This is a delicious bake and a favourite of mine during the festive period. Try my Christmas Apple and Cinnamon Bundt cake.
5 from 3 votes
Prep Time 20mins
Cook Time 1hr15mins
Total Time 1hr35mins
Course Bakes, Cakes, Sweet Treats
Cuisine American, British
450ggolden caster sugar
350gplain flour / all purpose flour
half a teaspoon of bicarb
small pinch of salt
350gRachel's apple and cinnamon yoghurt
1teaspoonof 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
Preheat the oven to 160 c.
Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
Cream the butter (at room temperaturand sugar until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
Add the yoghurt, into the creamed ingredients and mix well.
Sift in the flour in two halves. Mix this slowly until all the flour has disappeared. Don’t over mix.
Pour the mix into a greased and floured tin.
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.
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.
The cake will pull away from the edge of the tin when it is ready.
Leave the cake to cool fully before removing from the tin.
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!
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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com