Loaded with apple butter and a plethora of aromatic spices, this go-to Apple Butter Bundt Cake comes together in a flash.
Apple Butter Bundt Cake
- 1¾ cups (397 grams) unsalted butter, softened
- 2½ cups (500 grams) granulated sugar
- 4 large eggs (200 grams), room temperature
- 4 cups (500 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (2 grams) cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground ginger
- ½ teaspoon (1 gram) ground nutmeg
- 2 (9-ounce) jar (510 grams) apple butter*
- 1 large McIntosh apple (136 grams), grated (about ⅔ cup)
- Confectioners’ sugar, for dusting
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add granulated sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. (Mixture may look curdled at this point, but batter will come together.)
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, and nutmeg. With mixer on low speed, add flour mixture to butter mixture in two additions alternately with apple butter, beginning and ending with flour mixture, beating just until combined after each addition. Stir in grated apple.
- Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour and 15 minutes. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely. Dust with confectioners’ sugar just before serving.
*We used Dickenson’s Country Apple Butter.