Thursday, October 24, 2019

Double Apple Bundt Cake

We loved this cake, and our week has been about apples, apples and apples. You may have seen my shenigans on IG and FB. We picked 1.5 bushels of Cortland, Empire and Northern Spy apples on Saturday, and made apple butter, apple pie, apple sauce and apple cake. We also put several peeled apple slices in the freezer to use this winter. You freeze them individually on a cookie sheet for two hours, and then slip them in a freezer bag. 

Makes 12 servings

    For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons; 5 ounces) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup apple butter, spiced or plain
  • 2 medium apples, peeled, cored and grated
  • 1 cup pecans (or walnuts), chopped
  • 1/2 cup plump, moist raisins
    For the icing, optional:
  • 1/3 cup confectioners’ sugar
  • About 2 tablespoons freshly squeezed orange or lemon juice
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10-inch (about 12-cup) bundt pan. If your pan is not nonstick, dust the interior of the pan with flour, then tap out the excess. Do not place the pan on a baking sheet – you want the oven’s heat to come up through the bundt’s open core.Whisk together the flour, baking powder, baking soda, spices and salt and keep nearby.
Working in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, 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 and beat for about 1 minute after each addition; you’ll have a light and fluffy batter. Reduce the mixer speed to low and stir in the apple butter – don’t worry if it curdles the batter. Still on low, add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter, then, using a rubber spatula, fold in the nuts and raisins.
Turn the batter into the pan, level the top of the batter and slide the pan into the oven. Bake the cake for 50 to 55 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and allowing the cake to come to room temperature.
To make the icing: The cake is fine served with just a dusting of confectioners’ sugar, but it’s even nicer with a simple confectioners’ sugar icing. Put the sugar in a small bowl and stir in a squirt two of either the orange or lemon juice. Keep adding the juice, a little at a time, until you have an icing that falls easily from the tip of a spoon. Drizzle the icing over the top of the cake, letting it slide down the curves of the cake in whatever pattern it makes. Set the cake aside until the icing dries, a matter of minutes.
Serving: If you have the time, don’t ice or dust the cake, instead, wrap it well in plastic film and let it sit at room temperature overnight. This little rest will give the flavors time to fully blend. If you can’t wait – and waiting is hard, since the fragrance of this cake is so alluring – either ice or dust the cake with confectioners’ sugar, cut the cake into slices about 1/4-inch thick and serve, figuring two slices per person, as is, with cream or ice cream, or, better yet, with homemade applesauce.
Storing: Wrapped well, the cake will keep for up to 4 days at room temperature and for up to 2 months in the freezer.
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. The plumped raisins are a great addition! Have a good weekend!

  2. Deb, I'm sure this is a delicious cake. I love baking and apples and spices sure are perfect for fall. Hope your week is going great........

    1. The cake is delicious, and I plan to make it a couple more times through the winter. Hope your fall is going great!

  3. There's nothing like apple pickin' in the fall!! Your cake looks delish

    1. You are right, there is nothing like picking apples in the fall! We used 95% of the apples for apple sauce, apple butter, apple pie, apple cake and froze some slices to use in the winter. Tommorow I am bringing a few apples to the Alpine Goats at Potato Hill Farms on our hike :-)

  4. I could go for a slice of your Apple bundt cake, Debbie! You’re so fortunate to be able to pick apples and make so many things with them. You’ve been busy!!


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