A perfectly spiced, tender and moist apple bundt cake. Filled with double the apple flavor from a combination of apple butter and fresh apples. Topped with a thick cream cheese frosting, this apple bundt cake is sure to be a favorite!
Here’s my first recipe for the upcoming Fall season. This Double Apple Bundt Cake is arguably the best apple cake I’ve ever had. I first shared this recipe 2 years ago and when I made this cake again recently I decided to snap a few new photos to share with you. I’ll keep this short and sweet so you can get baking.
I say this cake is the best because it’s absolutely loaded with apple flavor. It contains a whole cup of apple butter and 2 cups of grated apples. The apple butter imparts moisture and the grated apples melt into the cake. There is apple flavor in every single bite. The cake is flavored with warm spices and it’s topped with a sweet and tangy cream cheese frosting. Are you thinking what I’m thinking? How could this not be delicious?!
If you are not opposed to pecans, you can absolutely add them into the cake itself or sprinkle them over the freshly frosted cake. I know that some people have strong feelings about nuts in their baked goods; you can still make this cake (and it’ll be just as delicious!) without nuts.
I find that this cake tastes even better the day after it is baked; it stays moist and the apple flavor intensifies. And you know what that means? This cake can be dessert tonight and breakfast tomorrow. Grab a cup of coffee or tea and cozy up with a slice. Happy fall baking!
NEVER MISS A RECIPE!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2¼ teaspoons apple pie spice or (1½ teaspoons ground cinnamon, ½ teaspoon nutmeg,1/4 teaspoon ground ginger)
- ¼ teaspoon salt
- 1¼ sticks (10 tablespoons) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 2 eggs
- 1 cup apple butter (see note)
- 2 medium apples, peeled, cored, and grated (approximately 2 cups)
- 4 ounces cream cheese, at room temperature
- 2¼ cups powdered sugar, sifted
- 2 tablespoons milk
- ¼ teaspoon pure vanilla extract
- Preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, baking soda, spices, and salt. Set aside.
- With a stand mixer or hand mixer, beat the the butter and sugar on medium speed for 3 minutes, scraping the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition. Reduce the mixer speed to low, and add the apple butter. With the mixer still on low, add the grated apples and mix until blended (the batter might look a little curdled, that's OK). Add the flour mixture, mixing just until it has combined with the wet ingredients.
- Grease a bundt pan and pour in the batter, smoothing the top with a rubber spatula. Bake for about 40-50 minutes, until a thin knife inserted into the center of the cake comes out clean (begin checking it at 35 minutes). Transfer the pan to a rack to cool for 10 minutes. Unmold the cake and and cool to room temperature.
- Beat the cream cheese and powdered sugar for several minutes, until light and creamy. Add the milk and vanilla extract and beat on medium speed until combined. Adjust the consistency if necessary by adding more powdered sugar or more milk. Drizzle or pour the icing over the top of the cooled cake, allowing it to drip down the sides. I store the cake in the fridge and bring it to room temperature before serving.
- If you'd like to add chopped pecans into the cake or sprinkled onto the frosting you can use anywhere from ¼ to ½ cup.
Recipe adapted from Baking From My Home To Yours