Grace – Twitter The Print Makers Bakery
Grace – Instagram The Print Makers Bakery
Word and photos by Grace

I love cakes & bakes from Martha Stewart, yes they are very hearty, maybe a bit of a guilty pleasure…but every slice is worth it. I recently purchased a Heritage Bundt Tin, a cake pan that I absolutely love & have been dying to try out all sorts of recipes with. With it being the season of healthy January, kale juices and getting rid of all that Xmas indulgence, I wanted to find a cake recipe that wasn’t full of chocolate or one that made you feel heavy and very guilty also. As I am a big fan of Martha, I had a look on her Bundt cake recipes online and came across this lovely light Apple & Cinnamon Bundt Cake. I thought not only will it look inviting and smell delicious, the cake wont feel guilty on the mouth or hips!

This cake is an American recipe, obviously being from an American lady. So the ingredients are measured in cups, so you can either convert them online into the equivalent into grams or use cups if you have them. Martha adds a very simple icing on top of this cake, however I think the taste of apple & cinnamon is just enough to keep you wanted another bite, so I just gave my cake a good sprinkling of icing sugar..but its always up to you. If choosing to ice your cake, I always start off with around a cup of icing sugar, then begin to add water and more icing sugar to get the exact consistency I would like. So spread your kitchen with the smell of cake & cinnamon!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups packed light-brown sugar
• 4 large eggs
• 6 Granny Smith apples, peeled, cored, and chopped into squares
• Good sprinkle of icing sugar

Method:

1. Preheat the oven to 350 degrees. Grease your cake tin, coat in flour and tap out any excess.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
3. In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth.
4. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples.
5. Spoon batter into a 2.5 litre nonstick Bundt pan, and smooth top.
6. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
7. If your choosing to add a glaze, whisk together icing sugar and enough water to form a thick yet pourable glaze.
8. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.