Apples are in season and I just adore them in cakes … especially when it is one like this that uses so many!
I saw this recipe some years ago from a NY food blogger, Deb Perelman (see here), and I knew I had to make this cake.
I have used a Bundt tin for this cake as I love the shape, and it is perfect for a large cake like this as it allows the centre to cook evenly given the amount of apples used. The problem with Bundt tins is that they can be notoriously difficult to get your cake out of properly if you haven’t prepared it well … and there is nothing more disappointing than an upturned cake with pieces of it still stuck in the tin.
I line my tin with a good coating of butter and a little flour … just a spoonful or two … enough to coat the base and in particular the entire inside middle flute as that is where a lot of cakes tend to stick. Once I have dusted the tin with flour I turn the tin upside down over the sink and hit the sides to remove any excess flour.
Now I have a confession to make … when I made this cake yesterday I just used butter in my tin as it was a new tin and I knew I wouldn’t have any trouble removing the cake … so in the photos of the batter in the tin you will not see any flour. But please don’t use me as an example … I would always recommend the butter/flour combination so that you don’t have any issues (I have prepared a tin as a guide … see first picture). If you want to see a video of a tin being prepared see here, or for more detailed information from The Kitchn see here.
Either green or red apples work well in this recipe.
I haven’t used the walnuts due to nut allergy in the family, but I would definitely include these if you can. They add a delightful crunch.
- 6 medium apples (600g to 650g peeled and cored weight), cut into quarters
- 3 tsp ground cinnamon combined with 4 tbls golden caster sugar
- 130g walnuts, chopped, optional but nice
- 230g light olive oil
- Zest of 2 lemons, plus 80g lemon juice
- 3 tsp vanilla extract
- 4 x 59g large eggs
- 400g raw castor sugar
- 360g white spelt flour, or plain flour
- 3 tsp baking powder
- 2 tsp sea salt flakes, or 1 tsp fine sea salt
- Cinnamon sugar for dusting (optional)
- Preheat oven to 160 degrees fan forced, and place rack into middle of oven
- Prepare a large 25cm Bundt tin (important this is done well to prevent sticking) and place onto a baking tray
- Get a large mixing bowl ready to put the apples and some of the batter in to
- Put 350g apple quarters into TM bowl and chop 2 seconds x speed 4, stir mix around and repeat 2 seconds / speed 4 … there will be a mix of large and small pieces which is fine
- Place apples into the large mixing bowl
- Repeat process with the remaining apple quarters and add those to the mixing bowl too … do not clean TM bowl
- Add the cinnamon and sugar mixture to the apples, along with the walnuts if using, and stir through … put aside
- Place oil, lemon zest and juice, vanilla, eggs and sugar into ™ bowl and mix 10 seconds / speed 6
- Insert your spatula into the base of the TM bowl and stir ensuring you lift any of the sugar that may have settled into the base off the bowl … mix for another 10 seconds / speed 6
- Add flour, baking powder and salt and mix 6 seconds / speed 4
- Stir mix around and repeat 4 seconds / speed 4
- Pour a third of the batter into the prepared baking tin
- Pour the rest of the batter into the mixing bowl with the apples and stir through
- Add this mix to the baking tin and even out the top
- Place baking tin on tray and bake for 1 hour 20 minutes, or until a skewer comes out clean (it takes exactly 1 hour 20 minutes in my oven)
- Cool in tin for 10 to 15 minutes before turning onto a cake rack to cool completely (do not allow cake to cool completely in tin as it may be difficult to remove … that is what I have found)
- Dust with cinnamon sugar whilst still warm if desired
I line my tin with a good coating of butter and a little flour … just a spoonful or two … enough to coat the base and in particular the entire inside flute as that is where a lot of cakes tend to stick. Once I have dusted the tin with flour I turn the tin upside down over the sink and hit the sides to remove any excess flour.
Either green or red apples work well in this recipe.
I haven’t used the walnuts due to nut allergy in the family, but I would definitely include these if you can. They add a delightful crunch.
Thank you Gina. This cake is amazing! So moist and full of flavour. My only question is – I don’t have a 25cm bundt tin and used my 22cm bundt tin which overflowed. So i took some of the mixture out and made mini muffins. Is there another size pan i can use. If not I’ll go out and get a 25cm Pan because this is now a family favourite. thank you so much. Love your work !
Hi Susan … I am so glad that despite your overflowing problem, you were able to save the batter and make something else yummy with it.
To be honest it is a large cake, and definitely one for sharing with a family … so you will need to have a large tin, and once you have one then you will find uses for it with other cakes too. I find these larger tins are a great investment … you may not use it weekly, but you will end up using it from time to time when you are making larger type cakes … I have used mine often so I would highly recommend you get one … especially since you and the family like this cake … thanks for checking in and asking … happy baking xo
Hi Gina, thank you for your reply which I only just found… sorry.
In the meantime, I came to the same conclusion as you suggested. This cake alone is worth the investment and the cake looks so good in this shape. Thank you so much!! (Couldn’t find 25cm time anywhere so I got a 24cm one and it works a treat. Thanks again).
Hi Gina, thank you for your reply which I only just found… sorry.
In the meantime, I came to the same conclusion as you suggested. This cake alone is worth the investment and the cake looks so good in this shape. Thank you so much!! (Couldn’t find 25cm time anywhere so I got a 24cm one and it works a treat. Thanks again.