Whilst it’s not a good year for blueberries, it’s definitely a good year for apples which makes me super happy since apples are amongst my favorite things to bake with. And most of all, I needed a good reason to use some of my thrift store finds in a shoot, like that bundt pan, the pretty cake stand I bought at a flea market on our way to the Norway workshop, the broderie Anglaise apron (I’m absolutely obsessed with broderie Anglaise!), that vintage bicycle basket and the new hand carved beautiful utensils from Grain and Knot.
If you follow me on Instagram, you probably recognize some of these finds from my stories and know that I’m sort of obsessed with thrift shopping. More on this soon, hehe. Anyway, this apple bundt cake reminds me a of a soft gingerbread cake. Perhaps that’s why I love it so much? I was very tempted to add some cardamom too, but I already add cardamom to basically everything I make so cinnamon had to suffice. I mean, cinnamon and cardamom are basically two of the best flavour out there. Especially together. I’m thinking of cinnamon and cardamom buns which is preeeetty much the best thing ever, right?!
This cake is basically a Swedish ‘sockerkaka’ which, roughly translated, means sugar cake. It’s very fluffy and quite light in texture. Feel free to add other spices, like cardamom or cloves. Or replace the lemon with orange, so good! Note that I baked this cake in a vintage cake pan which usually takes a little longer – make sure to start checking doneness around 30-35 minutes.
- 100 g (1 scant stick) salted butter
- 100 ml (1/3 cup + 1 1/2 tbsp) milk
- finely grated zest from 1 lemon
- 180 g (1 1/4 cup) all purpose flour
- 1 1/2 tsp. baking powder
- 2-3 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 apples (about 280 g)
- 1 tbsp. fresh lemon juice
- 1 tbsp. all purpose flour
- 3 large eggs, at room temp
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- Powdered sugar, for dusting
- Preheat oven to 175°C (350F). Grease and flour a 4 1/2 – 5 cup (about 1 – 1.2 litre) bundt or loaf pan.
- In a saucepan, melt the butter and stir in the milk and lemon zest. Set aside.
- In a medium bowl, mix together flour, baking powder, cinnamon and salt. Set aside.
- Core, peel and dice the apples (to about 1 x 1 cm dices). Toss them in a bowl with lemon juice and 1 tbsp flour.
- In a large bowl, beat eggs and sugar until light and fluffy, about 2 minutes. Sift in the flour mixture and stir gently until combined. Add the butter mixture and stir until completely smooth. Should there be lumps of flour left in the batter, beat until just combined. Stir in the diced apples.
- Pour the batter into the prepared pan. Bake on the lowest rack in the oven for 40-45 minutes (start checking doneness around 30 minutes) or until a cake tester comes out clean. Let cool for 10 minutes in the pan, then invert onto a wire rack to cool completely. Dust with powdered sugar. Serve with whipped cream if desired.