Apple Cinnamon Bundt

A is for Apple.

B is for Bundt

C is for Cinnamon        

This cake is as easy as A-B-C 1-2-3! The batter for this cake is a bit more like a muffin batter, because you have all the wet ingredients mixed together and the dry mixed together and then you just combine them.

I like the easy things in life especially in the chaos of everyday life. Plus a good slice of cake makes life just a little bit better too.

This cake fits both criteria.

It’s easy to make and since it’s in a bundt pan there is no need to decorate, as it’s gorgeous as is! It isn't a big secret that I don't do a lot of fancy decorating when it comes to my cakes. Probably because I have been tricked by too many pretty cakes that had no flavor!

Trust is an easy thing to lose yet, very hard to gain back. So, while I am still building up a trust in gorgeous looking cakes, I will stick to the simple and wow looking ones like these!  

It’s also a good cake, with a soft spongy texture and cinnamon apples spread through out, exactly what you need when life is being a little complicated. 

Apple Cinnamon Bundt                                      

 2-3 tart apples

3 tbsp sugar

1 tsp ground cinnamon

350g sugar

250ml sunflower oil

4 eggs

60ml apple juice

2 tsp vanilla extract

500g plain flour

1 tablespoon of baking powder

½ tsp salt

Grease and flour a 10 or 12 cup bundt pan, leave aside. Peel and chop the apples into little cubes. Sprinkle the sugar and cinnamon over the apples and mix. Leave aside.

Heat the oven to 160C or 325F. 

Whisk the sugar and oil together in a bowl until combined and a bit sloppy looking. Add the eggs one at a time and mix until just combined. Then add the apple juice and vanilla extract. In a separate bowl mix the flour, baking powder, and salt together before sifting into the wet ingredients. Fold the dry ingredients into the wet until just combined.
Spoon a third of the batter into the bundt pan, then spread half of the apples over the batter before topping it with half of the remaining batter. The apples might be a bit watery try to leave the liquid behind. Then spread the rest of the apples and top with the remaining batter before placing in the oven to bake for an hour/60 minutes or until a skewer comes out clean. Beware that the apples may make it look greasy when doing the skewer test, but just check in a few different places.

Leave to cool for at least 10 minutes before turning it over and taking it out of the pan.

Slice and enjoy! 

notes: This bundt was actually made for National Bundt Day, that day is November 15th. I am clearly not on top of my posting at the moment. So, here it is finally! 

I like Big Bundts! {Strawberry & Champagne Bundt}

It’s National Bundt Day!!

Bundt cakes are the lazy decorators (ahem… me) dream. They are already gorgeous to look at, dust with a little icing sugar or a drizzle over a glaze and you have a masterpiece!

They are also great cakes for those who don’t like frosting/icing. A bundt cake could be frosted or iced, but it really doesn't need it.

They also can be a pain to get out of the tin.... The jam I used in this recipe was too close to the top and it made the cake stick to the top of the pan. That or the preserve added too much moisture to the cake.

It's also possible that I happened to turn off the new oven while setting the time and walked off and didn't realize until half way through that is what I did! O_o

Recently nothing I make turns out exactly how I'd like it too. Not sure what's going on? Here's how I made this cake. It was edible and very tasty, just doesn't look too good.

This is the first time I have ever had an issue getting my cake out of this pan and I've used it on various occasions! I didn't use the champagne glaze as the cake was a mess and I didn't want to waste the champagne, but I gave you what I would have done had it turned out right. I also re-wrote what I would do differently next time.

Strawberry & Champagne Bundt Cake

200g unsalted butter

500g golden caster sugar

60ml sunflower oil

4 large eggs

350g plain flour

1 tbsp baking powder

250ml full-fat strawberry yogurt

150-200g strawberries, hulled and chopped

½ jar of Mackays Strawberry and Champagne preserve

Preheat the oven to 180C/fan160C/gas4. Prepare your Bundt, I lightly grease it with sunflower oil and leave it tipped upside down to let the oil run down the sides, before adding the batter I lightly flour it and tap out the excess flour.

Cream the butter, sugar, and oil together until light and fluffy. Lightly beat the eggs together in a jug and add the eggs gradually (fully mix before adding more egg) Sift the flour and baking powder together before adding half with the batter, fold it in and add half of the yogurt and repeat until just combined and smooth. Fold in the chopped strawberries.

Spoon a third of the batter into the bottom of the bundt, swirl in 2-3 tablespoons of the preserve, and repeat once before top with remaining batter. Bake for an hour; use the skewer test to ensure it’s cooked through. Ovens vary so check it just before the hour is up and add more time if needed.

Spoon in half of the batter then swirl in 4-5 tablespoons of the preserve and then top with the rest of the batter.

Champagne Glaze

200-250g of icing sugar

2-3 tablespoons of champagne

Mix the icing sugar and champagne together, add more or less of either depending how thick or runny you want your glaze.

Serve with a glass of champagne! Is also great with cream or whipped cream and more preserve!

Bundt cakes are usually spiced pound cakes and make a great alternative to a Christmas cake or pudding. They are also low maintenance and pretty (if you manage to get it out of the pan) they would make a great table piece!   

notes: Mackays Strawberry and Champagne Preserve was provided for me as part of there Christmas with Mackays campaign. National Bundt Day! I bought my Nordic Ware Bundt pan. For more bundts visit Mary theFood Librarian (I like Big Bundts), she’s awesome she makes a bundt everyday in the month of November! Also if you made a bundt for National Bundt Day enter it on her site!  

Cinnamon Swirl Coffee Cake Bundt

1 cup sour cream (can substitute fat free sour cream or plain yogurt)

3/4  cup butter
2 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
3 eggs
2 tsp ground cinnamon
1/2 cup white or brown sugar

for the icing:
2 cup powdered sugar (confectioners sugar)
4 tbsp milk (more or less to get desired consistency)
1 tsp vanilla

- Pre-heat oven to 350 deg.
- Grease bundt pan.  If desired, dust with flour or cinnamon and sugar blend.
- Cream butter and sugar.  Add eggs one at a time, blending well after each addition.  Add vanilla.
- In a separate bowl sift together flour, baking soda, baking powder.
- Add flour mixture and sour cream alternatively starting and ending with the flour mixture.
- mix cinnamon and sugar in a small bowl.
- pour 1/3 batter into pan, cover with 1/2 cinn/sugar mixture, add 1/3 batter, cinn/sugar, top with remaining batter.

Bake for 40-50 minutes until golden brown and a toothpick comes out clean.  Cool for 15 min before flipping out of pan.  Combine ingredients for icing and drizzle icing over cake.

mini baker with bundt!!

the first attempt: broken bundt :0(



 ~Janet aka Indiana Baker

It's here!!!

the button!



the package/enevlope



the note



brown sugar bundt with slice missing

the slice



I had so much fun taking part and baking my first ever bundt!

Getting a cool button is just the icing (or the icing sugar) on the cake!

Brown Sugar Pound Cake for National Bundt Day!!!

It’s National Bundt Day!! Mary the Food Librarian has been baking bundts every day since October 17^th in anticipation for today!! It has inspired me to make my very first bundt cake! It might have also been because I was promised a button exclaiming “I Like Big Bundts”?Check out Mary@The Food Librarian to find out more and to see her great bundts!!** 

taken from All Cakes Considered by Melissa Gray* 

2 sticks (1 cup or 228g) of unsalted butter at room temp

½ cup shortening

16oz (2 ¼ cups) of light or dark brown sugar

½ cup sugar

5 large eggs

3 cups all-purpose flour aka plain flour

½ tsp baking powder

1 cup milk

2 tbsp vanilla extract

1 cup chopped pecans

The author notes that you should take out your butter and eggs at least 1 hour before you start making your cake.

Pre-heat the oven to 350*F or 180*C or gas mark 4

Line your 10 inch tube pan or cake pan or bundt pan like I did! I didn’t line my bundt pan I just sprayed and floured it!

1. Cream your butter and shortening on medium speed
2. Combine your sugars
3. Then add the sugars half a cup at a time, beating 1-2 minutes in between cups
4. Add the eggs one at a time and same as before beat 1-2 mins in between
5. Dry whisk your flour and baking powder together (easier then sifting)
6. Then alternate the flour and milk (Melissa notes add 1 cup of dry ingredients for every 1/3 cup wet) on a low speed. All of us bakers know that you don’t want to add flour then mix on med/high because flour will be everywhere!!
7. Once it’s all added speed up your mixing for about a minute.
8. Add the vanilla.
9. Fold in the pecans.
10. Bake for 70 minutes. I only needed 60 minutes but I used a bundt pan not a tube pan so might be why there is a difference.
11. Cool in the pan for 15 minutes and carefully flip out! 

I sprinkled mine with icing sugar! It is very tasty!!  Oh and do not skip out on the pecans... in fact I’d add more!! :0)

*That’s right I told you I had an addiction in an earlier post and like most addicts I try to hide it. So, I hid this book on my shelf hoping no one would notice. ;0)

**Pun intended!!

Note: With day light fading my pictures have to resort to indoor lighting. Boo. I apologize for the just okay pictures!!

Resource: Bundt's and Nordic Ware and Home Sense and Amazon UK and Amazon USA