Wednesday, 5 October 2011

Apple & Cinnamon Bundt Cake

I had an itch to use my precious bundt pan and I did yesterday evening. It was tricky choosing which cake to do and I finally settled for a simple apple & cinnamon cake. It smelt, tasted and felt amazing. (: Next time I'd make the icing a tad bit thicker. Hohum.

But it's definitely a keeper! Do try it if you can. (:


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 3 teaspoons double acting baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons water


  1. Preheat oven to 180 degrees and grease the Bundt pan
  2. In a medium bowl, whisk together flour, cinnamon, baking powder, salt.
  3. In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth.
  4. Sift all dry ingredients into mixture and mix until all ingredient are incorporated.
  5. Using a rubber spatula, fold in apples.
  6. Spoon batter into a Bundt pan, and smooth top.
  7. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
  8. Make the Glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.
Do forgive the great number of photos. I finally figured out how to focus nicely on certain objects so I got excited and couldn't stop clicking!

Much love,

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