Double Apple Bundt Cake
|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 |
|1-1/4 sticks (10 tablespoons)||butter, at room temperature |
|1-1/2 cups||sugar |
|2||large eggs |
|1 cup||store-bought apple butter, spiced or plain |
|2||medium apples, peeled, cored, and grated |
|1 cup|| pecans or walnuts, chopped (I toasted them, also)|
|For the caramel glaze:|
|1/2 stick||butter (4 tablespoons) |
|1 cup||brown sugar, packed |
|1/4 cup||evaporated milk |
Center a rack in the oven and preheat oven to 350 F. Butter and flour a 9-10 inch Bundt pan. Don't place pan on a baking sheet; you want the oven's heat to circulate through the Bundt's inner tube.
Whisk together the dry ingredients, flour through salt.
Working with stand mixer fitted with paddle attachment, or hand mixer in a large bowl, 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 minute after each addition; you'll have a light, fluffy batter. Reduce the mixer speed to low and beat 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. 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.
When using a mini Bundt or cakelette pan fill each cup about 3/4 full. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes on rack before unmolding.
from Baking, From My Home to Yours by Dorie Greenspan