Sugar and Spice and Everything Nice

It seems like just yesterday I was getting the kids ready to go back to school after a long, hot summer holiday. Fast forward a few months and with the flutter of an eyelash, we’re already in mid-November. It’s at this time of year that my nostalgia sets in, and I start to imagine recipes that evoke memories of my childhood. 

Biscuits and coffee cakes were staples in our house. My mother worked while my sister and I were at school, and she would always make sure we came home to a delicious snack after a long day. I now do this for my own children, often involving them in the baking process. I like to give them the freedom to experiment with their own creations.

A bundt cake is perfect when you want to add a bit of a retro vibe to your baking. For those of you who aren’t familiar with a bundt, it’s a circular pan with a tube in the middle, usually with grooves on the sides. The result is a perfectly round cake with a gorgeous pattern emerging from the surface.photo 7

Since there are endless varieties of apples available at this time of year, this Apple Cinnamon Bundt Cake works beautifully in bringing together winter fruit and belly-warming spices.

While bundts are lovely with a light sugary glaze, I like to serve them just as they are, no added sweetness necessary. All you need is a hot cup of tea or coffee to enjoy this simple but perfect cake.

Apple Cinnamon Bundt Cake

Serves 10 to 12

Ingredients:

  • 3 ½ cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 heaping tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 225 grams unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • 1 ¼ cups soft brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup plain full fat yogurt
  • ½ cup full fat mik
  • 4 apples – core removed, chopped into small pieces (no need to peel the apples)

* Any crunchy apple will be fine in this cake. I like to use Granny Smith, but I sometimes combine tart apples with sweeter varieties.

Instructions:

Preheat your oven to 175 Celcius (350 Farenheit).

Generously butter and flour your bundt pan.

Mix flour, salt, baking soda, cinnamon, and nutmeg in a bowl. Combine well to distribute the ingredients. Set aside.

Using a handheld or standing mixer, beat the butter and both sugars together for about 2 minutes. Add the eggs, one at a time, beating well after each addition.

In another bowl, mix together the yogurt, milk, and vanilla extract.

Incorporate ½ of your flour into the egg mixture. Add the yogurt and milk mixture, combine well. Add the remaining ½ of your flour and stir well to combine. Be careful not to over mix your batter.

Fold your apples into the batter. Spoon it into your bundt pan and bake for 1 to 1 ¼ hours or until your cake is golden brown.

Let the cake cool slightly before inverting onto a plate.

Enjoy hot or at room temperature.

* Baking time may vary. You are looking for a nice golden brown finish to your cake.

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