Caramel Apple Bundlette Recipe!

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!

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Ingredients:
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
4 eggs
A pinch of salt
2 cooking apples, peeled and sliced
Cinnamon (optional)
Caramel or icing sugar (optional)
Required utensils:
Bundt/bundlette pan

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

Method:
1. Preheat the oven to 180ºc/360ºc/gas mark 4
2. Grease your tin. I prefer using butter as the cakes will have a golden brown colour.
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2. Mix all the ingredients together until smooth.

3. Spoon/pour into the tin(s) up to about half way.

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4. Layer the cooking apples on top of the batter, and sprinkle on some caster sugar and cinnamon (optional) over the apples, to help caramelise them a bit.

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5. Pour/spoon on more batter until the tin(s) are full up to about ¾ of the way. Layer more apples on the top and add more caster sugar and cinnamon (optional)

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.

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