betty's apple, maple and cinnamon bunt cake
A dense cake flavoured with maple extract and cinnamon, dotted with plenty of apple peices - one of my husband's faves. Serve warm (with custard and/or ice cream) or cold (as is). Travels well and serves about 16-18 slices. Can be made the day before. No icing needed.
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prep time
15 Min
cook time
55 Min
method
Bake
yield
16-18 slices
Ingredients
- - 4 cups chopped and peeled apples (small chunks)
- - 1 cup vegetable oil (not olive)
- - 4 eggs, at room temp.
- - 1 cup sugar
- - 1 cup brown sugar
- - 1/4 cup orange juice
- - 1 tablespoon maple extract
- - 3 cups flour
- - 3 teaspoons baking powder
- - 1 teaspoon cinnamon
- - 1/4 teaspoon salt
How To Make betty's apple, maple and cinnamon bunt cake
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Step 1Pre-heat oven for 350oF (175oC). Well grease a 10 inch (25cm) bunt tin and set aside. Peel, core and dice the apples. Set aside.
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Step 2In a large bowl, beat the oil, eggs, orange juice, maple extract and sugars together until smooth. About 2-3 minutes.
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Step 3Add in the flour, cinnamon, salt and baking powder. Beat until incorporated. Fold in the apples. The mixture will be chunky and sort of thin - this is right.
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Step 4Pour the batter into the prepared tin. Bake in the pre-heated oven for 55-65 minutes or until it springs back when touched. Cool in the tin for 10 minutes. Cool completely on a wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Diet:
Vegetarian
Diet:
Dairy Free
Diet:
Soy Free
Keyword:
#cinnamon
Keyword:
#autumn
Keyword:
#Fall
Keyword:
#MAPLE EXTRACT
Ingredient:
Fruit
Method:
Bake
Culture:
Australian
Tag:
#Heirloom
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