This apple cinnamon bundt cake with lemon glaze is indescribably delicious and keeps very well – perfect for your coffee break!
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5 from 1 vote

Apple cinnamon bundt cake with lemon glaze

This apple cinnamon bundt cake with lemon glaze is indescribably delicious and keeps very well – perfect for your coffee break!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bundt cake
Servings: 10 -12 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • <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
  • <br>
  • <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
  • <br>
  • <b>For the glaze</b>
  • 300 g | 10 1/2oz icing sugar sifted
  • juice of a small lemon
  • water to thin glaze as needed

Instructions

  • 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.