Perfect for fall, tart apples and sweet apple butter bring the most delightful textures to this cake.
Apple Butter Bundt Cake
Prep time: 10 minutes. Cook time: 75 minutes. Yields: 16 servings
2 sticks salted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup apple butter
1 granny smith apple, peeled and diced (optional)
Preheat oven to 325°F. Grease and flour a bundt pan. I liberally brush on a paste made of equal parts vegetable shortening, canola oil and flour, which helps with a smooth release.
In the bowl of a stand mixer, cream together the butter and sugar on medium high speed for a whole 5-7 minutes (don't rush it), scrape the bowl halfway through and continue mixing until light in color, and doubled in volume.
Add the eggs, one at a time, scrape down the bowl and mix after each addition.
Add 1/3 of the flour, along with the cinnamon, ginger, salt, and baking soda. Mix to combine.
Scrape down the bowl and add half of the buttermilk mixture. Mix to combine.
Repeat with the remaining flour and buttermilk, scraping and mixing between each addition.
Pour 1/3 of the batter into the greased bundt pan.
If using diced apple, dust the pieces with flour and sprinkle about half of them on top of the batter.
If skipping the apples, spoon the apple butter on top, then add the remaining batter to the pan. Otherwise, pour in another third of the batter, and add more apples, finish with the remaining batter. Do not fill the pan all the way to the top, this will help ensure it does not overflow in the oven.
You may have leftover batter, which can be poured into ramekins or into a cupcake tin as a snack for the chef! 👩🏻🍳 Bake these until golden brown or until a toothpick comes out clean.
Bake the bundt cake for about 70-75 minutes until golden brown. To ensure it's cooked, insert a toothpick or cake tester; if it comes out clean, your cake is done.
Remove from the oven and move to a wire rack or counter to cool for at least 30 minutes.
Before flipping and removing the cake, fold a tea towel on top of a cutting board and rap the edges of the pan against the towel on the counter to loosen the cake from the edges of the pan.
Flip over the pan and the cake should release. Enjoy!
You could swap the apple butter for peach preserves and add fresh peaches to the cake, have fun with it!