I am totally into bundt cakes lately. It’s just they are really easy to put together, but they look so elegant and festive. You can put absolutely anything in – chocolate, fruit, nuts, any spice or any liquid that gives the flavour. I decided to welcome winter by making mine with warm flavour of honey and apples. Since I had some leftover apples which were getting soft (and I like my apples really crispy if I am going to eat them raw), I decided to put them to good use. Adding fruit into a cake is always a good idea when you don’t want to waste it.

     

I cut the apples in chunks rather than grating them to preserve the texture and give the cake a crisp, and coated them in brown sugar and cinnamon. It created a delicious layer that not only added a warm caramel flavour, but it also added some colour, and you could really see the swirls from the cinnamon apples inside the cake. Honey gave this bundt cake such a nice sweetness and gooey texture and made this a perfect winter cake.

     

preparation time: about 30 minutes
baking time: 60 minutes, 160°C/320 F
baking pan size: Φ22 cm/8,7 in

Ingredients for the apple layer:
2 medium sized apples
20 g brown sugar
2 tsp ground cinnamon
20 g all-purpose flour

Ingredients for the cake batter:
140 g unsalted butter, soft
140 g granulated white sugar
3 whole eggs
300 g all-purpose flour
200 ml yoghurt
60 g honey
1,5 tsp baking powder
pinch of salt

1. Start by preparing the bundt pan. Melt 2 tablespoons of butter (not mentioned in the ingredients list) and brush the sides of the pan thoroughly. Make sure to brush the inner hollow part as well. Then sprinkle a tablespoon or two of flour and toss it around the pan to coat the sides well. Again, coat both the inner and outer circle of the bundt pan. See the photo.

2. Prepare the apples. Peel them and cut into smaller cubes or strips. Put them in a bowl and sprinkle with brown sugar, flour (about a tablespoon of each) and 2 teaspoons of cinnamon. Mix everything together until every piece of the apples is well coated in the dry mixture.

3. Cream butter and sugar using an electric mixer fitted with a whisk or paddle attachment, depending on the kind of mixer you have. Make sure the butter is completely soft, but not melted. Leaving it at room temperature for several hours does the trick. I actually left mine outside the fridge overnight and made this cake first thing in the morning.

4. Add one egg at a time and mix each one for about 30 seconds before adding the next one. That way everything will be well incorporated.

5. In a separate bowl sift together flour, salt and baking powder. Finally, in a third bowl briefly mix together yoghurt and honey. My honey is really thick, so mixing it into the liquid before adding to the batter makes me sure that it will be well mixed through.

6. Start adding flour and yoghurt mixture into the mixture of butter, sugar and eggs. The best way to do that is alternating between the dry and wet ingredients – first add 1/3 of dry, then 1/2 of wet, then dry, then wet and finish with dry ingredients. After each addition mix shortly on low speed just to give the ingredients a chance to incorporate into the batter. As soon as the whole mixture looks homogenous and you can no longer see raw bits of flour, stop mixing.

7. Add coated apples and very slowly, using a spatula, fold them into the batter. Make sure they are well-distributed throughout the batter, but don’t overmix them because you will lose the coating that gives them flavour and colour.

8. Transfer everything into a bundt pan and put in a preheated oven at 160°C/320 F. Bake for about an hour. Check to see if the cake is done by inserting a toothpick into the center of the cake. If it comes out clean – it is ready.

9. After taking the bundt cake out of the oven, let it sit for about 10 minutes to set completely. Then cover the pan with a big plate and in one quick motion flip it so the bundt pan now sits on top of the plate. The cake should come out easily, as long as the pan was well prepared before baking and the cake is baked all the way through. If by any chance the cake does not come out, flip it back, take a small sharp knife and try to detach the cake from the sides of the pan. That should make it flip right out.

10. Sprinkle the bundt cake with some powder sugar and enjoy with a cup of tea or coffee.

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HONEY APPLE BUNDT CAKE
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