I like all the components of apple pie, but sometimes struggle with the whole pastry and slightly undercooked apples thing. Now soft apples drenched in cinnamon, with plump sultanas are definitely my bag. As much as I love pie, I’m definitely more ‘team cake’.
Ingredients:
225g butter
400g golden caster sugar (plus a little more for dusting the apples later)
50g dark muscovado sugar
4 medium eggs
1 tsp vanilla extract
350g plain flour
3 tsp cinnamon (plus a little more for dusting the apples later)
1/2 tsp bicarbonate of soda
1/2 tsp salt
100g sultanas (optional)
250ml apple yoghurt (I used Onken Greek Style)
1 medium Bramley apple
5 tbsp golden syrup
2 tbsp golden caster sugar
1 tbsp demerara sugar
Method:
Apple Pie Bundt Cake
Preheat the oven to gas 3/160 c
Prepare a regular sized bundt tin – 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
Cream the butter and sugars until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the extract.
In a separate bowl, measure out the flour, cinnamon, bicarbonate of soda, salt and sultanas.
Note: the sultanas will get trapped in the sieve later on. This is an easy way of coating them in flour so they don’t sink!
Pour the yoghurt into a jug.
Meanwhile… Peel and core your apple, and thinly slice. Don’t worry about lemon juice to stop browning, instead, cover in a sprinkling of caster sugar and dust with cinnamon – just enough to coat the apples. Give them a good stir.
Sift a third of the flour mix into the main bowl, followed by half the yoghurt mix. Repeat this until everything is combined.
Stir in the sultanas.
Give everything a quick mix on a low speed for about 10 seconds.
Pour 3/4 of the mix into your prepared tin.
Poke your apples in, in a clock formation – see pic.
Cover with the rest of the mix.
Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
Leave the cake to cool for ten minutes before removing from the tin.
When the cake is fully cool, warm the golden syrup in the microwave until it’s slightly runny, and brush over the cake. Dust the whole thing with caster sugar, and then just the top with demerara.
