- Why did the apple sink to the bottom?
- The batter was too runny, or the apple pieces were too heavy. Toss the apple in a little flour before folding into the batter; this gives it 'grip'.
- The centre remained raw.
- Bundt cakes are thick sponges. Use a skewer test! If the top is browning but the inside is raw, cover with foil and bake for longer at a lower temperature.
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Spiced apple and cinnamon Bundt cake
Sponge cakes, like this Bundt, are amongst the simplest yet most noble of bakes. The secret lies in the apple's natural pectin content and moisture, which turns to steam and softens the crumb from within during baking, whilst the essential oils of the cinnamon permeate the buttery sponge.
Ingredients
300
g
Plain flour
200
g
Apple (grated, juice squeezed out)
150
g
Caster sugar
120
g
Butter (room temperature, soft)
3
pieces
Eggs (room temperature)
1
packet
Baking powder
2
tsp
Ground cinnamon
1
pinch
Salt
1
tbsp
Butter and flour (for greasing the tin)
Shopping List (0)
Equipment Needed
- Bundt tin
- Large mixing bowl
- Electric hand whisk or balloon whisk
- Grater
- Sieve
Allergen Information
Gluten
Milk
Eggs
Instructions
1
✓
Preheat the oven to 180°C. Thoroughly grease the Bundt tin with butter in every crevice, then dust with flour. Tap out the excess flour.
Tip: Precise preparation of the tin is the guarantee that the cake will come out in one piece.
2
✓
Cream the soft butter with the sugar until pale (approx. 3-4 minutes with an electric whisk).
Tip: This traps tiny air bubbles between the fat crystals, making the sponge light. (Creaming method).
3
✓
Add the eggs one by one, beating the mixture thoroughly after each addition.
Tip: If you add them all at once, the butter may curdle. The emulsion needs to be stable.
4
✓
In a bowl, mix together the flour, baking powder, cinnamon and salt.
Tip: Pre-mixing ensures there are no nests of baking powder in the batter, which can taste bitter.
5
✓
Gradually fold the flour mixture into the butter mixture. Do not overmix, just until the flour disappears.
Tip: Overmixing activates the gluten, making the cake bread-like and chewy.
6
✓
Finally, gently fold in the squeezed, grated apple.
Tip: Squeeze the apple thoroughly, otherwise it will water down the batter and the inside will be soggy.
7
✓
Pour the batter into the tin and smooth the top. Bake for approx. 45 minutes.
Tip: Do not open the oven door during the first 30 minutes, or the sponge may collapse.
8
✓
Perform a skewer test: insert a skewer into the thickest part. If it comes out clean, it is ready. If it is sticky, bake for longer.
Tip: The skewer test is the most reliable method as every oven is different.
9
✓
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Tip: When fresh, the structure of the cake is still weak; if you turn it out immediately, it may break.
Recipe FAQ
Ingredients
- 300 g Plain flour
- 200 g Apple (grated, juice squeezed out)
- 150 g Caster sugar
- 120 g Butter (room temperature, soft)
- 3 pieces Eggs (room temperature)
- 1 packet Baking powder
- 2 tsp Ground cinnamon
- 1 pinch Salt
- 1 tbsp Butter and flour (for greasing the tin)