Wednesday, 23 May 2012

Best of British Apples Bundt Cake

This is the cake I made for the last Clandestine Cake Club Bolton. Our theme was The Great Village Show, so I wanted to make something with traditional English produce, so I opted for good old apples! This cake is slightly spiced and very moist, owing to the sweet syrup drizzled over the cake after baking. It can also be served warm with custard or ice cream.

Cake Ingredients:

  • 3 Bramley apples grated
  • 2 Cox's apples - grated
  • 420g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp ginger
  • 350g golden caster sugar
  • 100g soft dark brown sugar
  • 3 large eggs
  • 250ml vegetable oil in a pouring jug
  • 2 tsp vanilla extract

Glaze Ingredients:

  • 75ml maple syrup
  • 25g unsalted butter cut into cubes
  • 1/2 tsp vanilla extract

Method:

  1. Preheat the oven to Gas 4/180 C
  2. Grease and flour a 10 inch bundt tin.
  3. Peel all the apples and grate using the side of the grater with the largest holes.
  4. Sift the flour, baking powder, bicarbonate of soda, salt and spices into a bowl and put to one side.
  5. In a separate bowl, whisk together the eggs, caster sugar and brown sugar for 3 mins on a medium speed.
  6. Leave the mixer on and start to pour in the oil, whisking as you go! Mix for another 2 mins.
  7. Add the grated apple and vanilla extract (if lots of juice has come out of the apples, leave that out - this depends on the apples!). Mix on a low speed until the apple is well distributed in the mix. 
  8. Fold in the flour mixture in two lots. Be careful not to overmix. When it is nearly combined, give it a quick mix with the mixer for about 10 seconds on a low speed. The mixture will look a bit fizzy - don't panic!
  9. Pour into your prepared bundt tin, taking care that mixture has been pushed into any nooks and crannies!
  10. Bake in the middle of the oven for about an hour and fifteen minutes, or until a skewer comes out clean and the cake is shrinking away from the sides of the tin slightly.
  11. The cake shrinking away from the side of the tin
  12. Note: the cake is going to look very dark (see above). It's ok! Sometimes tiny bits might even burn. These can be removed after cooking if you wish, but does not ruin the taste or texture of the cake. Brownie's honour.
  13. When the cake is out of the oven, make the glaze by warming the maple syrup and butter in a small pan until the butter is melted. 
  14. At this point, turn up the heat slightly, and allow it to boil for about a minute.
  15. Take off the heat and add the vanilla extract.
  16. Although the cake is still warm, it needs to be taken out of the tin - I know this goes against my usual method, but trust me! It's a nice firm cake and it needs to be warm to absorb the glaze.
  17. Turn the cake out onto a wire rack and brush all surfaces with the glaze, using a pastry brush.
The result is a super-moist cake! It will keep for a couple of days in an air-tight container.
BloggersPlease respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 
Please see my Creative Commons Copyright information for more details. Thank you.

9 comments:

  1. @sweetfannyadams23 May 2012 22:09

    Yum, will be trying this one!

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  2. Love apples and I LOVE the star cake!! I saw that in your previous post and thought wow. Thanks for sharing :)

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  3. It's one of my favourites ever!

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  4. Oh lovely! I'm just rediscovering the joys of bundt cake baking having put the tins away for a while, if you pop over to my blog you can see my jubilee castle.
    Will follow your blog :-) Jude x

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    Replies
    1. Shhh! That's the one I'm doing for my next club! Love that tin. It's one of the first Nordicware ones I bought! Yours looks great! X

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  5. Love this cake Rachel - and the use of British apples!

    I have nominated you for some blog awards. The details are at http://www.foldintheflour.blogspot.co.uk/2012/05/liebster-and-versatile-blog-awards.html

    Happy blogging :)

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  6. Hi there! I tried this recipe last week and it was SO good. I'll definitely be making it again. Thank you for the recipe! I think I might try your sticky gingerbread bundt next.

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    Replies
    1. I blogged about my bundt if you fancy taking a peek. I linked back to you as well: http://whatdoyoumakeofmycake.blogspot.co.uk/2012/10/bundt-alicious.html

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    2. Hi Jo! Fantastic! Why don't you add your post to my link for National bundt Day UK?

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