- 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
- 75ml maple syrup
- 25g unsalted butter cut into cubes
- 1/2 tsp vanilla extract
- Preheat the oven to Gas 4/180 C
- Grease and flour a 10 inch bundt tin.
- Peel all the apples and grate using the side of the grater with the largest holes.
- Sift the flour, baking powder, bicarbonate of soda, salt and spices into a bowl and put to one side.
- In a separate bowl, whisk together the eggs, caster sugar and brown sugar for 3 mins on a medium speed.
- Leave the mixer on and start to pour in the oil, whisking as you go! Mix for another 2 mins.
- 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.
- 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!
- Pour into your prepared bundt tin, taking care that mixture has been pushed into any nooks and crannies!
- 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.
- 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.
- 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.
- At this point, turn up the heat slightly, and allow it to boil for about a minute.
- Take off the heat and add the vanilla extract.
- 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.
- Turn the cake out onto a wire rack and brush all surfaces with the glaze, using a pastry brush.
|The cake shrinking away from the side of the tin|
The result is a super-moist cake! It will keep for a couple of days in an air-tight container.
Bloggers: Please 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.