Andi's amazing apple bundt

© Nick Loven

Baking fans, I'M BACK! and boy do I have some treats for you! (yes I do). We've had a fantastic holiday, but yes, I have seriously missed the recipe invention and baking (and the scoffing). I'm a bit behind on the thought process and the baking (having plenty of self-raising flour but no plain), so this week I'm presenting to you a bit of a cheat - a recipe that comes from a dear friend who made us feel very welcome in Seattle, with a disastrously moreish apple bundt cake. If you can make it last, this cake only improves with age (and long car journeys).

Andi's Amazing Apple Bundt Cake
2 cups (480ml) braeburn or gala apples, peeled and diced (diced volume)
1 tbsp sugar
1 tsp cinnamon

2 cups (16oz, 450g) granulated sugar
1 cup (240ml) vegetable oil
1/4 cup (60ml) orange juice
4 eggs
1 1/2 tsp vanilla extract
3 cups (450g) plain flour 1 tbsp baking powder
1/2 tsp salt
1 cup (240ml, roughly 150-200g) chopped nuts (optional) - I think hazelnuts, walnuts or even brazil nuts would work best with this recipe

1/4 cup (roughly 45g) icing / confectioner's sugar, to dust

© Nick Loven

Preheat the oven to 350°F (180°C, Gas mark 4) and grease the bundt pan.
Toss the filling ingredients (diced apples in the sugar and cinnamon) together and put to one side.
Beat the sugar, oil, orange juice, eggs and vanilla extract at high speed till smooth.
Sift the remaining, dry ingredients together, and mix into the wet (in the mixer is fine, or fold it in). Fold in the nuts, if using.
Pour half of the batter into the pan and top with the apple-sugar-cinnamon mixture. Top with the rest of the batter and bake for 55-60 minutes until springy and golden. Rest for a few minutes in the pan before turning out onto a wire rack while still hot. Allow to cool completely before topping in a gorgeous snowstorm of icing sugar

Thanks Andi! xx

© Nick Loven

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