Monday, 22 November 2010

Bramley Apple Bundt Cake

This new, and favourite cake recipe came about last week after having 2 bramley apples left to use up from a bag I'd been given, a last minute invite to family to come over for dinner, and being unable to quickly locate a recipe I liked/ had the ingredients for; I adapted a basic sponge recipe into this delicious apple cake, it came out far better than I had anticipated and made for a moist and delicious treat, best served warm with lashings of custard or even cold for breakfast the next morning!

With regards to the cake sticking to the tin, I still haven’t found a failsafe way to line a bundt tin (Lakelands – please make a suitable liner!) so it did stick a little in parts, but with custard poured over it on serving up, it masked a multitude of sins!!
I honestly think this is one of the nicest cakes I have made, it ticked all the boxes for me and I greedily polished the remains off with an alarming speed!
Requires 1 Bundt tin (round with a funnel in the middle)

2 medium sized bramley apples
3 eggs – about 195g
195g self raising flour
195g butter/ stork margarine
1 heaped tsp ground cinnamon
1tsp baking powder
2 tbsp demerara sugar
195g light brown muscavado sugar
Juice of one small lemon

Pre-heat the oven to 160 fan, 180 standard
Grease and flour your tin, sprinkle over 1 tbsp of the demerara sugar. Core, peel and slice your apples into roughly 2 cm slices, about 1/2 cm thick, and toss in the lemon juice, use a few to make a thin layer over the sugar:

Cream the butter and muscavado sugar together, beat in the flour, cinnamon and baking powder, then the eggs one by one, until all mixed together, spoon over 1/2 the mixture over the base. Make a layer with the remaining apples and remaining demerara sugar:

Place in the oven and bake for 25-30 minutes, or until springy to touch and a skewer comes away clean. Allow to cool in the tin for about 15 minutes, carefully turn upside down onto a cooling rack, my tin has a springform clip which helps to loosen. Gently tap it until it releases, a teaspoon will help loosen any stubborn parts! Mine did break a little but as mentionned above, custard does a great cover up!

Here's a picture showing the apple layer inside:
I accept no responsibility if you eat it all in one sitting.


  1. Looks fab Anne - bundt cakes always look great I think and I love the big chunks of apple in yours. I can just imagine a big piece with plenty of custard - yum!!!

  2. hi Anne, the problem you mention with the cake sticking to this tin is the same problem I had with my plum cake and then the second time I made it I just lined the bottom of it, and buttered and floured the sides like you have here and it was fine.

    Lining the bottom did seem to help a lot.

  3. Oh, just lovely! Custard on mine please Anne :)

  4. It was really nice meeting you tonight! Is this the apple cake you were talking about? It looks delicious!

  5. C - this is definately made for having with custard!

    azélias kitchen - my tin has little curves in the base for shaping, if I line it then they won't show unfortunately, thanks for the tip anyway :) Your plum cake sounds good!

    Jacqueline - It really was, I know I am byast but this cake is still calling me!

    Made with pink - Yes! This is the cake we were talking about! Hope you like it :)

  6. Ummmmm!!!. They seem quite delicious. Never tried them although,Ooooh, looks so good!
    I'm going to look up in your previous posts for the recipe.


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