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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup store-bought apple butter
2 eggs
2 medium apples, peeled, cored and grated
1 cup pecans or walnuts, chopped
1/2 cup plump, moist raisins (dark or golden)
Confectioners sugar for dusting (optional)
For the Icing (optional)
1/3 cup confectioners sugar
About 2 tablespoons fresh 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 (12 cup) Bundt pan. If your pan is not nonstick, dust the interior of the pan with flour, then tap out the excess. (If youve got a silicone Bundt pan, theres no need to butter or flour it.) Dont place the pan on a baking sheet – you want the ovens heat to circulate through the Bundts inner tube.
Whisk together the flour, baking powder, baking soda, spices and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scarping 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 minute after each addition; youll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter, dont 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. 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 rubber spatula.
Bake for 50 to 55 minutes, or until a think knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
If youre not going to ice the cake, you can dust it with confectioners sugar just before serving.
To make the optional icing: Put the sugar in a small bowl and stir in a squirt or two of either 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. Let the cake stand until the icing dries, a matter of minutes, before slicing.
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DOUBLE APPLE BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup store-bought apple butter
2 eggs
2 medium apples, peeled, cored and grated
1 cup pecans or walnuts, chopped
1/2 cup plump, moist raisins (dark or golden)
Confectioners sugar for dusting (optional)
For the Icing (optional)
1/3 cup confectioners sugar
About 2 tablespoons fresh 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 (12 cup) Bundt pan. If your pan is not nonstick, dust the interior of the pan with flour, then tap out the excess. (If youve got a silicone Bundt pan, theres no need to butter or flour it.) Dont place the pan on a baking sheet – you want the ovens heat to circulate through the Bundts inner tube.
Whisk together the flour, baking powder, baking soda, spices and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scarping 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 minute after each addition; youll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter, dont 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. 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 rubber spatula.
Bake for 50 to 55 minutes, or until a think knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
If youre not going to ice the cake, you can dust it with confectioners sugar just before serving.
To make the optional icing: Put the sugar in a small bowl and stir in a squirt or two of either 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. Let the cake stand until the icing dries, a matter of minutes, before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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