This week worked out to be Key’s family’s week on the blog, as both the Beef Rendang from yesterday and this Spiced Apple Bundt Cake, were part of the meal that we made for them when they came over for dinner a few weeks back.
I based this cake on Cozy Apron’s Apple Cider Spice Cake (recipe here) I made a few changes here and there to suit my baking style and ingredients that I am familiar with and I must say I was very pleased with the results. That’s not to take away from Ingrid’s recipe though which looks absolutely lovely.
Walnuts, apples, cinnamon and nutmeg. Sounds like a perfect cold weather cake to me :)
This does make a fairly large 23cm cake and you will need a lightly greased bundt tin. I just used some olive oil spray to grease mine, as the recipe has olive oil in it anyway.
Grate the apples (no need to peel them) and then squeeze the juice from them. Add some lemon juice to stop the apples browning too much and then set both the apples and juice aside as they will both be used later for components of the cake and icing.
In a large mixing bowl, either in an electric mixer or by hand, mix together the brown and raw sugars with the butter until well combined.
This is a very simple and quick batter to put together. I used my electric mixer to make it super simple, but mixing it by hand would not be hard at all either.
Bake in the oven for 35-40 minutes or until golden and cooked through. I always use a skewer to determine when a cake is baked. Simply insert it into the cake and if it comes out clean, it’s done. Let the cake cool in the tin for 20 minutes before turning out onto a tray and cooling completely before icing.
The icing is very simple to mix together and uses some more of the reserved apple juice. If you can’t get crème fraiche, sour cream is a very suitable alternative.
Drizzle the icing over the cake and then scatter with more walnuts.
This is a beautiful moist and spiced Autumnal cake and the crème fraiche icing balances out the sweetness perfectly. Absolutely perfect with a cuppa.
Spiced Apple Bundt Cake with Crème Fraiche Icing – Adapted from The Cozy Apron
Ingredients – Makes 1 large, 23cm diameter bundt cake
- 3 granny smith apples
- 1 tbs of lemon juice
- ½ cup of brown sugar, firmly packed
- 1 cup of raw sugar
- 125g of unsalted butter, softened
- 3 eggs, at room temperature, lightly beaten
- ¼ cup of olive oil
- 1½ cups of plain flour
- 1 tsp of bicarbonate soda also knows as baking soda
- 2 tsp of baking powder
- 1 tsp of ground cinnamon
- ½ tsp of freshly grated nutmeg
- 1 tsp of vanilla seed paste
- ½ cup of walnuts, roughly chopped walnuts
For the Crème Fraiche Icing
- ¼ cup of finely chopped walnuts
- ½ cup of crème fraiche, at room temperature. Alternatively use sour cream.
- ¼ cup of icing mixture
- Preheat the oven to 170°C and grease a 23cm diameter bundt tin, or a large ring shaped cake tin, with olive oil spray.
- Without peeling the apples, grate them into bowl, discarding the core and any seeds. Squeeze out any liquid from the apples and transfer the now dry apple flesh to another bowl. Stir the lemon juice into the grated apple. Reserve the bowl of squeezed apple juice for future use.
- In a large mixing bowl, either in an electric mixer, or by hand, mix together the brown and raw sugars with the butter until smooth and well combined.
- Add the eggs, olive oil and ¼ cup of the reserved apple juice and mix gently until combined.
- Next, add the flour, bicarbonate soda, baking powder, cinnamon, nutmeg, vanilla, grated apples, walnuts and a pinch of salt and mix until just combined.
- Pour the batter into the prepared tin and smooth over the top to ensure that it has gone into the tin evenly.
- Bake in the oven for 35-40 minutes or until golden and cooked through.
- Let the cake cool in the tin for 20 minutes before turning out onto a tray and cooling completely before icing.
- To make the icing, place the crème fraiche and icing mixture into a mixing bowl along with 4 tbs of the reserved apple juice. Mix well until smooth and runny, then drizzle over the cooled cake. Scatter over the finely chopped walnuts.
- Best served on the same day as made, but keeps well overnight too.