Make this mulled apple bundt cake, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.
Edd Kimber says: “Mulled wine may be the more popular drink at Christmas time but for me it’s all about mulled cider. Infused with spices, it’s a drink that I happily enjoy all winter long. This cake, inspired by the drink and spiced in a similar fashion, is equally warming.”
Ingredients
SPICED APPLE PURÉE
- Granny Smith apples 450g, peeled, cored and diced into 1cm pieces
- lemon ½, juiced
- cloudy apple juice 300ml
- cloves 4
- cinnamon stick 1
- cardamom seeds from 3 pods
- nutmeg finely grated to make ¼ tsp
APPLE CAKE
- unsalted butter 280g, plus more for the tin
- golden caster sugar 325g
- vanilla bean paste 2 tsp
- eggs 4 large
- plain flour 300g, plus a dusting
- bicarbonate of soda ¼ tsp
- ground cinnamon 3 tsp
- ground cardamom ½ tsp
- ground clove ¼ tsp
- ground nutmeg ¼ tsp
- apple purée 200g (see above)
DRIED APPLE CHIPS (OPTIONAL)
- Granny Smith apple 1
- lemon ½, juiced
- ground cinnamon a dusting
APPLE CARAMEL SAUCE
- cloudy apple juice 300ml
- caster sugar 150g
- sea salt flakes a large pinch
- double cream 50ml
Method
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Step 1
Lightly butter a large (10-cup capacity) bundt tin and dust lightly with flour, tapping out any excess.
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Step 2
To make the purée, put the apples, lemon juice, apple juice and spices into a medium pan. Cook over a medium heat for 12-15 minutes or until the liquid has almost disappeared, leaving just the apple pieces behind. Remove 200g of the apple (set aside the rest in a bowl to cool) and use a stick blender or food processor to purée it.
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Step 3
Heat the oven to 180C/fan 160C/gas 4. For the cake, put the butter and sugar into a large bowl and use an electric mixer to beat together on medium speed for 5 minutes until light and fluffy. Briefly mix in the vanilla. Add the eggs one at a time, beating until combined before adding the next one.
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Step 4
Combine the flour, bicarb, spices and ½ tsp of salt in a bowl, then stir into the butter mixture in three additions, alternating with the cooled apple purée. Fold through the remaining set-aside apple pieces. Scrape into the bundt tin and bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
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Step 5
Reduce the oven to 140C/fan 120C/gas 1. Core the apples and cut into 2mm-thick rounds (a mandoline is best for this) and toss in the lemon juice. Put the slices onto a baking tray lined with baking parchment and dust with a little ground cinnamon. Bake in the oven for 40-55 minutes, turning halfway, until the apples have dried out and are lightly browned. Remove and set aside to cool.
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Step 6
To make the sauce, pour the apple juice into a small pan and cook over a medium heat at a simmer until reduced to 75ml. In a separate pan, gently heat the sugar, swirling the pan until fully melted, then turn up the heat and cook until a caramel the colour of a rusty penny forms. Sprinkle in the salt, then carefully pour in the cream, followed by the reduced apple juice. When the bubbling has subsided, you should have a smooth caramel sauce. Cool slightly.
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Step 7
Put the cake onto a serving plate and pour over the warm sauce. Top with the apple chips, if using, and cut into wedges to serve.
Take a look at more of Edd Kimber's bakes
Nutritional Information
- Kcals 588
- Fat 28.2g
- Saturates 17g
- Carbs 76.4g
- Sugars 53.5g
- Fibre 1.9g
- Protein 6.2g
- Salt 0.5g