I’ve always liked the look of a bundt cake; using a fancy tin I imagined would make the plainest and simplest cake look super-special. It turns out that I was spot on!
Lidl is a cheap, German supermarket chain here in the UK (some people are a bit snobby about it but they do the BEST pickled things and salami’s) I picked up a Zenker springform cake tin for just £2.99. Bargain! Me being me I couldn’t wait to try it so managed to find a recipe that near enough matched the ingredients I had available. Turns out it was the best cake ever! Instead of 6 Granny Smith apples I used all the dodgy looking apples and pears that were gathering dust in the fruit bowl, also I accidently missed the bit in the receipe that says the butter should be melted – mine was soft, not melted, and whilst it was tough going combining it with the sugar and looked a bit lumpy when I added the eggs it turned out fine!
Also – I’m normally quite sceptical about a recipe that says it could feed 10, but this cake really could – it’s a biggie!
Apple-Cinnamon Bundt Cake
From Martha Stewart’s Everyday Food, March 2004
- 300g plain flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 225g unsalted butter, melted
- 300g packed light-brown sugar
- 4 large eggs
- 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 125g icing sugar
- 1 to 2 tablespoons water
- Preheat oven to 180C.
- In a medium bowl, stir together flour, cinnamon, baking powder, salt, and bicarbonate of soda. (Don’t worry about sifting).
- In a large bowl, combine melted butter, brown sugar, and eggs. Whisk until smooth.
- Gradually whisk in dry ingredients just until combined (do not overmix).
- Using a rubber spatula, fold in apples.
- Spoon batter into a 26cm non-stick Bundt pan, and smooth top.
- Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. (Check at 40 minutes – mine was ready in 45).
- Cool in pan on rack 15 minutes; invert onto rack to cool completely.
- Once the cake has cooled, whisk together icing sugar and enough water to form a thick yet pourable glaze.
- Set rack with cake over a piece of baking paper (for easy cleanup); drizzle cake with glaze, and let set before serving.