Rating: 4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

Granny Smith and/or Gala apples both work marvelous (alongside apple butter) in the batter for this tender fall bundt cake recipe.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
35 mins
total:
3 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Butter and flour a 10-inch fluted tube pan.

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  • In a medium bowl whisk together the flours, baking powder, cinnamon, soda, salt, nutmeg, and cloves. Core and finely chop apples.

  • In a large bowl beat 2/3 cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each. Beat in apple butter and 1/4 cup maple syrup (batter may appear curdled). Gradually beat in flour mixture on low until combined. Fold in half the finely chopped apples. Spoon batter into prepared pan, spreading evenly.

  • Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool slightly on a wire rack.

  • meanwhile for topper: In a large skillet melt remaining 1/3 cup butter over medium. Add remaining apples. Cook and stir for 1 to 2 minutes or until softened. Stir in brown sugar and cream. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 to 3 minutes. Remove from heat. Stir in remaining 2 tablespoons maple syrup. Cool slightly. Spoon over cake. Serve cake warm or cooled.

Nutrition Facts

540 calories; fat 19g; cholesterol 79mg; saturated fat 12g; carbohydrates 90g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 66g; protein 4g; vitamin a 648.5IU; vitamin c 0.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 38.2mcg; vitamin b12 0.1mcg; sodium 383mg; potassium 224mg; calcium 100mg; iron 1.6mg.
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