the looks of the upcoming weather forecast, but summer is winding down my friends.
I am half relieved, half reluctant by the sudden realization that just dawned on me while preparing this bundt.
You see, I must admit, I lost track of time this month. I’ve been in an ‘early August’ state of mind, but as the saying goes, the days are long but the years are short.
So there I was, late Tuesday afternoon, kicking up my feet after a long day of work when I referred to my calendar book- Bundt Bakers due – Thursday, August 18. I think my heart skipped a little beat. I was exhausted but had a feeling of relief, thinking I had almost gotten through the busy half of the week.
Well, the joke was on me.
Wendy from the delightful site, A Day in the Life on the Farm is our gracious hostess this month and the theme of the month is apples.
Maybe it’s because I had barely 48 hours, but I wanted this month’s bundt to be especially good. I wanted to present something different to the group.
As I sat back in the chair, I wondered to myself, what if I didn’t make a bundt cake, but rather, a bundt loaf?
Yes. Something light, filled with the aromas of fresh apples, sweet honey and warm cinnamon.
Early yesterday morning, the kitchen was filled with flour, drippings of honey over the bowl and a warm, yeasty dough on the rise.
This bundt bread is a perfect accompaniment to the early mornings of the late season.
I’ll blissfully sit beside the window, watching the dusty morning rays break through the hedges, with a slice of this bread and cup of warm coffee.
With either a dollop of fresh cream and apples or butter with jam, this Apple Honey Blossom Bundt is a delicious loaf to add to your bake list for the Fall.
Yields 8-10
10 minPrep Time
50 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 2 cups milk
- 6 tablespoons unsalted butter – room temperature
- 2 tablespoons sugar
- 1 envelope dry yeast
- 4 extra-large eggs – room temperature
- ½ cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 6 cups flour – sifted
- 1 ½ teaspoons salt
- ¾ cup raisins – plus 2 tablespoons of brandy
- 3 apples – peeled and sliced
- ½ cup raisins
- 3 tablespoons brandy
- 4 tablespoons butter
- Juice of 1 lemon
- ½ cup brown sugar
- ½ cup maple syrup
Instructions
- Soak raisins in a small bowl with the 2 tablespoons of brandy.
- Scald the milk in a saucepan and turn the heat off.
- Pour ½ cup of the scalded milk into a large bowl and let the milk cool to a warm temperature of about 110 F. degrees; then add the 2 tablespoons of sugar and the yeast. Let this mixture stand until foamy; about 10 minutes.
- Add the butter to the remaining milk in the saucepan and whisk.
- Add eggs, honey, vanilla and the cinnamon and nutmeg to the yeast mixture and whisk to blend.
- Add the butter mixture and whisk to blend once again.
- Whisk in 1 cup of flour and the salt.
- Stir in the remaining 4 cups of flour; 1 cup at a time.
- Mix in the raisins and the remaining 1 cup of flour.
- Using a wooden spoon, beat gently until a soft and sticky dough forms; this will take about 5 minutes to achieve.
- Scrape down the sides of the bowl and cover the bowl with buttered plastic wrap.
- Place the bowl in a warm, draft free spot until the dough has doubled in size.
- This process will take about 1 hour or so.
- The dough will be very soft and very sticky.
- Preheat Oven 350 degrees F.
- Generously butter a 12 cup bundt pan.
- Going gently along the sides, stir down the dough.
- Drop the dough by large spoonful’s into the prepared bundt pan.
- Cover the dough once again with buttered plastic wrap and place in a warm, draft free spot until the dough doubles in size and fills the pan. This process will take about 1 hour.
- Position the oven rack to the lowest third of the oven.
- Bake about 35 – 40 minutes or until a wooden skewer test when inserted near the center comes out clean.
- Let cool on a wire rack for about 5 – 10 minutes before removing from the pan.
- Heat a large heavy frying pan with the butter.
- Add the apples, raisins, lemon juice, brown sugar and maple syrup and simmer on low until the apples are slightly soft.
- Add the brandy and continue to simmer on low for another minute or two.
- Using a thin blade knife; gently poke holes around the top of the bread and using a large spoon drizzle the syrup mixture along the top of the cake.
- Let the cake rest for at least one hour to absorb the syrup mixture before serving.
- Serve with whipped cream or ice cream and the apples.
Notes
*Prep Time does NOT include Inactive Prep Time
Click Here For Full Nutrition, Exchanges, and My Plate Info
#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.
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- Jewish Apple Cake by I love Bundt Cakes
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- Lighter Jewish Apple Cake by Cookaholic Wife
Enjoy with Love!
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