My oven has basically been on vacation for the last three months due to the 100-degree weather here in Arizona. I decided today to dust off the cobwebs to bring you this paleo and gluten free Spiced Apple Bundt Cake with an Apple Almond Butter Frosting. Cake is normally not my first choice when it comes to dessert. I usually prefer pie or ice cream. But this cake might just change my mind!
No expert baking skills needed to make this cake look like it came from an expensive bakery. I love the way you can cover this Bundt cake in frosting – makes it look so fancy! This Spiced Apple Bundt Cake is the perfect dessert for your holiday party. Or you can serve it alongside quiche for brunch.
Let’s take a moment to focus on the Apple Almond Butter Frosting. It really makes the cake, so don’t skip this part. I used the technique that I use for any frosting I make, like Peanut Butter Banana Frosting and Pumpkin Frosting. The frosting is the reason why I make cake in the first place. If you are like me and hate an overly sweet frosting, then this is going to be perfect for you. I have plenty more ideas for frosting combinations so I guess I am going to have to develop some new cake recipes to test them out. What a tough job, right?
If you are looking for another dessert to serve this holiday season then definitely put this Spiced Apple Bundt Cake on your list. But why wait? Try it out today!
- 3 cups blanched almond flour
- 1 cup arrowroot starch
- ½ cup coconut sugar
- 1½ Tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter or palm shortening, softened
- 4 eggs
- ½ cup apple butter
- 1 Tablespoon vanilla
- 1 Tablespoon apple cider vinegar
- ¼ cup butter or palm shortening, softened
- ¼ cup almond butter
- ½ cup apple butter
- 1 Tablespoon raw honey or pure maple syrup
- ¼ teaspoon cinnamon
- pinch salt
- chopped walnuts or pecans, optional
- Preheat oven to 350 degrees F.
- In a large bowl mix together the dry ingredients for the cake.
- In a separate bowl mix together the wet ingredients for the cake (butter, eggs, apple butter, vanilla, and vinegar).
- Add the wet ingredients to the dry ingredients and fold together until blended, being careful not to overmix.
- Pour the batter into a greased 9 inch Bundt pan.
- Bake in the preheated oven for 30-35 minutes.
- While the cake is baking, make the frosting.
- Add all of the frosting ingredients to a food processor and whip together until well mixed.
- Flip the cake out onto a large plate or cake stand (running a knife around the edges to loosen as needed).
- Allow the cake to cool completely before frosting the top.
- Sprinkle with chopped nuts as desired.
- Store the leftovers in the fridge for up to one week.