Apple Bundt Cake
A sweet and delicate cake with a unique look, feel and taste.
- 2 ½ Cups Plain Flour
- 1 Tbsp Ground Cinnamon
- 2 tsps Baking Powder
- 1 tsp Salt
- ½ tsp Baking Soda
- 1 Cup Unsalted Butter (- Melted)
- 1 ½ Cups Brown Sugar
- 4 Whole Eggs
- 6-10 Whole Apples (- Peeled & Diced)
- ¼ Cup Unsalted Butter
- ⅓ Cup Thickened Cream
- 1 Cup Brown Sugar
- ¼ tsp Salt
- 2 Cups Icing Sugar
- 1 Handful Chopped Pecans (- For Garnishing)
In a large bowl combine the melted butter, brown sugar and eggs. Whisk until all combined.
In a smaller bowl mix all the dry ingredients and slowly fold them into the wet ingredients using a spatula to mix really well.
Grease a non-stick bundt tin and set aside.
Fold through your diced apples into the batter mix and place into greased bundt tin.
Place into oven on 180°C (356°F) for approximately 45 minutes or poke with a skewer and check for a clean return.
Once the cake is cooked, set aside and allow to cool for 10 to 15 minutes, in this time get a start on the caramel glaze.
In a saucepan add the butter, sugar and cream and mix well till all combined.
Whisk through the icing sugar until there are no visible lumps. Sprinkle in your salt and pour over the cake right after.
Crush pecans and pour atop the glazed cake then sprinkle icing sugar to finish off the look.