When I think of apples I immediately think autumn. Autumn baking is my second favourite baking season and whilst I’m so ready to get started I’m not ready to let go of summer’s bounty yet. For August’s #BundtBakers apple theme, I wanted to keep the cake fairly simple whilst combing both summer and autumn ingredients.
Clotted cream is a summer staple round these parts, scones with fresh strawberries and clotted cream, and just strawberries on their own with clotted cream. I’ve always wanted to use clotted cream in baking so thought this a great opportunity to do so. Since it’s fairly the same consistency as sour cream I thought why not replace sour cream in a recipe with clotted cream.
It worked a treat. It gives the crumb such a delicate consistency, it simple falls apart as soon as dig your fork in. I used a giant Bramley Apple as well a good dash of both cinnamon and mixed spice. These flavours work magically with apples and really infuse this cake with a lovely spiced flavour. In my opinion Bramley Apples are the best to bake with. They hold well in baked goods and their strong, punchy flavour really comes through in whatever your baking.
This bundt cake is also gluten-free so it can be enjoyed by anyone following this diet. It’s so airy and light, packed full of just enough autumnal flavours to get in excited for the upcoming season. It’s also baked in my new favourite bundt tin, the shape of the Nordic Ware Heritage is just fabulous.
Clotted Cream and Spice Apple Bundt Cake {GF}
Ingredients
- 115 grams Unsalted butter room temperature
- 60 ml Rapeseed oil
- 250 grams Dark brown muscovado sugar
- 3 large Eggs
- 1 tablespoons Vanilla bean paste
- 300 grams Doves gluten free self raising flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Mixed spice
- 1/4 teaspoon Maldon sea salt
- 220 grams Clotted cream
- 1 large Bramley apple cut into 1 cm chunks
Instructions
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Pre-heat the oven to 175C and grease a 10 cup capacity bundt tin with non-stick spray. Set aside.
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In the bowl of a free-standing mixer fitted with a paddle attachment cream together the butter, oil and sugar until smooth, creamy and light in colour. Scrape down your bowl with a spatula.
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Add the eggs and vanilla and mix until thoroughly combined. Again scrape down your bowl with your spatula.
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In a separate bowl combine the flour, cinnamon, mixed spice and salt. Slowly alternate adding the flour mixture with the clotted cream, starting and ending with the flour mix and once everything has been incorporated into the batter add the apple pieces and mix until just incorporated.
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Spoon into the cake tin, smooth the top and bake for 45-55 minutes or until a cake tester inserted into the deepest part comes out clean.
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Leave the cake in a wire rack for 15 minutes before inverting onto the rack to cool completely.
Notes
- Recipe adapted from Broma Bakery
- This 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
Tracey says
Oh yum! Looks and sounds delish! Love love love clotted cream but unfortunately canΒ΄t get hold of it living in Spain!! Will be checking all the other bundts out too as they all sound delish….have yet to try out my bundt pan!!
Baking In Pyjamas says
You can omit the clotted cream for sour cream Tracey, it would still taste wonderful. I love baking with bundt pans, they make the most stunning cakes.
Renee Dobbs says
I don’t think I’ve ever had clotted cream. I need to look for it and give it a try.
Baking In Pyjamas says
You’ll love it Renee, it’s absolutely divine π
Wendy, A Day in the Life on the Farm says
I am not sure, exactly, what clotted cream is. I will have to research it so I can replicate this lovely dessert.
Baking In Pyjamas says
It’s a thick cream Wendy, if you google Rodda’s Clotted Cream you’ll be able to find out all about it.
ansh says
Oh now you have me intrigued. I need to make some clotted cream and try this cake out.a
Baking In Pyjamas says
Google it Ansh, you may be able to buy it online from somewhere π
Carlee says
What a gorgeous cake, Laura! It looks and sounds delicious! Thanks so much for sharing at Throwback Thursday!
Baking In Pyjamas says
Thanks Carlee π
Patty's Cake Bakery (@Pattyscake2014) says
Yummy!!! It sounds delicious!!! I love that bundt mold. XOXO
Baking In Pyjamas says
Thanks Patty, the bundt tin is lovely isn’t it!
Colleen says
Such a pretty cake…I think I need that Bundt pan!
Baking In Pyjamas says
Thanks Colleen π
lk529 says
Love that you decided to bridge the season with a beautiful cake!
Baking In Pyjamas says
Thanks!
teaandscones says
I love clotted cream on scones so I know it would add a lovely flavor to this bundt. I can only get the cream from Amazon so I guess I will be ordering some soon. Lovely cake. Love that swirl pan.
Baking In Pyjamas says
Thanks Margaret π