Double Apple Bundt Cake with Lemon Glaze
Both apple butter and grated apple add rich sweet flavor to this double apple bundt cake with lemon glaze.
Yield: 12 servings
For the cake
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 10 tbsp unsalted butter, room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup apple butter
  • 2 medium apples, peeled, cored, and grated
  • 1 cup pecans, chopped
For the glaze
  • 1 cup confectioner's sugar
  • 3-4 tbsp fresh lemon juice
  1. Heat oven to 350F. Grease a 12 cup Bundt pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed, scraping down the bowl as necessary. Beat for 3 minutes, or until smooth and thick. Add the eggs one at a time, beating well after each addition. Reduce the mixer to low and beat in the apple butter. Still on low speed, add in the grated apples and mix until blended. Add the dry ingredients, mixing until just combined. Fold in the nuts. Spoon the batter into the Bundt pan and smooth with the spatula.
  4. Bake for 50-55 minutes, or until a knife inserted comes out clean. Transfer the pan to a rack to cool for 5 minutes, then unmold the cake, allowing to cool completely.
  5. In a small bowl, whisk together the sugar and the lemon juice. Drizzle over the top of the cake and let stand until the icing dries, just a few minutes.
Adapted slightly from Baking: From My Home to Yours
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at