Saturday, April 5, 2008

Double Apple Bundt Cake

Adapted from Baking From my home to yours (pg 184-185) 2 cups 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 tbsp butter, softened (I use Blue Bonnet Light)
1-1/2 cups Splenda Sugar Blend
2 eggs (I use All Whites)
1 cup apple butter
2 apples, cored and chopped (I used Fugi and Granny Smith)

Preheat oven to 350. Spray a Bundt pan with cooking spray.

Stir together the flour, baking powder, baking soda, spices, and salt. Set aside.

Using a mixer beat the butter and Splenda sugar blend on medium speed, scraping the bowl as needed, for 3 minutes or until the mixture is smooth, thick, and pale.

Add the eggs one at a time, beating for about a minute after each addition.

Reduce the mixer speed to low and beat in the apple butter. Still on low, add the chopped apples and mix to completely blend.

Add the dry ingredients, mixing only until they disappear in the batter.

Pour the batter into the Bundt pan and smooth the top of the batter with a rubber spatula.

Bake for 50-55 minutes, or until a cake tester inserted in the deepest area of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake.