I almost made this cake into mini-muffins because of easier sharing. Then I thought, screw it. Mini-muffins, while cute in nature, are actually a teensy-bit more work. Let me explain. Instead of dumping all the batter into one bundt pan, I would have to divide the batter into mini-muffin portions and then I would have to wash the mini-muffin pan(s) which are a pain to wash.
People laugh at me when I tell them I’m lazy. Although I have an active lifestyle, in my heart I’m lazy. And that’s what counts, right? For instance, I can’t remember why this cake is named “double-apple”. I’ve entered serious self-debate about getting up to go look at the recipe. I mean it’s a whole ten steps to the kitchen.
The cake was tasty. It reminded me of places where leaves actually turn color in the autumn and where you can wear fall clothes like sweaters, boots, and berets.
(And, yes, I did look it up. It’s a double-apple bundt cake because the recipe calls for *both* fresh apples and apple butter.)