1-Ready to dive into baking this Apple Honey Cake? It’s easier than you might think, and the results are worth every minute. Start by preheating your oven to 325°F (163°C) to ensure even baking from the get-go. This temperature works wonders for a moist cake without over-browning the edges.

2-Begin by beating the 3 large eggs until they’re frothy, which helps incorporate air for a lighter texture. Then, whisk in the 3/4 cup honey, 1/2 cup white sugar, 1/4 cup light brown sugar, 1 1/4 cups canola oil, and 1 1/2 teaspoons vanilla until everything blends smoothly. In another bowl, sift together the 3 cups all-purpose baking flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 3/4 teaspoon salt, 1/4 teaspoon allspice, and a dash of ground cloves to mix the dry ingredients evenly.

3-Combine the wet and dry mixtures gently, then fold in the 4 peeled, cored, and shredded Granny Smith apples along with their juice for extra moisture. Spray your Bundt pan evenly and pour in the batter, making sure it’s no more than three-quarters full. Smooth the top and slide it into the oven for 75 to 90 minutes, or until a toothpick comes out clean.

4-Let the cake cool in the pan for 10 minutes before flipping it onto a plate to cool completely. For the icing, sift 1 cup plus 3 tablespoons powdered sugar, stir in 1/4 teaspoon vanilla, and add 1/2 to 2 tablespoons water or non-dairy creamer gradually until it’s thick and smooth like honey. Put the icing in a sealing bag, snip a corner, and drizzle it over the cake in a zig-zag pattern. Let it dry for 30 to 60 minutes before serving.