And yes I know it’s not winter yet, don’t get excited yet blah blah.
But it literally feels like the news reporter announced it was the last day of Summer and it suddenly turned to Winter, missing out Autumn all together.
I am definitely not complaining. I already have my coat out and my boots on. I can’t wait to snuggle into my knitted scarf in the cold breeze. But, I’m kind of scared about the jumper obsession that will inevitably happen.
This cake has now been made twice in my house within two weeks, it’s definitely a firm favourite. Its easy, tasty and seriously moist, jam-packed with apples, and it keeps really well for a good few days, which is a bonus during the working week.
Ingredients – recipe from Martha Stewart
- 315g all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 225g unsalted butter, melted
- 300g light-brown sugar
- 4 large eggs
- 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 125g icing sugar
- 1 to 2 tablespoons water or lemon juice
Preheat oven to 175 degrees C. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
In a large bowl whisk the butter, brown sugar, and eggs together until smooth. Sieve in the flour, cinnamon, baking powder, salt and baking soda. Gradually combine this, making sure not to over mix. Lastly fold in the chopped apples. Spoon batter into a Bundt pan, and smooth the top. I lined my Bundt tin with butter and flour to make sure it came out easily. Bake for about 50 to 60 minutes until a skewer comes out clean. Cool in the tin on a cooling rack for 15 minutes; then turn the pan upside down, take out the cake and leave to cool completely.
To make the Glaze: Whisk together the icing sugar and enough water (or lemon juice) to form a thick yet pourable glaze. Place the cooling rack over some baking paper so that you can clean up easily. Drizzle the icing over the cake and serve.