Apple Butter Bundt Cake

I am partnering with Kauffman's Fruit Farm as a blog ambassador. I have received these Kauffman's Fruit Farm products for free; however, all opinions remain my own. 





I am super excited to announce that I am a blog ambassador for Kauffman's Fruit Farm and Market in Bird in Hand, PA. So each month you will see a new recipe inspired by their wonderful products posted here on Served Up With Love.  Although, I am not local to Kauffman's, I am so happy I can enjoy all the goodies they offer online. 



When I was sent this Orchard Sampler Gift Box, I knew I had to come up with something a little different. Fall is my favorite time of year in so many ways but my most favorite is all the fall inspired foods. Baking is my happy place so any chance I get to come up with a new cake recipe I am all in. My bundt pan is my favorite baking pan so I knew this was the pan I would use. 




When I was younger, we took a vacation to the Amish country in Pennsylvania. My parents were not big into beach vacations. Being a family of 5 we didn't take too many vacations anyway but the few I remember were certainly memorable. I loved traveling to Amish country and seeing how they do things. We frequented many stores and such while we were there and I can almost bet we went to Kauffman's Fruit Farm and Market. 



So what do I do with these ingredients. Apple butter, apples, and apple schnitz....what is apple schnitz you ask? Well they are sweet dried apples. You can enjoy them as a snack or use them in a wide variety of recipes. They are not hard like some dried fruit, they are a soft dried apple. 



I am a huge fan of apple butter. I remember as a little girl spreading apple butter all over my toast and enjoying it for breakfast. So now, with that first bite, I instantly get transported back to my parent's house as if I was still a little girl. It is funny how something so simple can make such an impact on your life. 


For this cake I only used the apple butter and the apple schnitz. The apples were just too good and we enjoyed them sliced up as a snack. They were some of the best apples I have had in a long time. 

This cake smelled amazing while it was baking but eating it was even better. This was a  huge hit with my family and will be made for many years to come. 

Apple Butter Bundt Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup unsalted butter, at room temperature (2 sticks)
1 cup sugar
2 large eggs
1/2 pint apple butter
2 oz apple schnitz (dried apples) Chopped finely and soaked in water to rehydrate for about 30 minutes
(2 medium chopped apples will also work)
1/4  cup pecans, chopped

Cinnamon Glaze

1/3 cup confectioners’ sugar
about 2 tablespoons milk
1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.  Whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light, fluffy, about 3 minutes. Scrape down the bowl. Beat in the eggs one at a time. Scrape down the bowl. Reduce the speed to low and mix in the apple butter (may look curdled-this is okay) Mix in the drained apples. With the mixer still running on low speed, stir in the dry ingredients gradually.

Scrape the batter into the prepared pan, bake for 50-55 minutes or until a toothpick comes clean.  Let cool on a wire rack for about 10-15 minutes before unmolding it onto the rack to cool completely. Place on a cake plate to glaze.

To make the glaze- place the confectioners sugar in a bowl and whisk in the cinnamon until evenly distributed. Stir in the milk. This will be thick so add a little at a time to get the consistency you prefer. Drizzle over cooled cake and sprinkle chopped pecans on top.

*Note- You can substitute fresh apples in place of the dried. Use 1 large or 2 small/medium apples finely diced. 

More apple recipes to love:











Shared over at these great parties:

Weekend Potluck @ The Country Cook
Lou Lou Girls Fabulous Party

3 comments:

  1. This looks so amazing! I’m drooling right now! Pinned and tweeted. Thanks for stopping by and partying with us! I hope to see you on Monday at 7 pm, so we can pin and tweet your masterpieces! Lou Lou Girls

    ReplyDelete
  2. If we're using a large bundt pan, should we double the recipe? I have a 20 and 24-cup cast iron bundt so just wondering how many cups of batter this recipe makes?Thanks!

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  3. Here there Tammie- My bundt pan is a 12 cup I believe, a standard size. I have never doubled the recipe but I imagine that shouldn't be a problem. If you have left over batter you could always use it in a muffin tin or smaller bundt pans. Hope this helps and you enjoy this cake. It is delicious!

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