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. All you need is a hot cup of tea or coffee to enjoy this simple but perfect cake.
Apple Cinnamon Bundt Cake
Serves 6 – 8
For the cake
- 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 large, tart apples (such as Granny Smith) – unpeeled and core removed, chopped into small pieces
For the maple butter glaze
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup icing sugar, sifted
- 2 tablespoons pure maple syrup
- 1/4 teaspoon fresh lemon juice (optional)
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.
Remove the cake from the oven and let it cool slightly before inverting onto a plate.
Make the maple glaze by beating together the butter and icing sugar until smooth and creamy. Add the maple syrup and lemon juice (if using) and combine.
Drizzle the glaze randomly over the warm cake – don’t worry if the glaze looks like it’s starting to separate as it drips, it will soak into the cake and keep it tender.
Serve warm or at room temperature.
The cake will last well wrapped at room temperature for two days.
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