When I was younger, we took a vacation to the Amish country in Pennsylvania. My parents were not big into beach vacations. Being a family of 5 we didn't take too many vacations anyway but the few I remember were certainly memorable. I loved traveling to Amish country and seeing how they do things. We frequented many stores while we were there and my favorite was going to all the places you could buy their homemade goods.
I am a huge fan of apple butter. I remember as a little girl spreading apple butter all over my toast and enjoying it for breakfast. So now, with that first bite, I instantly get transported back to my parent's house as if I was still a little girl. It is funny how something so simple can make such an impact on your life.
This cake smelled amazing while it was baking but eating it was even better. This was a huge hit with my family and will be made for many years to come.
Apple Butter Bundt Cake
2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1 teaspoon
ground cinnamon
1/4 teaspoon
freshly grated nutmeg
1/4 teaspoon
ground ginger
1/4 teaspoon
salt
1 cup
unsalted butter, at room temperature (2 sticks)
1 cup sugar
2 large eggs
1/2 pint
apple butter
2 medium chopped apples
1/4 cup pecans, chopped
Cinnamon Glaze
1/3 cup
confectioners’ sugar
about 2
tablespoons milk
1/2 teaspoon
ground cinnamon
Preheat oven to 350 degrees. Grease and flour a bundt pan
and set aside. Whisk together the flour,
baking powder, baking soda, spices and salt. Set aside.
In the bowl of an electric mixer, cream together the butter
and sugar on medium speed until light, fluffy, about 3 minutes. Scrape down the
bowl. Beat in the eggs one at a time. Scrape down the bowl. Reduce the speed to
low and mix in the apple butter (may look curdled-this is okay) Mix in the
chopped apples. With the mixer still running on low speed, stir in the dry
ingredients gradually.
Scrape the batter into the prepared pan, bake for 50-55
minutes or until a toothpick comes clean.
Let cool on a wire rack for about 10-15 minutes before unmolding it onto
the rack to cool completely. Place on a cake plate to glaze.
To make the glaze- place the confectioners sugar in a bowl
and whisk in the cinnamon until evenly distributed. Stir in the milk. This will
be thick so add a little at a time to get the consistency you prefer. Drizzle
over cooled cake and sprinkle chopped pecans on top.
5 comments
This looks so amazing! I’m drooling right now! Pinned and tweeted. Thanks for stopping by and partying with us! I hope to see you on Monday at 7 pm, so we can pin and tweet your masterpieces! Lou Lou Girls
ReplyDeleteIf we're using a large bundt pan, should we double the recipe? I have a 20 and 24-cup cast iron bundt so just wondering how many cups of batter this recipe makes?Thanks!
ReplyDeleteHere there Tammie- My bundt pan is a 12 cup I believe, a standard size. I have never doubled the recipe but I imagine that shouldn't be a problem. If you have left over batter you could always use it in a muffin tin or smaller bundt pans. Hope this helps and you enjoy this cake. It is delicious!
ReplyDeleteCan you use pumpkin pie spice? I don't have ground ginger.
ReplyDeleteYou sure can!
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