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.
Thanks to Wendy A Day in the Life on The Farm for choosing this month’s theme of Apples. Now let’s see what the other #BundtBakers baked this month.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
- Apple & Peanut Butter Bundt Cake by Sew You Think You Can Cook
- Apple Almond Coffee Cake with Honey Glaze by A Day in the Life on the Farm
- Apple and Toasted Pecan Bundt Cake with Rum Syrup by Patty’s Cake
- Apple Crumble Bundt by Jane’s Adventure in Dinner
- Apple French Cruller Bundt Cake by All That’s Left Are The Crumbs
- Apple Honey Blossom Bundt by Living the Gourmet
- Apple Sharlotka Bundt Cake by Spiceroots
- Apple Spice Bundt with Salted Caramel Sauce by kidsandchic
- Apple Streusel Bundt Cake by The Freshman Cook
- Apple~Cream Cheese Bundt Cake by The Queen of Scones
- Chocolate Chip Apple Cake by Making Miracles
- Cinnamon Apple Streusel Cake by Tea and Scones
- Cinnamon Pecan Applesauce Bundt Cake by Magnolia Days
- Clotted Cream & Apple Spice Bundt by Baking in Pyjamas
- Double Caramel Apple Bundt by The Crumby Cupcake
- Easy Peasy Lemon Squeezy Apple Bundt by Food Lust People Love
- Jewish Apple Cake by I love Bundt Cakes
- Jewish Praline Pecan Apple Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lighter Jewish Apple Cake by Cookaholic Wife
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Yields – One Bundt Cake
- 115 grams (1/2 cup) Unsalted butter at room temperature
- 60 ml (1/4 cup) Rapeseed oil
- 250 grams (1 cup) Dark brown muscovado sugar
- 3 Large eggs
- 1 tablespoon Vanilla bean paste
- 300 grams (3 1/2 cups) Doves Gluten-Free self-raising flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Mixed Spice
- Pinch of Maldon sea salt
- 220 grams (1 cup) Clotted cream
- 1 Large bramley apple cut into 1 cm chunks
- Pre-heat the oven to 175C (350F) and grease a 10 cup capacity bundt tin with non-stick spray. Set aside.
- 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.
- Add the eggs and vanilla and mix until thoroughly combined. Again scrape down your bowl with your spatula.
- 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.
- 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.
- Leave the cake in a wire rack for 15 minutes before inverting onto the rack to cool completely.
- 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.