Flavors of the fall season shine through this homemade apply butter Bundt cake. This cake is easy to make, crazy moist, and simply deliciously to eat.
I received a copy of Easy Cake Cookbook by Miranda Couse from Cookie Dough and Oven Mitt for purposes of writing this post. All opinions are mine alone. #sponsored
I was excited to review Miranda’s new cookbook as I loved her first one, Easy Homemade Cookie Cookbook, and made these Buckeye Thumbprint Cookies from it, among quite a few others. I just knew I would love her new one all about cakes. Well, I was right – it’s a winner!
Before I tell you about the Apple Butter Bundt Cake I made from the book, let me give you reasons why you need to order this book for yourself or anyone you know that loves to bake. It’s filled with easy recipes that even the beginner baker can make with total success. Miranda’s recipes are written step by step with tips along the way to make changes/additions if you opt to do so.
The book is divided up into seven chapters with the first one on how-to bake cakes with success tips and the last one including toppings for the cakes (think frostings and glazes). In between, Miranda shares her recipes for cakes like strawberry cream cheese coffee cake, pina colada Bundt cake, Texas chocolate skillet cake, just to name a few.
I knew I wanted to make a Bundt cake, but which one was the question. I handed to book over to my husband and said “pick one from this chapter” to which he did. Immediately he requested the Apple Butter Bundt Cake. First, I never knew he liked apple butter (we’ve been together for over 35 years!) and second, I was impressed he chose that one. I really thought he’d pick the cheesecake-filled vanilla bundt cake.
The Bundt cake he chose was super easy to make and the step-by-step instructions were perfect. The only problem (and it really wasn’t a problem) was that my Bundt pan wasn’t large enough so the cake stuck a little bit around the middle when trying to take it out; but patience is all it took. The cake came out in one piece!
Tips to Make this Apple Butter Bundt Cake:
Be sure to spray your Bundt pan very well with non-stick spray, especially around the middle. My Bundt pan was 10-cups, the suggested one in the recipe is 12-cup.
As I do with most of my baking recipes, I measured and whisked the dry ingredients together first and set them aside. It’s easier to have them ready to use when you combine the wet and dry together.
This cake is not shy with the ingredients of cream cheese, butter, eggs, or sugar so take note of that when you are gathering your ingredients or your fat pants (haha). This cake is rich but OH SO GOOD.
I don’t know about your pantry, but mine rarely has Allspice – I bought it for this recipe and I highly recommend NOT skipping it.
Let the cake cool in the pan for at least 10-15 minutes before turning it out on a wire rack to cool.
You can definitely glaze or frost this cake but it doesn’t need it. I took Miranda’s tip and dusted it with powdered sugar and it was perfect.
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Homemade Apple Butter Bundt Cake
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1 cup butter, unsalted and softened (2 sticks of butter=1 cup of butter)
- 1 8 oz package of full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 cups apple butter
- 1 tbsp vanilla
- 6 eggs
- Preheat oven to 325 degrees and spray a 10-inch (12 cup) Bundt pan with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
- In the bowl of a stand mixer, cream together the butter and cream cheese until smooth. Add in the both sugars and beat until light and fluffy.
- Add in the apple butter and vanilla; then the eggs, one at a time beating until each each is incorporated. Scrape the sides and bottom of the bowl as needed.
- Add the dry ingredients to the batter and mix until just combined. Do not over mix. Once again, scrape the sides and bottom of the bowl to get any batter that didn't get mixed.
- Pour the batter into the prepared Bundt pan and bake for 75 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes before turning out to a wire rack to cool completely.
- Dust with powdered sugar, cut and serve.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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