What welcomes autumn more than an apple cake - the change of seasons is always exciting in the culinary world don't you think? Fall is one of our favorites. This year I noticed apples on our trees earlier than ever - here they are...
We usually share them with the birds but I thought I ought to jump in quickly and make an apple cake just in case the birds didn't want to share with us...
The addition of orange juice, zest and of course a healthy pinch of cinnamon really does get you in the mood for all the squashes, mushrooms and apply delights of the season. If you don't have a greedy family (unlike me) this cake will keep well in an airtight container for a few days.
Apple, Orange and Cinnamon Bundt Cake.
2 sticks unsalted butter
1 ¾ cups sugar
Zest of 2 oranges
4 large eggs
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
2 large apples, peeled and thinly sliced, tossed in 2 tablespoons flour
1 tablespoon confectioner’s sugar (optional)
For the syrup;
¼ cup orange juice
¼ cup sugar
Heat the oven to 350F
Cream the butter, sugar and orange zest together in the bowl of an electric mixer until very light and creamy.
Add the eggs one at a time, scraping down the bowl after each addition. Beat until well incorporated.
Mix together the flour, baking powder, soda, salt and cinnamon together in a bowl.
Mix together the buttermilk and vanilla extract together in a measuring jug.
Add half the flour mixture into the creamed butter, sugar and egg mixture and beat very gently to combine. Add the buttermilk then finish off with the remaining flour mixture. Combine gently.
Stir in the sliced apples tossed in the flour. Pour the batter into a prepared bundt cake mold, place on a baking tray and bake in the oven for approximately 50-60 minutes or until risen and golden.
To make the syrup;
While the cake is baking make the syrup. Combine the sugar and juice together in a small pan, heat until simmering, stir well until the sugar has dissolved. Set aside.
Allow the cake to cool in the mold for 10 minutes, then unmold and allow the cake to cool on a baking rack. Place a large plate until the cake then spoon the syrup over the cake allowing it to absorb into the sponge. When the cake is thoroughly cooled dust with confectioner’s sugar if desired.