Having tried the Jewish apple cake at York’s Bakery, and having found this adorable bundlette pan, I thought it was the perfect time to try to recreate the delicious apple cake!
While I normally don’t use oil to bake with, I just prefer the flavour that butter gives, the oil gives the cake such a soft yet light texture, which works perfectly with the caramelised apples!
|350g plain flour|
|400g caster sugar + extra for apples|
|200ml vegetable oil|
|50ml orange juice|
|2 teaspoons of vanilla extract|
|2 teaspoons of baking powder|
|If gluten-free – 1 teaspoon of xanthan gum|
|A pinch of salt|
|2 cooking apples, peeled and sliced|
|Caramel or icing sugar (optional)|
Makes – 12 individual bundlettes or a standard ~25cm bundt tin (If making bundlettes I recommend halving the recipe as its a lot of cake to get through!)
Preparation time – ~15 minutes
Baking time – ~25 minutes if making bundlette, ~50-60 minutes for bundt
3. Spoon/pour into the tin(s) up to about half way.
6. Bake in the oven for ~25 minutes for bundlettes, and ~50-60 minutes for a normal bundt cake, or until a skewer comes out clean.
7. Remove from the oven and leave to stand in the tin for about ten minutes, and then turn over onto a cooling rack.
8. (Optional) When cool, drizzle with caramel sauce, or make up royal icing (icing sugar and water) and pour over the top and leave to set.