DOUBLE APPLE BUNDT CAKE

Double Apple Bundt Cake image

Provided by Dona England

Categories Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

Previous Next

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.