Name: Honey–Oat Bundt Cake (Reduced Sugar)
Total time: 3 h 45 min
Ingredients: ¾ cup old-fashioned rolled oats; 2½ cups (12½ ounces/354 grams) all-purpose flour; 1¼ teaspoons salt; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup whole milk; 8 tablespoons unsalted butter , melted; 3 large eggs; 6 tablespoons unsweetened applesauce; ¼ cup orange juice; 1 teaspoon vanilla extract; ¾ cup honey; ⅓ cup honey; 1 teaspoon vanilla extract

Why This Recipe Works

Decreasing the sugar in this recipe created myriad issues. To achieve a cake that was moist, tender, and not greasy, we used a few tricks. First, we added some applesauce, which provided moisture without greasiness. Adding orange juice helped boost the leavening power of the baking soda (which is activated by an acidic ingredient), keeping the cake light. Another key to success: ground old-fashioned oats. They added a pleasant nutty depth that complemented the honey perfectly, as well as lending a soft and fluffy texture to the cake. To punch up the honey flavor, we made a simple soaking syrup of honey and vanilla, which we thinned out in the microwave so we could easily brush it over the finished cake.

Before You Begin

Do not substitute quick oats, instant oats, or steel-cut oats in this recipe.

Instructions

for the cake

Adjust oven rack to middle position and heat oven to 325 degrees. Coat 12-cup nonstick Bundt pan heavily with baking spray with flour. Process oats in food processor until finely ground, about 60 seconds.

Whisk ground oats, flour, salt, baking powder, and baking soda together in large bowl. In separate bowl, whisk milk, melted butter, eggs, applesauce, orange juice, and vanilla together, then whisk in honey until fully incorporated. Whisk egg mixture into flour mixture until combined. Scrape batter into prepared pan.

Bake until skewer inserted in middle of cake comes out clean, 45 to 55 minutes, rotating pan halfway through baking.

Let cake cool in pan for 30 minutes. Using paring knife, loosen cake from sides of pan and invert onto wire rack.

for the glaze

Microwave honey and vanilla until honey becomes fluid, about 30 seconds. Brush honey mixture over still-warm cake. Let cake cool completely, about 2 hours, before serving.