Christmas Apple and Cinnamon Bundt Cake Recipe

November 28, 2013Sew White

This I think has to be the best cake I’ve ever made! Apple and cinnamon bundt cake was just yummy and there wasn’t a single crumb left over. If you don’t have a bundt tin you can use a regular cake tin.

Apple and Cinnamon Bundt Cake

One of the quirky things about this cake is the hidden blackberries inside which create a fabulous and yummy surprise.

This will be the family go to Christmas/winter cake recipe form now on. I used a little blue food colouring so the snowflakes sprinkles would stand out. 


Christmas Apple and Cinnamon Bundt Cake

Servings 12 slices
Author Sisley White

Ingredients

  • 220 g unsalted butter room temperature
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • half a teaspoon of bicarb
  • small pinch of salt
  • 350 g Rachel's apple and cinnamon yoghurt
  • 1 teaspoon of ground cinnamon
  • half a teaspoon of mixed spice
  • half a teaspoon of ground nutmeg
  • half a teaspoon of ground cloves
  • half a teaspoon of ground ginger
  • 400 g/2 punnet of blackberries

Instructions

  1. Preheat the oven to 160 c.
  2. Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
  3. Cream the butter (at room temperaturand sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
  6. Add the yoghurt,  into the creamed ingredients and mix well.
  7. Sift in the flour in two halves. Mix this slowly until all the flour has disappeared. Don’t over mix.
  8. Pour the mix into a greased and floured tin.
  9. Place the some of the blackberries in the mixture closely together in the centre of the ring (picture beloand push in enough so you can still see them as they will sink one the mixture starts cooking. Make sure you save some for the decoration.
  10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked.
  11. The cake will pull away from the edge of the tin when it is ready.
  12. Leave the cake to cool fully before removing from the tin.
  13. I used regular water icing with a little blue colouring into help the snowflakes stand out. I then filled the whole with blackberries and it looked great!

Recipe Notes

I used Rachel's organic apple and cinnamon yoghurt the first time I made it but I can't find it in supermarkets now so I now use vanilla yoghurt with 1 very well grated eating apple mixed in.

Ingredients

I used Rachel’s organic apple and cinnamon yoghurt the first time I made it but I can’t find it in supermarkets now so I now use vanilla yoghurt with 1 very well grated eating apple mixed in.

– 220g unsalted butter room temperature
– 450g golden caster sugar
– 4 medium eggs
– 350g plain flour
– half a teaspoon of bicarb
– small pinch of salt
– 350g Rachel’s apple and cinnamon yoghurt
– 1 teaspoon of ground cinnamon
–  half a teaspoon of mixed spice
– half a teaspoon of ground nutmeg
– half a teaspoon of ground cloves
– half a teaspoon of ground ginger
– 400g/2 punnet of blackberries

Method:

  1. Preheat the oven to 160 c.
  2. Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
  3. Cream the butter (at room temperature) and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
  6. Add the yoghurt,  into the creamed ingredients and mix well.
  7. Sift in the flour in two halves. Mix this slowly until all the flour has disappeared. Don’t over mix.
  8. Pour the mix into a greased and floured tin.
  9. Place the some of the blackberries in the mixture closely together in the centre of the ring (picture below) and push in enough so you can still see them as they will sink one the mixture starts cooking. Make sure you save some for the decoration.
  10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked.
  11. The cake will pull away from the edge of the tin when it is ready.
  12. Leave the cake to cool fully before removing from the tin.
  13. I used regular water icing with a little blue colouring into help the snowflakes stand out. I then filled the whole with blackberries and it looked great!

By placing the blackberries in the ring you will get this fabulous jam doughnut like effect in each slice of cake as a blackberry will be visible.

So pretty!


Simple yet beautiful and very very tasty.


Happy Baking x

5 Comments

  • Lindsay

    November 28, 2013 at 3:15 pm

    LOVE this Sisley! It looks so great! I have been eyeing up Bundt tins, they are one of the few things I can justify buying as I don’t have one already waiting for me in the container, so maybe I will have to get on it!

    1. SewWhite

      December 2, 2013 at 1:28 pm

      Thank you!
      If you get one make sure it’s a Nordic Ware bundt tin and it’s a big heavy one. Their pushed metal ones aren’t worth the money but the cast ones are!

      1. Lindsay

        December 2, 2013 at 2:28 pm

        Have you got the regular dark ones or golden ones? Have you found a difference?

  • Rebecca

    September 11, 2014 at 10:58 pm

    Love this, great alternative instead of a Christmas fruit cake, like the blue icing and snow flakes!

    1. Sew White

      September 12, 2014 at 10:36 am

      Thank you Rebecca. It is really delicious and there is never a crumb left!

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