The search started off as a way to use up a jar of Apple butter. But now I am so glad I had a jar to make this recipe. This author's followers are many and this book has been raved all over the blogosphere and beyond... I have nothing more to say about this book and this cake's taste was enough for me.
I usually like to make snack cakes like this with oil because it is slightly lighter. To say the cake was tasty is an understatement. The spices came together very well and I am glad now for that jar of apple butter...
Double Apple Bundt Cake, from Baking, From My Home to Yours
- 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
- 1/2 cup plump, moist raisins
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. 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 rack to cool for 5 minutes before unmolding. Cool completely before serving. The cake tastes much better after a day or two.