A beautiful bundt cake topped with caramel sauce and golden apple slices

Mulled apple bundt cake

  • Makes 10 servings
  • A little effort

Edd Kimber's festive bake gets its apple flavour from multiple sources: apple purée, chunks of spiced apple, and an apple caramel sauce made from reduced apple juice

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Make this mulled apple bundt cake, then check out our classic Christmas cake, snowball cakeItalian 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.”

 

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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

  • Step 1

    Lightly butter a large (10-cup capacity) bundt tin and dust lightly with flour, tapping out any excess.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

Turtle Brownies Recipe

Nutritional Information

  • Kcals 588
  • Fat 28.2g
  • Saturates 17g
  • Carbs 76.4g
  • Sugars 53.5g
  • Fibre 1.9g
  • Protein 6.2g
  • Salt 0.5g
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