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!


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

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.
2. Mix all the ingredients together until smooth.

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

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.

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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