Best Double Apple Bundt Cake Recipes

Double Apple Bundt Cake image

Provided by Dona England

Categories Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store bought apple butter
2 medium apples, peeled, cored and grated
1 cup pecans or 1 cup walnuts, chopped
1/2 cup plump moist raisins

Steps:

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.

MOIST DOUBLE APPLE BUNDT CAKE FROM RESTLESSCHIPOTLE.COM image

Yield 10-12 servings

Number Of Ingredients 17

2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg (seriously, grate your own it is easy and it makes a huge difference in flavor)
1/4 tsp cloves
1/4 tsp salt
10 Tbs butter at room temperature
3/4 cup brown sugar
3/4 cup sugar
2 eggs at room temperature
1 tsp maple flavoring
1 cup apple butter
2 apples grated - don't peel if they are organic
1 cup pecans, chopped
1 cup dried cranberries
1/2 cup finely chopped candied ginger, optional

Steps:

-Preheat oven to 350F -Grease and flour a bundt cake pan -Sift the flour, spices, salt, baking soda, and baking powder together. Set aside. -Beat the butters and sugar at medium speed, about 3 minutes. -Add the eggs, one at a time beating for a minute or two after each addition. -Add the flavoring and switch mixer speed to low. Spoon in the apple butter slowly, mixing all the while. -Add in the grated apple -Still on low mix in the sifted dry ingredients, mixing only until blended. -Fold in the pecans and cranberries (and candied ginger if you are using it) carefully. -Spoon into bundt pan, smooth the top and bake for 50-60 minutes or until a knife inserted between the metal tube and the outside edge comes away clean. Time will depend on moisture content of the apples. My cake took 70 minutes to bake -Allow to cool in pan for 5 minutes, turn out and finish cooling completely. -Wrap tightly and hold overnight.