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.
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
- 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.
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.