Bundt cake has a certain wow factor. The intricate geometric shapes of the pan allow for more crust than usual and this recipe takes full advantage of that. Familiar flavours amped up make this the perfect cake for your afternoon break.
Ingredients 2 ½ cups of plain flour
1 tablespoon of ground cinnamon
2 teaspoons of baking powder
1 teaspoon of salt
200 grams of melted butter
1 ½ cups of packed brown sugar
4 granny smith apples, roughly chopped
Olive oil spray
1 cup of icing sugar
1-2 tablespoons of hot water
Preheat oven to 170 degrees (fan forced) and prepare bundt pan with a light spray of olive oil and a dusting of flour.
In a medium bowl combine flour, cinnamon, baking powder and salt.
In a large bowl whisk together butter, sugar and eggs. Gradually whisk in dry ingredients from medium bowl until just combined. Batter will be thick and smooth.
Using a spatula mix fold in chopped apples. Spoon batter into prepared bundt pan.
Bake for approximately 50 minutes. Test with a toothpick, when it comes out clean it is done. Cool in pan for at least 10 minutes before inverting onto a rack and cooling completely.
To make the glaze whisk together the icing sugar with enough hot water to form a thick and running glaze. Drizzle over the cooled cake. Place paper towels under rack for a quick clean up.