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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.
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5 from 1 vote

Double Apple Bundt Cake (full recipe)

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.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Cakes
Cuisine: American
Servings: 12 servings
Calories: 384kcal
Author: Chula King

Ingredients

  • 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
  • 10 Tablespoons (1 1/4 sticks, 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.

Nutrition

Calories: 384kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 114mg | Potassium: 190mg | Fiber: 2g | Sugar: 37g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg