Last night I realized that tomorrow is Tuesday, and I still haven’t baked this week’s Tuesdays with Dorie baked good, the Double Apple Bundt Cake. Somehow the weekend got away from me, and yesterday I didn’t get out of class until seven-ish then had to pick-up my car from the shop. A belt broke, some pipe to the exhaust busted, etc. It sounded like a jet plane about to take off when I would start it. Thankfully, it was fixed without too large of a price tag. (And I vow to learn more about cars and take better care of my car.) Long story to get to the fact that I didn’t start baking this cake until quite late. It’s supposed to be a Double Apple Bundt Cake, but I didn’t have apple butter (and was not about to run out to the store) so I just doubled the amount of real apples, which was not a problem because I still have bags of them from the orchard. I’ll be making apple recipes for a few more weeks for sure. The cake turned out to be a pretty thing. I love the texture the grated apples give this cake and it was super moist. It’s a fantastic Fall cake.
Beat the butter and sugar until fluffy. I reduced the sugar by 1/2 cup.
Add one egg and beat until incorporated.
Add a second egg and beat again.
The recipe didn’t call for vanilla, but I think it never hurts to add a teaspoon. Right?
Instead of two apples, I used four.
Peeled each one.
Then grated them.
The Honeycrisp were super juicy!
Add the grated apples to the batter.
Mix on low just until incorporated.
I also used white whole wheat flour instead of all-purpose.
Add the spices. Cinnamon.
And salt. I would actually double the salt in this recipe next time. It needed a little bit more.
Mix on low for about one minute.
Stir in walnuts.
Pour batter into greased Bundt pan. Bake for 50-60 minutes.
Let cool about 10 minutes and then flip onto plate to cool completely.
Drizzle it with a little powdered sugar/lemon glaze. Although some people made cool brown sugar frostings for their cakes. I was too tired to let the cake cool before I glazed it (or to even sift my powdered sugar) so you can see that it pretty much dissolved onto the cake instantaneously. It still tasted good.
Test out a slice.
My piece was moist and delicious. I took most of it into work the next morning and it was gone in no time.
This recipe can be found at Honey Muffin. (I, um, kind of played with this recipe: I reduced the sugar by 1/2 cup, omitted the apple butter, doubled the grated apples, used whole wheat flour instead of white, added a teaspoon of vanilla extract, and would add twice the amount of salt next time.) It is also on pages 184 and 185 of Baking From My Home to Yours by Dorie Greenspan. To see other apple cake concoctions, check out the other TWD bakers.