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Double Apple Bundt Cake Dorie Greenspan

Jean's picture

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 (I toasted them, also)
For the caramel glaze:
1/2 stick butter (4 tablespoons)
1 cup brown sugar, packed
1/4 cup evaporated milk 
1 teaspoon vanilla


Center a rack in the oven and preheat oven to 350º 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.


Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean. (This took a little longer in my oven.) Transfer the cake to a rack to cool for 5 minutes before unmolding and frosting with caramel glaze. Cool completely before serving. Greenspan says cake is better if allowed to ripen for one day.


To make glaze: Bring butter, sugar, and milk to boil for 5 minutes, remove from heat and add vanilla. Pour over hot cake. This really runs so put strips of wax paper under the edges of the cake.


Several discussions about the cake. One of them # 36040.1




Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Jean's picture

(post #38377, reply #1 of 4)

Just an update on this one.  It freezes well, even with the glaze, but probably better without it. It soaked into the cake but surely didn't spoil the flavor.



A merry heart does good like a medicine: Prov. 22:17



http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
chiquiNO's picture

(post #38377, reply #2 of 4)

Is this on our Diabetic list????LOL

Chiqui from way down yonder in New Orleans

 

Jean's picture

(post #38377, reply #3 of 4)

It's OK to bake it, just don't eat it.



A merry heart does good like a medicine: Prov. 22:17



http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
chiquiNO's picture

(post #38377, reply #4 of 4)

LOL  Those two activities just go together!!  Bake it; eat it!!

Chiqui from way down yonder in New Orleans