It has been a while since I made something with my Bundt pan.
I love Bundt pans! I think it is partly due to the fact that the pans are really so versatile and I can make so many different cakes with them. And also partly because the end results, apart from being delicious, are so damn pretty.
So today I am sharing this really yummy recipe. If you like apples in cakes, and you like cinnamon, then this is a great cake to bake! Very soon the entire house will start to smell amazing. Apples and cinnamon – match made in heaven.
Before the cake could be made, I chopped the walnuts. You can use any nuts for this recipe. Well, almost any nuts. Not peanuts. That would be a little strange. Unless you really like peanuts. Then by all means use them.
I also sifted the dry ingredients into a bowl, used a whisk to mix them before setting the bowl aside.
I placed the eggs into the bowl of a mixer and beat them for a few minutes until they become light. Then I added the sugar and continued beating.
The oil was then drizzled into the mixture, and I continued beating for a few more minutes before adding the vanilla extract.
I added the dry ingredients in 3 additions, ensuring that one was completely incorporated before I added the next.
Finally the apples and walnuts were folded into the batter.
The batter (it should be very thick and heavy) was transferred into a greased Bundt pan and the cake was baked for 60 minutes.
Once a skewer inserted into the thickest part of the cake emerges cleanly, the cake was allowed to cool in the pan for about 15 minutes before it was transferred onto a wire rack to cool completely.
I looked at the end product. The cake itself was already very pretty. But it sort of looked a bit naked. At the end of the day, I could not resist making a quick glaze to go with it.
And when I said “quick”, I meant it.
In a bowl, I whisked the icing sugar with the milk and vanilla extract. Once I had achieved the consistency I wanted, the glaze was ready!
I drizzled the glaze over the cake.
And had a lot of fun doing so. 🙂
Apple Bundt Cake with Vanilla Glaze (Serves 12-16)
Adapted from tasteofhome.com
For the cake:
3 cups plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups caster sugar
¾ cup vegetable oil
1 tsp vanilla
4 cups apples, peeled and chopped
1 cup chopped walnuts, optional
1. Preheat oven to 175C.
2. Grease and flour a 10-inch Bundt pan.
3. Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a bowl. Set aside.
4. In a mixing bowl beat eggs until light. Slowly add sugar and oil. Beat until light.
5. Stir in vanilla and the dry ingredients.
6. Fold in apples and walnuts, if using.
7. Pour into prepared pan and bake 60-70 minutes or until cake tests done.
8. Let stand 10-15 minutes, turn out of pan and cool completely.
For the glaze:
2/3 cup icing sugar, sifted
4 tsp (or more) full cream milk
1 tsp vanilla extract
Whisk icing sugar, milk, and vanilla in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.