It is that time of the year when I rummage through my pantry (and book shelf, don’t judge) for long-forgotten and / or long-purchased-but-never-used baking ware and items. After all, it is only natural that certain baking tools get less attention than others, seeing its novelty and perhaps just the lack of occasions requiring you to whip out your blowtorch or your much-adored Elmo baking pan. And I reckon it is also only inevitable that you enter a new store, not expecting to purchase much, but end up leaving with some irresistible offers on items you may not need, but have always had on your wishlist. Right?
Case in point here would be the Nordic bundt pan I got on offer at ToTT many months ago, wrapped neatly and tucked into the depths of my bookshelf. For a small household not big on cakes, I did wonder (perhaps just for a moment) whether such a large bundt pan would be fully utilised, but after having had baked this beautiful and moist German apple bundt cake, there will no longer be any room for regret of purchase, even if it means baking this recipe over and over again.
This is one of those cakes you could either dress it up by slathering a smidgen of cream cheese frosting, or pouring a sticky caramel glaze, and bring it over for a housewarming gift, or simply enjoy it as is, with a light dusting of confectioner’s sugar, for a homey hostess cake when you have guests over for the afternoon. The cake itself is moist and bursting with apple flavour, enveloped perfectly beneath a somewhat crunchy and crisp exterior, much like a quickbread or muffin. If you’re fortunate enough to have a slice or two left over the next day, firstly, shame on you; but secondly, you’d be relieved to know that while you’d probably be missing out on the crisp crust, the cake itself will remain moist, if not even moister. Either way, you would still have people fighting over the slice(s), and if you were anything like me, it would probably get you thinking of other beautiful bundt pans you might want to add to your wishlist.
German Apple Bundt Cake
(adapted from here)
1⁄2 cup canola oil / olive oil
1 cup brown sugar
1⁄2 cup white sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1 teaspoon vanilla essence
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apple – peeled, cored and diced
Preheat oven to 180°C / 350°F. Grease and flour one 9×13 inch pan, or a 10-inch bundt pan.
In a mixing bowl, beat oil and eggs together until creamy. Add the sugar and vanilla and beat well.
In a separate bowl, combine the flour, salt, baking soda, and ground cinnamon.
Add this mixture to the egg mixture, and mix until combined. The batter will be very thick.
Fold in the apples. Spread batter into the prepared pan.
Bake for about 45 mins (55 mins, if you’re using a bundt pan), or until cake tests done.
Leave cake to cool before dusting with powdered sugar, or pouring a glaze.