This blog post is sponsored by MightyNest. They are an online retailer with a mission to provide the natural, organic, and non-toxic products that parents seek for their home while also giving back to schools.
I like glassware. Truly, this should come as no surprise to anyone who has read this blog for longer than five minutes. I love a good jar like nobody’s business. I’m a big fan of vintage glass Pyrex bowls and bakers, as well as the newer glass food storage containers. I’m even a sucker for a well-made drinking glass (oh Duralex Picardie, you will always have my heart).
So, when the non-toxic avengers over at MightyNest asked if I might be interested in replacing my ancient avocado green, Teflon-coated bundt pan with one made of glass, I was helpless to resist. I said yes and signed on to participate in their “Bake Your Bundt Off” promotion.
The bundt pan arrived late last week and it sat on my coffee table for most of the weekend, looking more like modern art than bakeware. I had an itch to bake, but wanted to make sure that I chose just the right thing for the maiden voyage of this glamorous pan. Needing to use a recipe from a cookbook I owned (Scott and I have been purging books lately, and so if it’s not getting used, it can’t stay), I turned to Eat Your Books and searched for bundt recipes.
The search turned up a number of options, but wanting to incorporate the flavors of fall, nothing sounded more perfectly on the nose than Dorie Greenspan’s recipe for Double Apple Bundt Cake (it’s from her fabulous book, Baking). I made just a few small changes, it is essentially still hers.
I swapped out some of the AP flour for whole wheat, reduced the sugar a tiny bit, and used my own homemade apple butter for the store bought version for which she calls (and any time I can shoehorn homemade preserves into a baked good, I am a happy girl).
I also skipped any kind of frosting, because I want to be able to justify eating a slice of this cake for breakfast, and I just can’t make the rationalization work if it’s got a powdered sugar glaze drizzled over the top.
And just a note about the slight bits of char on my cake. This is not the pan’s fault. I forgot to set a timer after deciding that it needed a few more minutes. I got distracted and let five minutes turn into more than ten (and I am not the type to remake a cake for pictures). Happily, thanks to the apple butter and grated apple, the cake was still entirely moist inside. I just use a serrated edge knife to scrape away the worst of the burnt bits before eating.
Another reason this particular cake spoke to me was that Dorie mentions that it improves in both taste and texture when you let it rest for a bit. I keep a mental list of baked goods that just get better over time, because they allow me to take advantage of a sliver of free time mid-week to bake for parties and gatherings scheduled for the weekend.
So, on to the giveaway portion of this post. MightyNest is offering one lucky Food in Jars reader a chance to win a 10 inch glass bundt pan, a Cakebox (from the makers of Piebox), a sweet tea towel, and a sturdy stainless brownie spatula (also good for cake!).
The prize pack has a retail value of $100, and to sweeten the deal, MightyNest is also going to donate $100 to the winner’s school of choice. It’s a mighty good deal. Use the widget below to enter.
A little more about MightyNest, the sponsor of this post:
Everything they sell is selected with the highest standards for safety and quality. Glass and stainless baking gear and food storage. Green cleaning supplies. Natural bath products, and other home essentials. And everything is selected to be free from known toxic ingredients such as: BPA, PVC, Phthalates, Lead, Formaldehyde, flame retardants, Parabens and more.
Anytime you order from MightyNest, they’ll give 15% back to the school of your choice. It’s a great way to be healthier and support your local school.
Disclosure: This is a sponsored post. MightyNest sent me a set of the gear that we’re giving away and is also an occasional Food in Jars sponsor.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 sticks unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 half pint apple or pear butter
- 2 medium apples, peeled, cored, and grated
- 1 teaspoon freshly grated ginger
- 1 cup toasted walnuts, chopped
- 1/2 cup gold raisins
- Preheat oven to 350 degrees F.
- Butter a 12 cup bundt pan.
- Whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat the butter and sugar together in a stand mixer or in a bowl using a hand mixer.
- Once it is quite fluffy, beat in the eggs, one by one.
- When the eggs are completely integrated, add the fruit butter, grated apples, and fresh ginger. Mix to incorporate.
- Add the dry ingredients in batches, mixing just until they are combined.
- Finally, add the nuts and raisins and mix until they are dispersed.
- Scrape the batter into the buttered bundt pan and level the top with a silicone spatula.
- Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean.
- Once the cake is fully cooked, remove it from the oven and invert the cake onto a rack to cool.
- Well wrapped, the cake will keep for up to a week.
This recipe is liberally adapted from the recipe for Double Apple Bundt Cake from Dorie Greenspan's wonderful cookbook, Baking.
Dorie calls for a powdered sugar glaze to be drizzled over the cake, or for a light dusting of powdered sugar. I've skipped both options because I like to pretend that this cake is appropriate for breakfast and I can't justify it for my morning meal if it is frosted. Plus, it's plenty sweet on its own.