Best Moist Double Apple Bundt Cake From Restlesschipotlecom Recipes

OLD-FASHIONED APPLE CAKE

Old-Fashioned Apple Cake image

This moist Apple Cake is an old-fashioned, easy dessert that has been loved for generations!

Provided by Blair Lonergan

Categories Dessert

Time 2h25m

Number Of Ingredients 15

Ingredients

3 eggs
2 cups sugar
1 ½ cups vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons vanilla extract
1 cup chopped pecans
3 cups peeled and finely chopped apples
1 cup brown sugar
½ cup (1 stick) salted butter
½ cup milk
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F. Grease and flour a Bundt pan; set aside.
In a large bowl, use an electric mixer to beat together the eggs, sugar and oil until light and fluffy.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the egg mixture and mix just until combined. Add vanilla; mix. Gently fold in the nuts and apples.
Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes while you make the glaze, then turn out onto a wire rack. Glaze the cake while it's still warm.

Nutrition Facts : ServingSize 1 slice, Calories 485 kcal, Carbohydrate 54 g, Protein 4 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 39 mg, Sodium 255 mg, Fiber 2 g, Sugar 35 g

DOUBLE APPLE BUNDT CAKE

Double Apple Bundt Cake image

Make and share this Double Apple Bundt Cake recipe from Food.com.

Provided by Dona England

Categories Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

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.