Cookie Butter Apple Bundt

Tamar Teitelbaum Tamar Teitelbaum
Leave a review

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.

2h 12
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Wheat, Gluten, Egg

Directions

Prepare the Apple Mixture

  1. Melt the margarine on medium heat in a saucepan.

  2. Add the apples, cinnamon, cardamom, and allspice. Cook on medium heat until the apples are softened and nearly translucent.

  3. 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.

Prepare the Cake

  1. Spray a bundt pan with baking spray, or coat with oil and sprinkle with flour.

  2. Cream together the margarine and sugar until very light in color and fluffy in texture.

  3. 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.

  4. Fold in the apples mixture.

  5. 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.

For the Glaze

  1. Gently melt the cookie butter until smooth. Allow it to cool completely.

  2. In a small bowl, whisk the cookie butter, powdered sugar, and non-dairy milk until smooth.

  3. Pour the glaze over the top of the bundt cake and jiggle the cake to encourage the glaze to drip down the sides.

Notes:
This cake freezes well. It also lasts several days in the refrigerator. If you want to make mini-bundts, I found that it makes about 11 mini-bundt cakes. You may want to mix up a little extra glaze if you are using mini-cakes.

Suggested Recipes

Explore

apple cake apples bundt cakes cookie butter freezer-friendly freezer-friendly dessert lotus mother's day ideas non-dairy desserts Rosh Hashana Rosh Hashanna
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Sara •

Baking time I am making this in mini bundt pans, about how long do you think the baking time should be on them?

Raquel Malul Kosher.com Team •
Reply to Sara

I have never made it mini but I would start with 20 minutes and then check it every 5 minutes until it's ready!

Ruth Kubo •

Cookie butter? What is cookie butter?

Raquel Malul Kosher.com Team •
Reply to Ruth Kubo

Cookie butter- is essentially cookies broken up into a creamy consistency (it looks like peanut butter but taste totally different). You can check out Gefen Cookie Butter or Lotus Biscoff Cookie Butter.