This apple cinnamon bundt cake with lemon glaze is indescribably delicious and keeps very well – perfect for your coffee break!
Although it is officially SPRING – and I think we can all rejoice about that! – the weather in London has been glorious one minute and chilly the next. It was so overcast and grim the other day that I was overcome with the need for cake – I needed something with cinnamon and apples that simply spelled out ‘comfort’. I decided to turn my apple cupcake recipe into a bundt cake and it surpassed all my expectations!
Meet my apple cinnamon bundt cake with lemon glaze – otherwise known as the BEST apple cake ever. Seriously most, fragrant and just drop-dead delicious it also keeps fresh for days and days. I tried to film myself making this cake to created a recipe video for you all but I neglected to press record on the last step – why is the recording function not more obvious? So frustrating!
The cake turned out just beatifully from my Nordicware Heritage Bundt Pan and the weather had finally turned sunny (day after I baked it) so I decided to go for a little al fresco photoshoot in the local woods. This was a great idea in theory more so than in practice – I realised that traipsing through muddy paths carrying cake, camera, tripod etc was slightly ill-conceived. But am quite happy with how the photos turned out, even if I felt supremely silly adding glaze to a cake outdoors!
I think this recipe would work equally well as a loaf cake by the way – but it sure looks pretty baked in a bundt tin. Just make sure to really grease the tin very thoroughly with butter or vegetable shortening to ensure the cake comes our in one piece. I kept the glaze very simple, icing sugar and lemon plus a little water to thin it out. But a toffee or caramel sauce would also work very well.
- <b>For the apple sauce</b>
- 3 large cooking apples peeled and cubed
- 75 g | 2.5oz dark brown sugar
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- juice of a small lemon
- <b>For the Cake</b>
- 150 g | 10.3oz plain all purpose flour, plus more to dust the bundt tin
- 150 g | 10.3oz soft light brown sugar
- 100 g | 7oz ground almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 300 g | 10.5oz apple purée
- 80 ml | 2.7 fl oz vegetable oil
- 2 large eggs
- 2 tbsp vegetable shortening or butter melted, to grease the bundt tin
- <b>For the glaze</b>
- 300 g | 10 1/2oz icing sugar sifted
- juice of a small lemon
- water to thin glaze as needed
- Preheat your oven to 180 C/ 350 F. Use a pastry brush to carefully grease a bundt tin (mine was a 10-cup bundt tin however the batter would also suit a smaller tin as it wasn't quite full). Add 1-2 tablespoons of flour and rotate tin so it covers all nooks and crannies. Shake out any excess flour
- Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Transfer to a blender or food processor and process until you have a smooth purée. Leave to cool – needs to be tepid before you add the eggs.
- Add the vegetable oil and eggs to the apple purée and pulse until liquidised.
- Sift the dry ingredients in a large bowl. Add the wet ingredients and fold together with a spatula, making sure you scrape the bottom and sides of the bowl.
- Pour the batter into the prepared bundt tin. Tap the tin on your countertop so batter settles.
- Bake in the centre of the oven for about 45-50 minutes. The cake is ready when firm on top and a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 10 minutes and carefully turn out onto a wire rack to cool.
- To make the glaze, put the icing sugar and lemon juice in a bowl. Gradually add water until the glaze is thick but pourable.
- Use a spoon to drizzle the glaze over the cake. The cake keeps well for 3-4 days in a cake tin at room temperature.