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Double Apple Bundt Cake

2 cupsall-purpose flour
2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonground cinnamon
1/4 teaspoonnutmeg
1/4 teaspoonground ginger
1/4 teaspoonsalt
1-1/4 sticks (10 tablespoons)butter, at room temperature
1-1/2 cupssugar
2large eggs
1 cupstore-bought apple butter, spiced or plain
2medium apples, peeled, cored, and grated
1 cup pecans or walnuts, chopped (I toasted them, also)
For the caramel glaze:
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Double Apple Bundt Cake - Ingredients Continued

1/2 stickbutter (4 tablespoons)
1 cupbrown sugar, packed
1/4 cupevaporated milk
1 teaspoonvanilla
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Double Apple Bundt Cake - Instructions

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,

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Double Apple Bundt Cake - Instructions Continued

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

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