- Jewish Learning
Cookie Butter Apple Bundt contains everything that makes a bundt cake amazing. The sponge is fluffy and enhanced with cookie butter and fall spices AND it’s filled with apples that have been pre-cooked to bring out deeper caramelization. The outside of the cake bakes to a perfect crust. Then it’s topped with a creamy Cookie Butter glaze. Having guests? This fall bundt cake is the recipe that you need. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 tablespoon margarine
3 apples, peeled and diced
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon allspice
1/4 cup cookie butter
2 and 1/2 sticks margarine, softened
1 and 1/2 cups sugar
5 whole eggs plus 3 yolks
2 and 1/2 teaspoons Haddar Baking Powder
3/4 teaspoon baking soda
1 and 1/4 teaspoons Haddar Kosher Salt
2 and 2/3 cups flour
1/4 cup non-dairy milk
1/4 cup cookie butter
1/4 cup powdered sugar
2 tablespoons non-dairy milk
Melt the margarine on medium heat in a saucepan.
Add the apples, cinnamon, cardamom, and allspice. Cook on medium heat until the apples are softened and nearly translucent.
Turn off the heat and stir in the cookie butter until the apples are fully coated. Set the mixture aside and allow it to cool while you prepare the cake.
Spray a bundt pan with baking spray, or coat with oil and sprinkle with flour.
Cream together the margarine and sugar until very light in color and fluffy in texture.
Add eggs and yolks one at time, mixing to incorporate. Mix in the baking powder, baking soda and kosher salt. Mix in two cups of flour, one by one. Mix in the non-dairy milk, then add the last of the flour and mix in.
Fold in the apples mixture.
Pour the batter into the bundt pan and smooth to even it out. Bake at 325 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a cooling rack. Cool the cake completely before glazing.
Gently melt the cookie butter until smooth. Allow it to cool completely.
In a small bowl, whisk the cookie butter, powdered sugar, and non-dairy milk until smooth.
Pour the glaze over the top of the bundt cake and jiggle the cake to encourage the glaze to drip down the sides.
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