I like to teach making Apple Butter in my Preserving Now Canning Classes. It’s easy and it’s something everyone seems to like – kids, especially! Because I don’t use pectin, I use Apple Butter as an example of preserving a fruit without added sugar (though you can if you’d like). This makes it’s healthier and lets the apples and other fruits shine. The sugar isn’t necessary for shelf (jar) preservation. It is helpful in making fruits last longer after the jar is open and it’s stored in the refrigerator.
Some time back, I posted my recipe in a blog about canning with kids – you can find it here. If you haven’t made Apple Butter, give it a try soon! You can even make a small batch and store it in the refrigerator if you prefer not to process it for canning immediately. It should hold for at least one month.
So when I found this recipe for an Apple Butter Cake, I knew it was right down my alley – I always have plenty of jars on my shelf and it sounded like a perfect treat for a cold January day. I like heavy moist cakes – and this one sure is! Not being much of a a baker, I like that it’s easily done in a bundt cake pan which makes it look superb, too.
It uses lots of apples with both the apple butter and fresh apples. Along with the whole wheat flour and nuts, and no added sugar in the apple butter, this makes for a guiltless snack/dessert (as sweets go) — and an amazing breakfast cake as well.
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/4 sticks unsalted softened butter
1 1/4 cups sugar – granulated or organic raw sugar
1/2 pint apple butter
2 medium apples, peeled, cored, grated
1 teaspoon freshly grated ginger
1 cup toasted walnuts chopped
Preheat oven to 350 degrees. Butter a 12-cup bundt pan. Mix together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat the butter and sugar together with mixer. Once it is fluffy, beat in the eggs, one at a time. Then add the fruit butter, grated apples, and fresh ginger and mix until well incorporated. Add the dry ingredients in batches, mixing just until they are combined. Add nuts until dispersed throughout the batter.
Pour the batter into the buttered bundt pan and level with a table knife or spatula. Bake 45-50 minutes until tester inserted into the center of the cake comes out cleaan. Remove from oven and cool for about 10 minutes, then invert to release cake. If it doesn’t slide out easily, let it cool upright for a few more minutes. After thoroughly cooled, cake may be tightly wrapped and stored up to one week.
*Adapted from Baking by Dorie Greenspan
**This recipe has been edited as of February 9, 2015
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