A Fall favorite.
1 cup vegetable oil, plus more for the pan
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple pie spice mix
1 cup honey, divided
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2-3 apples (about 1 1/4 pounds), peeled and shredded
1/4 cup warm water
Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil.
Whisk the flour, baking powder, baking soda, salt, and spices in a separate bowl.
Combine 3/4 cup honey, the granulated sugar, vanilla, vegetable oil, and eggs in another large bowl; beat with a hand mixer on medium-high speed until light and fluffy, about 4 minutes.
Fold in the flour and apples until completely mixed.
Pour the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Stir together the remaining 1/4 cup honey and the warm water in a small bowl.
Remove the cake from the oven and brush the top of the cake with half of the honey mixture.
Let the cake cool for 20 minutes in the pan, then turn the cake onto a waxed paper-covered rack.
Brush the entire cake with the remaining honey mixture and let cool.