I feel silly even writing this post when the weather is so gorgeous and un-fall like this week. But who cares? Because in another week it will be back to crisp air and falling leaves, and I’m totally okay with that.
So I will be totally honest: this year my heart breaks because I do not have time to go apple grabbin’. It’s a travesty. No really. Too bad I don’t work in a government funded office and have the day off because you know where I’d be right now – the orchard (or manically counting my pennies to make sure I could still make rent, but whatevs, details).
But apple grabbin’ aside I did find a jar of apple butter and what I presume to be apple preserves (or maybe they were pears? I’m not sure what they were but they were sweet and had fall spices) in the back of my fridge from last year. Don’t worry I sniffed them, they were fine. The sniff test is 100% reliable…. in 90% of cases. True story.
I had a jonesin’ for some kind of spice cake and I really wanted to get rid of that jar of apple butter (mostly because it looks too much like Vegemite for me to use on toast like a normal person). So I pulled out my stack of cookbooks, which Boo modeled nicely for you guys, and started searching.
Lo and behold Dorie to the rescue again! Man do I love that woman. Straight forward, homey, simple recipes. Can she adopt me and be my third grandmother? Is that a thing? It should be. If not, then maybe I can be her bestie. I should work on that.
Oh, but Dorie only uses a glaze on her cake and I just wasn’t having that. I still had some caramel dip leftover from the apple shots I made so I slam dunked that right into the mixer with a bowlful of butter and cream cheese. You’re welcome, I know you love me. It’s not the prettiest looking cake but it is mighty delicious.
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (I prefer freshly grated)
- ¼ tsp ground ginger
- pinch of cloves
- ¼ tsp salt
- 10 tbsp (1¼ sticks, 5 oz) butter, softened
- 1¼ cup sugar
- 2 eggs
- 1 tsp vanilla
- 8 - 9 oz apple butter
- 6 oz apple pie filling or preserved apples
- 1 cup chopped pecans (or walnuts, optional)
- ¼ (2 oz) cup cream cheese
- ¼ (2 oz) butter, softened
- ¼ - ⅓ cup caramel dip (or caramel ice cream topping)
- ½ - 1 lb confectioner's sugar, sifted
- ½ tsp vanilla
- Heat oven to 350ºF. Grease and flour a 12 cup (9 or 10 inch) bundt pan. Tap out excess flour. I prefer to use Crisco to grease my pans, it comes out so clean. set aside.
- In the bowl of a stand mixer or with a hand mixer cream together the butter and sugar until thick, smooth, and pale. About 3-4 minutes.
- In a medium bowl whisk together the dry ingredients and spices. Set aside.
- When the butter has creamed add the eggs one at a time beating well between each addition until the mixture is fluffy again.
- Reduce mixer to low and add the vanilla and apple butter, mixing until combined. Your mixture may separate at this point, but that's okay.
- Add the dry ingredients and mix just until no streaks remain. Don't over-beat or you'll have a tough cake.
- Fold in the chopped nuts if using.
- Scoop or pour half the batter into the bottom of the bundt pan and smooth the top.
- Evenly spread the apple pie filling/apple preserves over the batter.
- Scoop or pour the remaining batter over top and smooth the top.
- Bake for 50 - 55 minutes, or until a knife inserted in the center comes out clean.
- Cool on a wire rack for at least 30 minutes before unmolding and letting cool completely right side up.
- In the bowl of a stand mixer or with a hand mixer cream together the butter and cream cheese until smooth and fluffy.
- Add the caramel dip or topping and cream until uniform and fluffy.
- Add the vanilla and beat to combine.
- Slowly add the sifted confectioner's sugar until frosting is smooth and spreadable. If mixture is too stiff, thin it with some milk.
- Wait until cake has cooled completely before frosting. Refrigerate after frosting but let come to room temperature before serving.