The MOST Addictive Bundt Cake Ever

Quadruple Apple Craisin Bundt Cake, is a mouthful to say, and is, dare I say, better than chocolate. I wouldn't have said that was possible, until I ate my way through this cake. Dense, and moist, like carrot cake, it will stay fresh on your counter for several days, a plus for empty nesters, and the flavors continue to develop and marry. But, I doubt it will last that long on the counter, because your taste buds will start crying out to you "More..more...more" until it's gone, and you will want to bake another one, even though the recipe is time consuming. I just hope these new Honey Crisp apples are going to be available year round, or I'm going to have withdrawals!
Are you sure you want a new addiction? Then read on....my little pretties

Quadruple Apple Craisin Bundt Cake


2 cups King Arthur unbleached white all purpose flour = 9 oz.

2 tsp. baking powder

½ tsp. baking soda

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg – a few (6 to 8) grates of fresh nutmeg

1/8 tsp. ground mace

½ tsp. kosher salt

1 tsp. powdered vanilla

Combine all of the above in a bowl, and use a whisk to combine the ingredients. Set aside.

Note: If you only have liquid vanilla, add it to the wet ingredients, not the dry.



1¼ cups white sugar or 9 oz.

¼ cup brown sugar or 2 oz.

10 Tbsp. (1 ¼ sticks) unsalted butter

2 large eggs

1 cup homemade apple butter (recipe to follow)

2 medium Honey Crisp apples- cored, peeled, and grated

Note: I used Honey Crisp apples, but a baking apple, like a Jonathon or Granny Smith, would probably give a more pronounced apple flavor. But I truly hope you can find Honey Crisp apples.

½ cup Craisins dried cranberries

*apple juice – For baking purposes, I like to use Langers brand, as it comes in a clear plastic container, with a screw on lid. You can take out what you need, and put the rest back in the freezer. If you want juice, ¼ cup of concentrate and ¾ cup water will give you an 8 oz. glass of apple juice, and you don’t have to drink 2 quarts of juice.

Preheat oven to 325 degrees. Prepare non-stick Bundt pan by spraying with baking spray, or butter it. If using a regular Bundt pan, butter and flour the pan, and increase baking temperature to 350 degrees.

Combine butter and both sugars in the large bowl of a stand mixer, with mixing blade attached, cream at medium high speed until it is light and fluffy. Note: If using liquid vanilla, add to butter/sugar mixture. Scrape down bowl. Add eggs, one at a time, and mix until each is well incorporated. Scrape down bowl after each addition.

On low speed, add apple butter, then grated apples.

Add dry ingredients slowly, until flour mixture is barely incorporated, then add the Craisins, and mix to combine.

*If the batter is too thick (the moisture in apples can vary) add up to 3 Tbsp. apple juice, and mix again, just until incorporated. This should still be a very thick batter.

This is a thick batter, so spoon the batter into the prepared Bundt pan, and slam several times on the counter to settle it into the pan, and bake on the lower-middle rack in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean with no crumbs attached. Cool in pan 10 minutes, then turn out onto serving platter, and let cool completely, uncovered, before glazing.

Glaze, or dust with confectioners’ sugar. Cover.

Glaze

1 Tbsp. unsalted butter, at room temperature

1 cup confectioners’ sugar

2 Tbsp. frozen apple juice concentrate, undiluted, thawed and heated in microwave until quite warm

Mix butter and sugar together until butter is incorporated into the sugar. Slowly add hot apple juice concentrate, stirring until it becomes fully incorporated and is a pourable consistency. Use immediately, as this glaze will set up quickly.

Apple Butter

1 large Red Delicious apple – cored, peeled, and grated

½ cup white sugar

½ cup apple juice

½ tsp. cinnamon

Pinch of kosher salt

In a small saucepan, combine all ingredients, and cook, covered, over medium heat, for ten minutes, stirring occasionally. Uncover, and continue cooking and stirring until it turns dark and thick, and the liquid has evaporated. Remove from heat, cover, and let cool. Use the entire amount for the Bundt cake recipe.

And don't call 911 if you overdose on this cake.....