More apples! I have made this one at least 3 times. Its a keeper. Seriously, it keeps for days. ;)
Go to it…
More apples! I have made this one at least 3 times. Its a keeper. Seriously, it keeps for days. ;)
Go to it…
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It’s been far too long between bundt cakes…Now I just have to get my hands on some apples. My mother is bringing me some quinces soon, so maybe I’ll sub a bit, David Lebovitz-style. That man loves a quince like no one else in the food world. And that is one of the reasons why I love him.
YUM!!!! So excited for this. I’ll finally be able to use my KAF Boiled Cider :)
I’ve been using my boiled cider a lot lately; forgot to use it in the cake itself, but did make a glaze with it for this cake. It was so good!
I put it in my oatmeal and am going to try it in the glaze for this cake. Mmmmmm….
I love apple cake.
So moist, so fallish.
I know this will come up – I “needed” cake and didn’t have apple butter. I used a cup of pureed bananas instead. It worked perfectly and didn’t really add any banana flavour.
Awesome recipe!
That is an awesome tip!
I just doubled the amount of grated apple – worked like a charm!
I made my own apple butter, using a recipe from Simply Recipes. Not hard, just took an hour or so.
This cake really does keep! All of the moisture from the apples just makes it last for days and the spiciness deepens each day. So delicious!
Leslie and I are going to make this on Sunday afternoon if anyone wants to tweet along. Im @superslush
I reduced the sugar in the recipe and it was still plenty sweet.
I reduced the sugar and substituted light brown sugar for 1/2 cup of white sugar. Also I made my own apple butter. A really satisfying and delicious cake.
I decreased the butter to 1 stick and the apple butter to 3/4 (it was all I had left, and no more apples to sub). Used 1 granny smith and 1 golden delicious apple and it is AMAZING! Soft, moist and delicious.
no apple butter, so i subbed jarred apple sauce (i thought about cooking it down to more of a thick butter consistency, but i’m super lazy!). i haven’t cut into it yet, as it’s still hot, but it feels nice and soft and came out of the pan with no problems. if it tuns out to have been a mistake, i’ll let you know! (also reduced the sugar…not by too much, but used scant cup measurements)
I can’t wait to make this cake over the weekend!!!! What a wonderful way to kick-off my Fall baking!
This is one delicious cake! I made it as written minus the raisins. It was good warm with vanilla bean ice cream as a late night treat. It tasted good for breakfast too. I like the grated apple, the cake has a great texture. I made to 1/2 size bundts. They are a perfect size to share.
Sorry for the book but this is an excellent recipe!
Yay! Another excuse to use the mini-bundt pan. :~D
I made six mini bundts and one medium size. They turned out moist and delicious!
This cake is delicious. I had a jar of apple butter, just sitting around so I was thrilled to have a use for it. I got a bit scared when I saw how dark it is but it worked fine and the cake is darker than other apple cakes. We love it.
This one looks great. I made it last night and it is waiting for us to have it tonight! I made a brown sugar glaze…the whole thing smells amazing! :)
I’m never making this again. I can’t stop eating it.
This cake is GOOOOOOOOOOD.
I actually went glaze-less b/c I liked it as a not-too-sweet breakfast cake.
Absolutely amazing. This was the second apple cake I’ve made in a week and by far the better one. LOVE.
I also added a fudgy brown sugar frosting and it’s un-believable. So good.