double apple bundt cake
Adapted from Dorie Greenspan’s Baking From My Home to Yours.
If the raisins you plan on using are not “moist and plump” as Dorie recommends they be, you can add some hydration by letting a small saucepan of water come to a boil, adding the raisins, and letting sit in the pan for about an hour. Then, drain the raisins, dry them off, and use as directed.
You can skip making the apple butter yourself and substitute 1 cup store-bought apple butter if you’d like.
for the apple butter
- 1 pound apples, peeled, cored, and chopped into chunks
- ¼ cup water
- 0 – 3 tablespoons sugar (depending on your preference/how sweet your apples are)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground cinnamon
- Pinch of salt
for the cake
- 2 cups (8 ½ ounces) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 10 tablespoons (5 ounces) unsalted butter, at room temperature
- 1 ½ cups (11 ounces) sugar
- 2 large eggs, at room temperature
- 5 ounces peeled, cored, and grated apples (about 2 apples’ worth)
- 1 cup (4 ounces) walnuts, chopped and toasted
- ½ cup plump, moist raisins
for the glaze (optional)
- ¼ cup (1 ounce) confectioner’s sugar
- 2 tablespoons honey
- 1 tablespoon unsalted butter, melted
to make the apple butter
Combine all ingredients in a medium saucepan and heat over medium heat. Continue cooking, stirring every so often, until the apple chunks are soft and mushy. Basically, at this point, you’re making homemade applesauce.
Once the apples are cooked through, process the mixture with either a food mill, blender, or immersion blender until no chunks remain. Return the mixture the saucepan and heat over low heat, for 30 minutes to an hour, until the mixture has significantly thickened and darkened. There are a number of ways to test for doneness, but the way I knew it was done was when the mixture stopped bubbling and was able to stand up on its own when pushed around with a spoon. If you can make a miniature sculpture with the apple butter inside the pan, it’s done.
Cool the apple butter to room temperature, then use as directed in the recipe, or store in a sealed container in the refrigerator until you’re ready to use it.
to make the cake
Preheat oven to 350 degrees F. Butter and flour a 9- to 10-inch bundt pan and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices and stir to combine.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 3 minutes, or until the mixture is pale and fluffy. Add the eggs to the batter one at a time, beating for 1 minute after each addition.
Add the apple butter to the batter and beat until combined. Add the grated apples to the batter and beat on medium speed until the apples have essentially melted into the batter.
Add the dry ingredients to the batter and mix on low speed until just combined. With a rubber spatula, fold in the nuts and raisins.
Transfer the batter into the prepared bundt pan and smooth the top with a rubber spatula. Bake for 45-55 minutes, until a toothpick inserted in the center comes out with only a few crumbs.
Let the cake sit at room temperature for 5 minutes, then invert the cake out onto a cooling rack and let it cool to room temperature. You can then go ahead to glazing and serving the cake, or wrap the cake up and let it sit at room temperature overnight before serving the next day.
to make the glaze
Combine the powdered sugar, honey, and melted butter in a small bowl, and whisk to combine. If the consistency is too stiff to pour, you can heat up the glaze in the microwave for a few seconds. If it’s too runny, wait until the glaze cools off a bit, then if it’s still too runny, add a bit more powdered sugar.
Right before serving, drizzle the glaze over cake. Let the glaze harden a bit (5 minutes or so is good), and serve.
The cake can be stored, well-wrapped at room temperature, for 3 – 5 days.