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Apple cinnamon bundt cake with lemon glaze
5 from 4 votes

Apple cinnamon bundt cake with lemon glaze

This apple cinnamon bundt cake with lemon glaze is indescribably delicious and keeps very well – perfect for your coffee break!

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 10 -12 servings
Course: Cake

Ingredients

Apple Sauce
  • 3 apple peeled and cubed, large, cooking variety
  • 5 tbsp dark brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg freshly grated
  • lemon juice of a small
Cake
  • 150 g plain flour all purpose flour, 10.3oz
  • 150 g brown sugar 10.3oz, soft light
  • 100 g ground almond 7 oz
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 300 g apple purée 10.5 oz
  • 80 ml vegetable oil ⅓ cup
  • 2 egg large
  • 2 tbsp vegetable shortening melted, to grease the bundt tin, or butter
Glaze
  • 300 g icing sugar sifted, 10 1/2oz
  • lemon juice of a small
  • water to thin glaze as needed

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. Add the vegetable oil and eggs to the apple purée and pulse until liquidised.
  4. 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.
  5. Pour the batter into the prepared bundt tin. Tap the tin on your countertop so batter settles.
  6. 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.
  7. Leave to cool in the tin for 10 minutes and carefully turn out onto a wire rack to cool.
  8. To make the glaze, put the icing sugar and lemon juice in a bowl. Gradually add water until the glaze is thick but pourable.
  9. 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.