betty's apple, maple and cinnamon bunt cake
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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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yield
16 -18 slices
prep time
15 Min
cook time
55 Min
method
Bake
Ingredients For betty's apple, maple and cinnamon bunt cake
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4 cups chopped and peeled apples (small chunks)
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1 cup vegetable oil (not olive)
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4 eggs, at room temp.
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1 cup sugar
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1 cup brown sugar
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1/4 cup orange juice
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1 tablespoon maple extract
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3 cups flour
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3 teaspoons baking powder
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1 teaspoon cinnamon
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1/4 teaspoon salt
How To Make betty's apple, maple and cinnamon bunt cake
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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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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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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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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.
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Categories & Tags for Betty's Apple, Maple and Cinnamon Bunt Cake:
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