Apple Bundt Cake

One of the best parts of apple picking is stopping by the market stand to take in the scent of freshly baked apple desserts. When I want to bring that scent and all those delicious flavors right into the kitchen, I whip up this apple Bundt cake. Made with apple butter and grated fresh apples, plus a pecan apple butter filling, this is my ultimate apple dessert recipe of the season.

I love serving cakes that have their goodness laced throughout, as they stand on their own with minimal or no decoration. A Bundt pan takes things even further, as its ridges create a cake that looks just like an ornament on a plate. If you choose to add a little something to the top, a light sprinkling of confectioners’ sugar does the trick while allowing the flavors and shape of this apple Bundt to shine.

Ingredients

Filling

1 cup chopped pecans
½ cup apple butter
2 tablespoons pure maple syrup
1 tablespoon all-purpose flour

Cake

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground all-spice
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, plus extra for pan
¾ cup light brown sugar
½ cup granulated sugar
3 eggs
1 teaspoon vanilla extract
½ cup apple butter
½ cup sour cream
¾ cup grated Honeycrisp apple

Begin by preheating the oven to 350 degrees and preparing a Bundt pan. I used a 10 ½-inch diameter pan for the cake pictured. Use softened butter to coat the pan and its crevices so that the cake will release easier after baking. A pastry brush works well for spreading the butter. Sprinkle flour in the pan and shake to spread over the buttered surface. Turn the pan upside down and tap to remove excess flour.

Next making the filling. Combine the chopped pecans, apple butter, maple syrup, and flour in a bowl and set aside.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, all-spice, and salt.

In a standing mixer fitted with the paddle attachment, cream the softened butter with the light brown and granulated sugars until light and fluffy. Add the eggs and vanilla extract, and mix until well-combined. Add the apple butter and mix until combined.

Alternate adding the flour mixture and sour cream, using three additions for the flour and two for the sour cream. Stir in the grated apple.

Spoon a little more than half the batter into the bottom of the Bundt cake pan. Add the filling on top of the batter, leaving the inner and outer edges of the batter exposed slightly so that the filling forms a channel on top of it. Slightly press the filling into the batter. Top with the remaining batter and spread as necessary to cover the filling.

Bake for about 45 minutes or until a toothpick inserted comes out clean. Remove the cake to a wire rack for 15 minutes. Tap the bottom and sides of the pan before inverting to release the cake. Let cool completely.

Serve cake as is or top with a sprinkling of confectioners’ sugar.