A Perfect Pantry
Floral Apple Bundt Cake
- PREP TIME
20 min - COOK TIME
45 min - READY TIME
1 hr 5 min - SERVINGS
12 piece
Ingredients
- 125 grams butter cubed, softened
- 1 cup brown sugar sifted
- 1/4 cup caster sugar sifted
- 1 teaspoon cinnamon ground
- 1 teaspoon vanilla essence
- 2 x 59g eggs at room temperature
- 2 cups self-raising flour sifted
- 3/4 cup milk
- 1 cup poached apple diced
- 1/4 cup pure icing sugar sifted
Directions
- Preheat a fan forced oven to 180°C.
- Place the butter, sugar, cinnamon and vanilla into a bowl and cream with an electric hand mixer until light and creamy.
- Add the eggs, one at a time, whipping well after each addition.
- Fold through the flour and milk alternatively. Add the apple and gently combine until all of the apple is coated in cake batter.
- Pour the batter into a floured Bundt cake tin and bake for 45 minutes or until a skewer can be removed clean. Allow to cool for 5 minutes and then turn out onto a cake rack and allow to stand for an hour or until completely cooled.
- Place onto a cake stand or plate and dust with icing sugar. Decorate with your choice of fresh flowers.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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