Saturday, September 1, 2007

Double Apple Bundt Cake

This cake tastes like it is home baked - it has a wholesome flavor that is simple and full. A wonderfully moist cake that will last days when wrapped tightly in plastic wrap and kept at room temperature.

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt
1.25 sticks of unsalted butter at room temp.
1.5 cups sugar
2 large eggs
1 cup store bought apple butter (for me the more spices the better, and as with most things I always try and buy organic)
2 medium apples (I used fuji), peeled, cored and grated
1 cup chopped walnuts
1/2 cup moist raisins
Confectioners sugar for dusting

1. Center a rack in the oven, and preheat to 350F.
2. Lightly butter a bundt pan (if non-stick, otherwise, lightly butter and flour it).
3. Whisk together the flour, baking powder, baking soda, spices and salt.
4. With a stand mixer with a paddle attachment, beat the butter and sugar on medium speed, scraping the bowl as needed until the mixture is smooth, thick and pale.
5. Add the eggs, one at a time, beating for 1 min after each egg.
6. Reduce the mixture speed to low, and beat in the apple butter.
7. Add the grated apples and mix until they are well blended.
8. Add the dry ingredients, mixing only until they are combined.
9. Using a rubber spatula, fold in the raisins, and walnuts.
10. Pour into the bundt pan, and smooth the top with the rubber spatula.
11. Bake for 50-55 min. or until a knife inserted into the cake comes out clean.
12. Transfer the cake to a rack and let it cool for 5 min before removing the bundt pan.
13. Before serving, sift confectioners sugar onto the to of the cake.

Taken from Dorie Greenspan's Baking: From My Home To Yours, pp 184-5.

1 comment:

Anonymous said...

mmm that does look good!