TWD: Double Apple Bundt Cake

There are so many things to love about Bundt cakes. They have a fun design that help you cut the slices nice and even. (Big pieces for me - little pieces for everyone else) They look really cool when you drizzle glaze on them. And, especially in the case of this cake, they taste wonderful. We recently went apple picking, so I've made a bunch of apple recipes in the past two weeks. I was very happy to add this to my baking list.

This was a great fall cake to make. The "double apple" idea isn't two apples (really, it was more than that for me) but apples and apple butter. It's also full of seasonal spices. Yum! This came together really easily. The original recipe called for raisins and pecans. I said no to the raisins. I only like them in oatmeal cookies or cinnamon raisin bread. I used half pecans and I subbed one of my favorite ingredients (maple flav-r-bites**) for the other half cup.

The cake was very moist and so tasty. I made it the day before I planned to serve it to let the flavors blend. A few days later, the little bit that was left tasted just as wonderful. I would absolutely make this again. Though, I would use fewer of the bites. The maple flavor almost overwhelmed the apple. Not that it was a bad thing, mind you because I love maple. But I really wanted the apple to shine through.

Not a very photogenic cake. But it is tasty!

Photogenic children, though! Also, a bit goofy. Please ignore the mess at the breakfast table.

Thank you Lynne from Honey Muffin for choosing this recipe.

** Flav-r-bites are these little nuggets bursting with either cinnamon or maple flavor. They are wheat based, so unlike chips, they don't melt. I highly recommend them!