Apple cinnamon bundt cake with lemon glaze
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
10 -12 servings
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Course
Cake
Apple cinnamon bundt cake with lemon glaze
Report
This apple cinnamon bundt cake with lemon glaze is indescribably delicious and keeps very well – perfect for your coffee break!
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Ingredients
Apple Sauce
- 3 large cooking apples peeled and cubed
- 5 tbsp dark brown sugar
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- juice of a small lemon
Cake
- 150 g | 10.3oz plain flour (all purpose flour)
- 150 g | 10.3oz soft light brown sugar
- 100 g | 7oz ground almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 300 g | 10.5oz apple purée
- 80 ml (⅓ cup) vegetable oil
- 2 large eggs
- 2 tbsp vegetable shortening or butter melted, to grease the bundt tin
Glaze
- 300 g | 10 1/2oz icing sugar sifted
- juice of a small lemon
- water to thin glaze as needed
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Instructions
- Preheat your oven to 180 C/ 350 F. Use a pastry brush to carefully grease a bundt tin (mine was a 10-cup bundt tin however the batter would also suit a smaller tin as it wasn't quite full). Add 1-2 tablespoons of flour and rotate tin so it covers all nooks and crannies. Shake out any excess flour
- Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Transfer to a blender or food processor and process until you have a smooth purée. Leave to cool – needs to be tepid before you add the eggs.
- Add the vegetable oil and eggs to the apple purée and pulse until liquidised.
- Sift the dry ingredients in a large bowl. Add the wet ingredients and fold together with a spatula, making sure you scrape the bottom and sides of the bowl.
- Pour the batter into the prepared bundt tin. Tap the tin on your countertop so batter settles.
- Bake in the centre of the oven for about 45-50 minutes. The cake is ready when firm on top and a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 10 minutes and carefully turn out onto a wire rack to cool.
- To make the glaze, put the icing sugar and lemon juice in a bowl. Gradually add water until the glaze is thick but pourable.
- Use a spoon to drizzle the glaze over the cake. The cake keeps well for 3-4 days in a cake tin at room temperature.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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