Apple Bundt Cake

When your family springs in a demand for a cake, this is what pops out of my oven. With just two apples around and basic ingredients, here comes the Bundt cake with a hint of cinnamon and generous dose of both lemon juice and lemon zest. Believe me you, the delicious flavours of apple, cinnamon and lemon are both equally pronounced and subtle at the same time. The perfect combination, I must say.

Enjoy people.......

Here's how it is made:

Ingredients:

• 3 large eggs, at room temperature

• 3 tablespoons milk, at room temperature

• 1 1/2 teaspoons vanilla extract

• 1 1/4 cups or 150 grams plain flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup or 150 grams granulated white sugar

• 1 tablespoons or 15 grams of granulated white sugar extra to caramelize the apples

• 3/4 cup or 170 grams unsalted butter, at room temperature cut into cubes

• 2 tablespoons or 30 grams unsalted butter, at room temperature to caramelize the apples

• 2 tablespoons lemon zest.

• 3 tablespoons lemon juice

• 2-3 Smith Granny apples cored and cut lengthwise

• 1 teaspoon cinnamon powder

Method:

• Take a pan and add 2 tablespoons of butter.

• Add cored and lengthwise cut apples to the melted butter in the pan.

• Add one tablespoon of sugar along with cinnamon powder to the apple mixture.

• Cook on a medium low flame until the apple slices are caramelized, soft and pliable.

• Remove the pan from the flame and allow the mixture to cool down.

• Preheat the oven to 350°F or 180°C and place the oven rack in the center of the oven.

• Spray the bundt pan with a non-stick spray.

• Place the bottom of the pan with the apple slices in a sequence and leave it aside.

• In a bowl, whisk the eggs, along with the milk and vanilla extract.

• In the bowl, add the flour, baking powder, salt, and sugar, and beat on low speed until well combined about 30 - 45 seconds.

• Add the butter to the flour mixture, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened.

• Increase the mixer speed to medium and beat for about one or two minutes. Scrape down the sides and bottom of the bowl as needed.

• Add the remaining egg mixture, in two batches, beating well after each addition for about 30 seconds to incorporate the egg and strengthen the cake's structure.

• Add lemon zest and juice at this stage and beat the mixture for about 30 seconds.

• Pour the batter into the prepared pan and tap it gently to remove any air bubbles also ensuring the apple slices don't get disturbed.

• Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.

• If you find the cake browning too much as it bakes, cover with a piece of lightly buttered alluminium foil.

• Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.

• Take a plate and put it on the bundt pan and gently turn the bundt pan upside-down and tap the cake on to the plate.

Voilla!!!

Your apple bundt cake is ready. Serve it warm with a nice dollop of your favourite ice-cream or devour it as is with a hot cup of coffee.