caramel double apple bundt cake

i had never heard of apple butter prior to flipping through dorie greenspan’s cookbooks.  it’s mentioned in several of her recipes.  so imagine my delight when my good friend E sent me a box of assorted jams and jellies, including a jar of apple butter from McCutcheon’s. i looked at the label, and it appears that apple butter is like an apple jam.  the ingredients included apples, apple juice, and sugar. there isn’t actually any butter in apple butter.

with my apple butter in hand, i could finally experiment with dorie greenspan’s recipe for double apple bundt cake.  now, wanting to kill 2 birds with one stone so to speak, i decided to drop in a few caramel candies into the batter in order to create a version of that caramel apple cake that i first spied in a flyer from joel robuchon in tokyo.

when baked, the caramels sink into the batter and won’t be visible until you cut the cake.  they stay as somewhat squishy, semi-liquidy caramel bits. i kind of like them better in the batter than as whole caramel candies.

and can i just say that the aromas that filled my kitchen, as the bundt baked away were heavenly!

Caramel Double Apple Bundt Cake
(1 9″ bundt cake, adapted from Dorie Greenspan’s recipe for Double Apple Bundt Cake)

Butter 1 ¼ sticks, cubed at room temp
Sugar 1 ¼ cups
Eggs 2 large ones
Apple butter 1 cup (I used McCutcheon’s)
Apples 2 medium ones – peeled and grated. (I used 2 fuji apples)
Flour 2 cups
Baking powder 2 tsp
Baking soda ½ tsp
Cinnamon ½ tsp
Nutmeg ½ tsp
Salt A pinch
Raisins 1 cup
Caramel Candy 5 candies (I used Caramels Tendres manufactured by Pinson – picked up a 250g bag at Le Bon Marche in Paris the last time I was there).
  1. Flour and butter your bundt pan and set-aside.  Pre-heat oven to 350ºF.
  2. Cream together butter and sugar in the bowl of your standmixer fitted with the paddle attachment.
  3. When light and fluffy, add in eggs, one at a time.
  4. Then mix in apple butter, followed by grated apples. Mix until well combined.
  5. Turn off mixer.  Then, add in flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Turn mixer back on at the lowest speed.  Mix until just combined.
  6. Add in raisin and fold in using a rubber spatula.
  7. Pour batter into bundt pan.  Smooth it out a bit with your rubber spatula, then place caramel candies on the top of batter.
  8. Bake for 1 hour or until a tester comes out clean.
  9. Let cool in pan for about 20 minutes before inverting to fully cool on a rack.
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4 responses to “caramel double apple bundt cake

  1. hi e! I just saw your comment on my blog – sorry I have just been so busy. Apple butter reminds me of my childhood. We had a neighbor who always gave us a jar of that self-same McCutcheon’s. We usually ate it on toast.
    Your cake looks scrumptious. xo -s

    • tomatointribeca

      hello hello s! seems like mccutcheon’s is quite big in your area! i had never heard of it until my friend E sent me a box. hopefully you get a break soon!

  2. wow–that is brilliant that you dropped in the caramels into this cake! I bet that took it to a whole new level. Very inspiring and I’m sure it was delicious!

  3. tomatointribeca

    Also a nifty way of using up caramels that i purchased too much of. i actually think they taste better in the cake than as candy.

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