Apple Bundt Cake with Cream Cheese Icing
based on Dorie Greenspan's Double Apple Bundt Cake
2 cups unbleached A.P. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
10 Tbs unsalted butter, at room temp
1 1/2 cup sugar
2 eggs, at room temp
1 cup apple butter
2 red apples, peeled and grated
1/2 cup pecans, chopped
1/2 cup walnuts
1/2 cup dark raisins
8 oz cream cheese, at room temp
1/4 cup butter, at room temp
1 cup powdered sugar, sifted
1/4 tsp vanilla
- Preheat oven to 300 convection (350 regular), with shelf in the middle.
- Butter and flour bundt pan.
- Combine first 7 ingredients, mix with a fork or whisk, and set aside.
- Cream butter and sugar on medium high until fluffy. Add eggs one at a time, beating about 1 minute after each.
- Reduce speed to low and add apple butter. Scrape sides and mix under well incorporated. Batter will look ugly and curdled.
- Add grated apples and mix well.
- Add dry ingredients and mix on low until fully incorporated. Don't overmix.
- Fold in nuts and raisins.
- Fill bundt pan, then bang on the counter several times to level.
- Bake straight on oven rack (no sheet pan) until cake is springy and knife comes out clean, about 1 hour in our convection oven at 300 (may be less in a conventional oven at 350).
- While cake is cooling, make icing: mix butter and cream cheese until well combined and fluffy. Add vanilla. Then add powdered sugar.
- Because icing must be refrigerated, but cake is best stored at room temperature, do not ice the cake. Instead, serve slices of cake with the icing on the side.