Another amazing bundt cake from Dorie! This is a perfect cake to bring in the fabulous Fall weather we are finally getting here in New Orleans! The cake contains both grated apples and apple butter so it stays beautifully moist for at least four days (as long as ours lasted!). A few people thought the cake was maybe a little too sweet, but I used an unsweetened apple butter with no spices and I thought the sweetness level was spot on. I did sub 1/4 cup of brown sugar for some of the white and I might even sub more next time- I love the combination of brown sugar and apples! I also upped the spices just a little since my apple butter was so plain. I The cake is studded with pecans and raisins with add a really great textural contrast. Thank you Lynne of Honey Muffin for choosing this week's Tuesdays with Dorie cake!
3 comments:
I used unsweetened apple butter too...with the leftovers, planning to make it again and actually taste it this time!
I love your bundt shape! I have a mini version of that pan, but you can see the details much better on yours. I like your idea of subbing some brown sugar.
Taht is a beautiful mold. It was a great cake, wasn't it. And very very moist. I always up the spices like cinnamon, nutmeg.
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