Spiced Apple Bundt Cake

This cake is all about the festive flavours, but in my opinion, it doesn’t need to be the festive period to enjoy it! This was the cover recipe from December’s issue of Waitrose Magazine and it’s gone down a treat at home and at work. I’m pretty sure you’ll like it too so I thought I’d add it to the blog sooner rather than later.  It’s fairly quick to make and not too fussy either.

The original recipe also contains a delicious sounding mascarpone cream too, but I didn’t make any as I just wanted to use up some apples…

Spiced Apple Cake

Serves 10 – 12 | Prep 20 mins | Cooking time 55 mins
Easy | Vegetarian

Spiced Apple Bundt Cake 1

You’ll need:

  • 280g unsalted butter, softened, plus 20g melted, for greasing;
  • 330g self-raising flour, sieved, plus extra for dusting;
  • 280g golden caster sugar;
  • 3 tsp ground cinnamon;
  • 4 tsp ground ginger;
  • 2 tsp ground mixed spice;
  • ½ tsp fine salt;
  • 5 large eggs;
  • 450g peeled and cored cox or gala apples (about 5-6), 170g grated, 280g chopped into 1cm chunks;
  • 20g icing sugar, for dusting.

Preheat the oven to 180˚C, gas mark 4. Brush a 2.4 litre bundt tin with ½ the melted butter, being careful to get it into all of the grooves. (We used the Nordic Ware non-stick heritage bundt pan * but any bundt tin will work. You could also use a deep, round 23cm cake tin instead; just grease and line it first.) Chill for 5 minutes, then coat with the remaining melted butter; dust all over with flour. Turn and tap the tin on the work surface to ensure every groove is coated with a light covering – this is key to ensuring the cake turns out cleanly.

Cream the butter with the sugar using a freestanding mixer (or electric beaters) on high for 10 minutes until very pale and fluffy. Meanwhile, combine the flour, spices and salt in a bowl and lightly whisk the eggs in a jug. Slowly pour ½ the beaten eggs into the butter mixture, while beating on a medium speed. Add a spoonful of the flour mixture, then beat in the remaining eggs. Fold in the rest of the flour mixture until just combined, then gently stir in the grated apple.

Spiced Apple Bundt Cake 3

Spoon a little of the mixture into the tin, just to cover the base. Stir the chopped apple into the remaining mixture and pour into the tin. Spread the mixture with a spatula, creating a slight dip in the centre the whole way around the ring, to give an even rise. Bake for 45-55 minutes (if using a round cake tin, it might need 5-10 minutes more), until a skewer comes out almost clean (it will continue to cook slightly in the tin, so try not to overbake it).

Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave until completely cool. Dust the cake liberally with icing sugar and serve!

Original recipe from Waitrose & Partners Food magazine, December 2018, available online here.

~Em

 

Carrot Cupcakes (Gluten-Free Option Available)

These little cakes are really easy to make and are sure to go down well with everyone, especially lovers of carrot cake. Until making these cupcakes, and eating them, I had never tried carrot cake before. They definitely converted me, so I’m pretty sure anyone would like them! Not to mention that they are really pretty, and if you substitute my decoration for sugar flowers, they would have a sophisticated finish suitable for any event – high tea, dinner party, charity bake sale or, as Delicious magazine suggests, a wedding. I made mine gluten-free as they were for a charity event at work so I have included a GF version to Delicious Magazine’s original recipe (ingredients in bold where you can swap to GF ones). I hope that by making this recipe, you’ll see that gluten-free baking doesn’t have to be hard and I doubt you’ll be able to taste the difference from the non-GF ones!

(Gluten-Free) Carrot Cupcakes

Makes 22-24 | Takes: a couple of hours including cooling | A little effort | Gluten-free
20180608_1423453958930562222315838.jpg
You’ll need:
  • 200g grated carrots (about 2 medium carrots);
  • 250ml light olive oil;
  • 4 large eggs;
  • 75g sultanas;
  • 75g raisins;
  • 1 orange, zested;
  • 2 tsp ground mixed spice;
  • 1/2 tsp ground allspice;
  • 225g self-rising flour/ 225g gluten-free self-rising flour (I used Dove’s Farms freee range, available in most large supermarkets and free form sections).
  • 1 tsp bicarbonate of soda.
For the icing:
  • 100g unsalted butter at room temperature;
  • 250g full fat cream cheese at room temperature;
  • 100g icing sugar.
To decorate:
  • Sugar flowers or other small decorations (baking aisle in large supermakets)

To make the cupcakes, heat oven to 180C/160C fan/gas 4. In a large mixing bowl, sift the flour and bicarbonate of soda and mix well with the mixed spice and ground spice. In a small ball, whisk the olive oil and eggs together. Make a well in the middle of the flour mix and slowly mix the wet ingredients into the dry. When everything is mixed well, add the carrot, dried fruit and orange zest. Mix everything well.

Line 2 x 12-hole cupcake/muffin trays with pretty cupcake paper holders or use silicone cupcake holders.  Spoon the batter into each case and divide the batter evenly between 22 or 24 cases. Bake for 20-22 minutes or until a skewer pushed into the middle comes out clean. Leave the cakes in the trays until cool enough to handle, then put onto a rack to cool completely.

For the icing, beat together the butter and icing sugar until smooth. Then start beating in the cream cheese a spoonful at a time until smooth and well combined. You can spoon or pipe the icing onto the cooled cupcakes and top with sugar flowers. I topped mine with mini fudge bites.

Adapted from a Delicious Magazine recipe, issue May 2018, not available online.