Apple bundt cake
Makes 1 cake to serve 10-12
Ingredients:
3 medium apples
2 tblsp soft brown sugar
1-2 tsp cinnamon
375g plain or part wholewheat flour (US: 3 cups)
3 tsp baking powder
400g sugar (US: 2 cups)
250ml olive oil (US: 1 cup)
1 tsp vanilla extract
166ml orange juice (US: 2/3 cup)
Method:
Heat the oven to 175C (350F). Grease and flour a ring or bundt pan with about 25cm (10 inch) diameter.
Peel, core and chop the apples into thin slices, then place in a bowl with the soft brown sugar and cinnamon. Leave for flavours to blend.
Meanwhile, in another (large) bowl, beat the eggs and sugar with an electric whisk. Slowly beat in the oil, vanilla extract and orange juice. When blended, fold in the flour and baking powder carefully using a metal spoon.
Pour about half of the batter into the prepared ring tin, then place the apples on top to cover. Top with the rest of the batter.
Bake for about an hour, then cool for a while in the tin before turning out carefully onto a wire rack.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
A bundt cake is technically baked in a ring mould with sloping sides. It's not something in our culture - but just over a year ago we re-watched the DVD of 'My Big Fat Greek Wedding' with some friends, and started discussing bundt cakes afterwards. We had a loose-bottomed ring cake tin, about 25cm across, so a couple of days later I hunted around online and found various recipes.
The one that looked simplest - and which used apples, of which I had several - was for a Dutch apple bundt. I decided that I did not need as much sugar as listed to sprinkle on my apples and that soft brown sugar would be much nicer than regular white sugar. I reduced the cinnamon, since to our British tastebuds many American recipes have too much of this spice, and I also reduced the vanilla extract since most cakes use just one teaspoon.
The original recipe called for 'all purpose' flour, but I always like to use at least half wholewheat flour. It might be possible to use entirely wholewheat. Freshly squeezed orange juice is of course the best kind, but in the UK many people buy orange juice in packets, and since it just provides necessary liquid and a little flavour, any kind could probably be used. Or even apple juice, for those who want to avoid citrus products.
I found the most difficult part of this recipe was turning the cake out, as it stuck to the inside of the ring despite the greasing and flouring. It felt quite fragile so I was worried that it might break, but it was fine. We ate it with our friends, who provided a little spray of flowers as a nod to the film!
Ingredients:
3 medium apples
2 tblsp soft brown sugar
1-2 tsp cinnamon
375g plain or part wholewheat flour (US: 3 cups)
3 tsp baking powder
400g sugar (US: 2 cups)
250ml olive oil (US: 1 cup)
1 tsp vanilla extract
166ml orange juice (US: 2/3 cup)
Method:
Heat the oven to 175C (350F). Grease and flour a ring or bundt pan with about 25cm (10 inch) diameter.
Peel, core and chop the apples into thin slices, then place in a bowl with the soft brown sugar and cinnamon. Leave for flavours to blend.
Meanwhile, in another (large) bowl, beat the eggs and sugar with an electric whisk. Slowly beat in the oil, vanilla extract and orange juice. When blended, fold in the flour and baking powder carefully using a metal spoon.
Pour about half of the batter into the prepared ring tin, then place the apples on top to cover. Top with the rest of the batter.
Bake for about an hour, then cool for a while in the tin before turning out carefully onto a wire rack.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
A bundt cake is technically baked in a ring mould with sloping sides. It's not something in our culture - but just over a year ago we re-watched the DVD of 'My Big Fat Greek Wedding' with some friends, and started discussing bundt cakes afterwards. We had a loose-bottomed ring cake tin, about 25cm across, so a couple of days later I hunted around online and found various recipes.
The one that looked simplest - and which used apples, of which I had several - was for a Dutch apple bundt. I decided that I did not need as much sugar as listed to sprinkle on my apples and that soft brown sugar would be much nicer than regular white sugar. I reduced the cinnamon, since to our British tastebuds many American recipes have too much of this spice, and I also reduced the vanilla extract since most cakes use just one teaspoon.
The original recipe called for 'all purpose' flour, but I always like to use at least half wholewheat flour. It might be possible to use entirely wholewheat. Freshly squeezed orange juice is of course the best kind, but in the UK many people buy orange juice in packets, and since it just provides necessary liquid and a little flavour, any kind could probably be used. Or even apple juice, for those who want to avoid citrus products.I found the most difficult part of this recipe was turning the cake out, as it stuck to the inside of the ring despite the greasing and flouring. It felt quite fragile so I was worried that it might break, but it was fine. We ate it with our friends, who provided a little spray of flowers as a nod to the film!
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