I couldn’t resist to use up the apples from the tree in my parents garden. They hang there begging to turned into something wonderful and delicious. I needed an apple cake of some sort. Something apple through and through. I’ve plenty more Apple themed bakes so be sure to keep you eyes peeled.
For my monthly cookbook feature Cookbook of the month, I wanted a book to represent the upcoming season which is many bakers favourite, Autumn. The book I’ve chosen is Flavors of The Fall by Gooseberry Patch. There are many pages in this book dedicated to this much-loved season. When I saw the title for this cake Fresh Apple Cake, I knew it was the recipe I was searching for.
What could be better than a cake strewn with fresh apples picked from the tree a few minutes before using them or apple juice perfuming the cake and it’s glaze. This was a cake to be excited about. One tip about this cake, use the biggest bundt tin that you own, you don’t want your cake to flow over the sides then cave in on itself. It wouldn’t be a pretty site. Back to the cake!
I changed this recipe quite a bit. I reduced the amount of sugar as a sample from the previous attempt was far to sweet. I also exchanged orange juice for apple juice. This bundt is all about the apples. No room for other flavours or components. For flavour, depth and keeping with the apple theme I added some apple pie spice. I’m addicted to this spice blend, I need in all my baked goods. It’s my new staple autumn ingredient.
This is an oil based cake which means your almost guaranteed a moist crumb. A little pure vanilla extract is added for some light flavour tones. Don’t use vanilla essence, you won’t get vanilla’s true flavor from it. Use a good quality pure vanilla extract.
The secret to keeping your apples firm yet soft and not ending up with a mushy cake is to sprinkle the apples with a little caster sugar before adding them to your cake. All the excess water drains away, disregard this, you won’t need it. Then you can add your apples to your batter with the assurance of no soggyness.
Instead of icing this cake with a caramel icing, which would have been great, I wanted to keep the theme of a fresh, all apple cake. I choose to glaze my cake with a simple icing. Just mix together icing sugar with a little of the apple juice that you used in your cake and you’ll have a fresh apply icing. By just combing these two ingredients you have a light and clean finish for this seasonal bound bundt.
I spooned mine into a sandwich bag, snipped of the corner and piped it on my cooled bundt. You can just as easily spoon it over, but for presentation purposes I choose this method.
This bouncy and light crumbled cake is perfect for autumns bounty of apples. If all your craving are apples then channel it in this cake. It’s the perfect cake for your Autumn bake list.
420 grams (2 1/4 cups) Self-raising flour
1 teaspoon Apple pie spice
1 1/2 teaspoon Baking powder
1 1/2 teaspoon Bicarbonate of soda
Pinch of Maldon salt
400 grams (2 cups) Caster sugar
4 Large eggs
250 ml (1 cup) Rapeseed oil
1 teaspoon Pure vanilla extract
80 ml Apple juice (not concentrate)
3 Small eating apples, 170 grams ( 6 ounces) cubed sprinkled with 1 tablespoon of caster sugar
Fresh Apple Glaze
150 grams (1 cup) Icing sugar, sifted
2 tablespoons Apple juice (not concentrate)
1. Pre-heat the oven to 180C, 160C(fan),350F. Spray a bundt tin that measures 10 x 2 3/4 inches with cake release spray. Leave upside down on a piece of kitchen towel.
2. In a large mixing bowl add all the ingrients apart from the apple. Mix until you have a smooth batter, making sure you get every last little dusting of flour mixed in and none is left at the bottom of the bowl.
3. Pour 1/3 of the batter into your bundt tin, spoon half of the apple over the batter evenly, add another 1/3 of the cake batter, then add the last of the apples (leave the excess water in the bowl, you don’t want this added moisture to be included into your batter) then finally add the remaining cake batter. Smooth the top over using a spatula.
4. Bake for 50 minutes – 1 hour or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake in the tin on a wire rack for 20 minutes. Transfer the cake to the wire rack to cool completely.
One the cake is cold you can make your glaze.
In a medium size bowl mix together the icing sugar and the apple juice until you have a thick runny consistency. You can more apple juice if you wish to make a runnier consistency. Either drizzle over the cake or put the icing into a piping bag or do what I did and use a sandwich bag, snip of the corner and pip onto the cake.
Enjoy whilst watching the changing colours of the season.
Cake recipe adapted from Flavors of Fall by Gooseberry Patch
* This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid. Keep in a cool, dry place away from direct sunlight.