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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Apple Buttermilk Bundt Cake

 This is a great and welcoming cake that is great to have on hand for unexpected company. It's as good on Day One as it is on Day Five. It's huge (but you can make two smaller cakes and freeze one) so expect a towering wonder or half the recipe. Up to you....or just keep it on hand, slice a hunk, brew the coffee and call a friend.

Apple Part
4 cups finely diced, peeled apples (Golden Del or Cortland)
1 cup raisins, plumped and drained, optional
2 tablespoons sugar
2 teaspoons cinnamon

1 cup unsalted butter, softened
2 cups sugar
1 tablespoon pure vanilla extract
5 eggs
1 cup buttermilk (or orange juice)
½ cup orange juice
4 1/4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Cinnamon for dusting

Preheat oven to 350 F. Stack two baking sheets together and line the top one with parchment paper. Generously spray a 10 inch angel food cake pan, one with NOT a removable bottom, with nonstick cooking spray. Place on baking sheet.

Prepare the apples and raisins and toss in a bowl with the cinnamon and two tablespoons of sugar.

In a mixer bowl, cream the butter, sugar together until well-blended. Blend in the vanilla and eggs, and then the buttermilk and orange juice. Fold in the flour, baking powder, baking soda and salt to make a smooth batter.

Spoon half the batter into the pan. Top with 2/3’s of the apple mixture. Top with some more batter and the rest of the apples, dusting with some cinnamon. Top with the remaining batter (which is only tablespoonfuls but that is fine) and dust with sugar and cinnamon.

Bake until done, about 75-90 minutes and cake is golden brown and firm to the touch.

Cool 20 minutes in the pan before inverting onto serving platter.
Dust with confectioners' sugar.

Serves 14-20

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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