Inspired by Dorie Greenspan, this amazing Double Apple Bundt Cake is super moist, with just the right amount of spices. It’s filled with fresh apples, apple butter, and toasted pecans, and baked to perfection. Serve it alone or with a scoop of vanilla ice cream for an anytime dessert.
The ingredients include all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, unsalted butter, granulated sugar, egg, apple butter, apple, and toasted pecans.
The original recipe called for using a 12-cup Bundt pan. However, since it’s just the two of us, I decided to make half the recipe, and use my little 6-inch Bundt pan. The recipe below is the full recipe for a 12-cup Bundt pan.
For starters, I whisked the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the flour in a small bowl, and set it aside. I tend to use a small wire strainer especially for the baking powder and baking soda to ensure that there are no lumps.
Next, I added the butter and sugar to a large bowl, and beat it on high speed until the mixture was smooth.
I added the egg, and beat the mixture for several minutes until it was light and fluffy.
Next, I added the apple butter, and beat the mixture on low until it was well incorporated.
Then came the shredded apple. Again, I beat the mixture on low until it was completely blended.
I added the flour/spice mixture, and stirred it just until it disappeared into the batter. Finally, I folded in the toasted pecans and stirred until everything was well incorporated.
Previously, I had sprayed my little Bundt pan with a baking spray. I added the batter to the Bundt pan, and smoothed out the top before putting it into a 350° F oven for about 40 minutes.
After 40 minutes, I removed the cake from the oven, and placed it on a wire rack to cool for about 5 minutes. I unmolded the cake onto the wire rack to let it cool completely.
The Double Apple Bundt Cake was amazing – not too sweet with just the right amount of spices! I served it with a scoop of homemade vanilla ice cream, but it would have been equally good on its own. Yum!
Save RecipeIngredients
- 2 cups (10 ounces, 283 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1-1/4 sticks (10 Tablespoons, 5 ounces, 142 grams) unsalted butter, room temperature
- 1-1/2 cups (10.5 ounces, 298 grams) granulated sugar
- 2 large eggs
- 1 cup store-bought apple butter
- 2 medium apples, peeled, cored, and shredded
- 1 cup (4 ounces, 113 grams) pecans, chopped and toasted
Instructions
- Preheat oven to 350° F.
- Butter a 9- to 10-inch (12-cup) Bundt pan; dust interior with flour and tap out excess. Alternatively spray pan with baking spray. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Add butter and sugar to large bowl. Beat on high with electric mixer for 3 minutes, or until the mixture is smooth.
- Add eggs, one at a time, beating on high for 1 minute after each addition. Continue beating until light and fluffy.
- Reduce the speed to low, and beat in the apple butter. Add the shredded apples, and beat on low until fully incorporated.
- Add the dry ingredients, and mix with a wooden spoon or rubber spatula only until it disappears into the batter. Fold in the pecans.
- Turn the batter into prepared Bundt pan; smooth the top with a rubber spatula.
- Bake for 50 to 55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
- Transfer the pan to a wire rack to cool for 5 minutes before unmolding. Cool completely. If possible, once the cake is completely cool, wrap well in plastic and let stand overnight at room temperature to ripen the flavors.
- Yield: 12 servings.
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