Double Apple Bundt Cake
"From "Baking, From My Home to Yours" Dorie Greenspan. I always like her recipes."
photo by katie in the UP
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml ground cinnamon
- 1.23 ml nutmeg
- 1.23 ml ground ginger
- 1.23 ml salt
- 147.89 ml butter, at room temperature
- 354.88 ml sugar
- 2 large eggs
- 236.59 ml store bought apple butter
- 2 medium apples, peeled, cored and grated
- 236.59 ml pecans or 236.59 ml walnuts, chopped
- 118.29 ml plump moist raisins
directions
- Center a rack in the over and preheat to 350°F.
- Butter and flour a 9-10 inch bundt pan.
- Whisk together the dry ingredients, flour through salt.
- Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
- Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
- Reduce the mixer speed to low and beat in the apple butter.
- Add the grated apples and mix to completely blend.
- Add the dry ingredients, mixing only until they disappear into the batter.
- Using a rubber spatula, fold in the nuts and raisins.
- Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
- Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
- Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
- Cool completely before serving.
- The cake taste much better after a day or two.
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Reviews
-
This is a lovely moist cake - I loved the fact that you grate the apple. I used pear sauce for the apple butter and omitted the raisins but otherwise I followed the recipe as written. Thanks, it tasted great! -
This is a fabulous cake! The house smells wonderful, cake is delicious...and everyone thinks I'm great LOL. Thank you Rae for a great recipe! -
The cake smelled wonderful just out of the oven. Sadly enough the spices did not come through in the taste. The cake was very moist, a little too much. And no-it was not under-baked. If I make it again I would certainly double, even treble the spices. I liked the fact of grating the apples, yes it's a good recipe to experiment with. Thanks for posting. -
What a treat! The flavor and texture of this cake of this cake are wonderful! It certainly does taste better a day or two later - if you can keep it around that long! The instructions were food and the baking time was accurate for my oven. I used a locally made apple butter, sultanas and pecans - yum! Thanks for sharing this wonderful recipe Rae England :)
RECIPE SUBMITTED BY
Dona England
Fort Worth, VT
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /> <br />I love to collect cookbooks and try new recipes. My little house is overflowing with cookbooks, thank goodness I found Recipezaar! I can collect all the recipes I want! I live in Fort Worth, Texas close to my two grown kids and four grandchildren. We love to visit Costa Rica. This is a picture of my whole family over spring break.I'm the big momma in the back. We went to Costa Rica and had such a great trip. We are now importing Costa Rica coffee. <br />I enjoy baking with my granddaughters. We like to make cookies and cupcakes. Saturday morning is reserved for cooking lessons with the kids. <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /></p>
