Taking a bite from this dark cake was like a rush of cool crisp air you expect to feel around apple season in the fall. It was remarkably moist, quite dense and lightly spiced with cinnamon and nutmeg with an alluring bite from ground ginger. The double apple in the recipe comes from the additions of shredded apples and a generous amount of apple butter. While packing an abundant punch of apple flavor, the apple butter also ensures that this cake stays very moist over time. After a bite or two, you begin to notice the complex nature of the cake from crunchy toasted pecans scattered throughout each slice.
For a hint of sweetness and contrast in texture, a handful of juicy golden raisins can also be found in the cake. If you would prefer the apples to disappear into the cake, you can finely grate them - but I wanted them to have more of a presence, so I just used my food processor to quickly shred them. I used Granny Smith apples for a slightly tart edge; however, I think this cake would be just as great with the apple of your choice. This will absolutely be made again, especially after we go for our first apple picking of the season later this year. We may even go crazy and make our own apple butter just for this cake!
Double Apple Bundt Cake