This is the cake that I had decided on for the luncheon I catered last Saturday. I wanted a recipe that would go together quickly and easily but be a delicious ending to the rest of the meal, and sort of pull all of the other flavors into it. When I need inspiration I have a couple of cookbooks I invariably turn to – Dorie Greenspan’s Baking From My Home to Yours is one of them. I knew I would find exactly what I was looking for and I did.
I used her Double Apple Cake as the basis for my cake. It was moist and full of autumn flavor: apples and spice. Among the other changes I made I substituted dried cranberries for the raisins called for. I think for best flavor you should use an heirloom type baking apple or a granny smith. Something with a tart, apply flavor. Make sure to let the cake stand, well wrapped, overnight because the flavors really do change. I served it with a smear of dulce de leche, sliced granny smith apple, and a sprinkling of pecans and dried cranberries. Vanilla ice cream or a nutmeg spiced whipped cream would be nice as well.
Since this is an easy, make-ahead dessert it is perfect for making on the weekend and having during the week. It is very sweet so a few slices of a tart apple on the plate are a welcome garnish.
Moist Double Apple Bundt Cake
- 2 cups of flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg (seriously, grate your own…it is easy and it makes a huge difference in flavor)
- 1/4 tsp cloves
- 1/4 tsp salt
- 10 tbs butter at room temperature
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs at room temperature
- 1 tsp maple flavoring
- 1 cup apple butter
- 2 apples grated – don’t peel if they are organic
- 1 cup pecans, chopped
- 1 cup dried cranberries
- Preheat oven to 350F
- Grease and flour a bundt cake pan
- Sift the flour, spices, salt, baking soda, and baking powder together. Set aside
- Beat the butters and sugar at medium speed about 3 minutes.
- Add the eggs, one at a time beating for a minute or two after each addition
- Add the flavoring and switch mixer speed to low
- Spoon in the apple butter slowly, mixing all the while
- Add in the grated apple
- Still on low mix in the sifted dry ingredients mixing only until blended
- Fold in the pecans and cranberries carefully.
- Spoon into bundt pan, smooth the top and back for 50-60 minutes or until a knife inserted between the metal tube and the outside edge comes away clean. Time will depend on moisture content of the apples. My cake took 70 minutes to bake
- Allow to cool in pans for 5 minutes, turn out and finish cooling completely
- Wrap tightly and hold overnight