The idea of baking this cake came from Tessa Kiros cookbook. I made a few adjustments to the measurements to suit my smaller Bundt pan and added some cinnamon to the apple cake. Who doesn't like apple with cinnamon, right?
To make it easier, instead of slicing and arranging the apples, I cut them into smaller chunks. Just fit the apples into the Bundt pan and when you invert the pan, the apples will be on top. I am very happy with the result. The apple cake was moist and yummy!
4 Apples, skinned, core and cut into small chunks
2 tsp Cinnamon
3 Tbsp Fine Granulated Sugar
1 stick (1/2 cup) Unsalted Butter, softened
160g of Fine Granulated Sugar
4 Large Eggs
1 tsp Vanilla Extract
1 tsp Sea Salt
1 Tbsp Baking Powder
250g Cake Flour, sift
1/2 cup of Milk
Preheat the oven to 180˚C (350˚F). Grease and flour the baking pan.
Combine the apple chunks with cinnamon and sugar. Set aside.
In a medium mixing bowl, combine the flour, salt and baking powder until well blended.
Using an electric mixer, cream the butter and sugar until pale in color and creamy. Add the eggs, beating well after each one. Then, mix in the dry ingredients and follow by the milk and vanilla extract. Scrape down the sides.
Put half of the apple chunks into the pan. Make sure to press down the apples down. Then, pour half the batter, followed by the remaining apples. Then scrape the rest of the batter into the pan and smooth the surface with a spatula.
Bake for about 45 to 55 minutes or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a rack for about 10 minutes. Loosen the sides with a small metal spatula and invert onto a wire rack. Serve the cake warm.