Ingredients

The following ingredients have 9 Servings
  • 3½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups granulated sugar
  • ½ cup brown sugar
  • 3 teaspoons pumpkin pie spice
  • 3 large eggs at room temperature, whisked
  • 1 cup applesauce
  • ¾ cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup extra virgin olive oil, such as Colavita
  • ¾ cup best quality honey

Instruction

  • 1. Preheat oven to 325°F. Grease a 10-inch bundt pan, 2 paper loaf pans or a Honeycomb Pan* 2. Whisk together flour, baking powder, baking soda, salt, sugar, brown sugar and pumpkin pie spice. 3. Make a well in the center of the bowl and add the eggs, applesauce, apple cider, vanilla extract, evoo, and honey. 4. Using either a mixer or by hand, whisk everything together. Pour into prepared bundt pan.  5. Bake for 60 minutes or until a cake tester comes out with a few moist crumbs attached. 6. Cool cake on a cooling rack until it can be comfortably handled. Unmold and allow to cool completely before wrapping and storing at room temperature or freezing for up to 1 month. 7. Drizzle with honey or powdered sugar before serving if desired.  *Note: If using honeycomb pan, extra batter makes: 1 loaf pan or 10 - 12 cupcakes or or 18 mini cupcakes Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.