Ingredients
- 3 apples, peeled, cored and cut in half
- Juice of 1 lemon
- 1 cup water
- 125 g butter, at room temperature
- 150 g sugar
- Lemon peel, grated
- 2 eggs, yolks separated from whites
- 350 g flour
- 1 tsp baking powder
- ½ tsp instant yeast
- ½ tsp salt
- ½ cup milk
- 1 tsp ground cinnamon
- 1 cup raisins
- 1 tbs vanilla extract
- 50 g butter, melted
- ½ cup brown sugar
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Bundt cake with apples
Time: 15 minutes prep, 1 hours cook
Servings: 16 servings
Directions
- Cover apple halves with lemon juice and water, set aside.
- With a hand mixer beat the butter, sugar and egg yolks for 5 minutes until the mixture is smooth and uniform.
- Mix flour with baking powder, yeast, salt and lemon zest. Add flour and milk alternately to the butter and yolks mixture, mix well after each addition.
- Stir in half the amount of cinnamon.
- Beat the egg whites into firm peaks and carefully incorporate, using spatula, into the cake batter.
- Add raisins and vanilla extract, stir lightly. Pour the mixture into the buttered and floured bundt cake mold.
- Now cut each half of an apple into thin slices. Press the slices vertically, half - way, into the cake batter. Brush the slices with the melted butter, sprinkle with brown sugar and remaining cinnamon.
- Bake the cake in an oven for 60 minutes at 170˚C. When done, leave the cake to cool in the mold, and then take it out onto a serving plate.
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Summary
Simple-to-whip-up apple cake ideal for a tea time treat.
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