Creamy Lotus cookie butter, apples and cake...sound amazing? This Lotus Biscoff Apple Bundt Cake recipe is the bundt cake of my dreams...and maybe yours too.
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As everyone probably knows by now, I’m a bit of a cookie butter addict. I can just stand in my kitchen and eat it by the spoonful. The smooth, creamy, caramelized goodness enhances the flavor of so many things. And something else you may know about me by now, I love to spend a day in my test kitchen getting crazy. So, I have recently put together a slew of new Lotus recipes for your eating enjoyment. This recipe is the star of my collection, so I’m posting it first.
Lotus Biscoff Apple Bundt cake 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 Lotus glaze. Having guests? This fall bundt cake is the recipe that you need.
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Jump to RecipeServes: 12 Prep Time: 20 Minutes Cook Time: 1 Hour and 20 Minutes
Ingredients:
APPLES
- 1 Tablespoon Margarine
- 3 Apples, peeled & diced
- ½ teaspoons Cinnamon
- ¼ teaspoons Cardamom
- ¼ teaspoons Allspice
- ¼ Cups Cookie Butter
CAKE
- 2-½ Sticks Margarine, softened
- 1-½ Cups Sugar
- 5 Eggs
- 3 Yolks
- 2-½ teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- 1-¼ teaspoons Kosher Salt
- 2-⅔ Cups Flour
- ¼ Cup Non-Dairy Milk
GLAZE
- ¼ Cups Cookie Butter
- ¼ Cups Powdered Sugar
- 2 Tablespoons Non-dairy Milk
Instructions:
APPLES
- 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.
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
- Add 1 cup of Flour, Mix. Add another cup of Flour, Mix. Add the Non-dairy Milk, Mix. Add the last of the Flour, Mix.
- Fold in the Apples Mixture.
- Pour the batter into the bundt pan and smooth it out.
- Bake at 325 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. Allow the cake to cool completely before glazing.
GLAZE
- 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.
- 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.
- Important Note: If you are using the new Gefen Cookie Butter, please follow these instructions for the glaze. Everything else is the same. Gently melt the cookie butter until smooth. Allow the cookie butter to cool, then whisk in the non-dairy milk and powdered sugar.
Lotus Biscoff Apple Bundt Cake
Equipment
- Bundt Pan
Ingredients
APPLES
- 1 Tablespoon Margarine
- 3 Apples peeled & diced
- ½ teaspoons Cinnamon
- ¼ teaspoons Cardamom
- ¼ teaspoons Allspice
- ¼ Cups Cookie Butter
CAKE
- 2-½ Sticks Margarine softened
- 1-½ Cups Sugar
- 5 Eggs
- 3 Yolks
- 2-½ teaspoons Baking Powder
- ¾ teaspoons Baking Soda
- 1-¼ teaspoons Kosher Salt
- 2-⅔ Cups Flour
- ¼ Cup Non-Dairy Milk
GLAZE
- ¼ Cups Cookie Butter
- ¼ Cups Powdered Sugar
- 2 Tablespoons Non-dairy Milk
Instructions
APPLES
- 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.
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
- Add 1 cup of Flour, Mix. Add another cup of Flour, Mix. Add the Non-dairy Milk, Mix. Add the last of the Flour, Mix.
- Fold in the Apples Mixture.
- Pour the batter into the bundt pan and smooth it out.
- Bake at 325 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. Allow the cake to cool completely before glazing.
GLAZE
- 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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