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Apple Bundt Cake


  • 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.