Double apple bundt cake from Baking - From My Home to Yours (page 184) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jay.moe on October 05, 2022

    The Double Apple Bundt Cake was moist and had a tender crumb. I used Jonothan apples, however next time I would use an apple with a stronger flavor. After mixing in the grated apples, I mixed in the flour and raisins, omitting the nuts, by hand with a rubber spatula. I added the optional icing, but made it a little thicker than instructed. The recipe states to wrap the cooled cake well in plastic overnight to ripen the flavors. I ate a piece while the cake was still warm and then covered it in an airtight container overnight. The cake was definitely better the second day and was still very moist. Although the cake doesn't have a strong apple flavor despite the grated apples and apple butter, it is still a delicious cake and I will make it again!

  • anya_sf on December 08, 2018

    I used homemade apple butter (couldn't find it in stores), toasted pecans, Fuji apples, and white whole wheat flour to make it a teeny bit healthier, since we had it for breakfast. The cake was beautifully moist served the day after baking. It baked fine in a dark Bundt pan for 55 minutes (pan coated with Baker's Joy) and did not stick. Everyone at work loved it!

  • hillsboroks on November 15, 2017

    The apple flavor really shines through with this cake and gets even better the next day. But as with as other fresh apple cakes the yummy crunchy exterior quickly softens so if you like the crunch serve it the same day or even better, while still warm. I used a golden colored nonstick Nordic Ware bundt pan sprayed with Bakers Joy, an oil spray with flour, and had no problem with the cake sticking to the pan. I baked it the full 55 minutes after checking for doneness at 50 minutes and it was perfect. I used toasted chopped walnuts, grated Granny Smith apples and a jar of apple caramel butter. This is a very dense cake because of the apples.

  • aeader on November 27, 2014

    Made this for Thanksgiving and used Brown Sugar Glaze from an apple spice cake recipe in Bon Appetit Feb 2007 issue. Cake was delicious, very moist and great apple flavor. Used spiced apple butter. Baked for 50 min and probably should have left in about 5 min longer. Did not reduce oven temp although used a dark nonstick bundt pan. Buttered the pan as recipe instructed, however the cake stuck pretty badly at the bottom of the pan so had to remove some of it in chunks, piece back together and "disguise" it with the glaze. Next time will use PAM for Baking or Wilton cake release.

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