About this recipe:Using a Bundt cake tin means this apple cake comes out looking gorgeous, especially with a dusting of icing sugar. The moist, dairy-free sponge is studded with lots of apples and the result is delicious. Feel free to reduce the sugar by 100 to 200g, especially if you're using sweet rather than tart apples.
Makes: 1 28cm tube cake
3 apples, peeled, cored and cut into thin wedges
5 tablespoons caster sugar
2 teaspoons ground cinnamon
375g plain flour
3 teaspoons baking powder
400g caster sugar
250ml vegetable oil
2 teaspoons vanilla extract
150ml freshly squeezed orange juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin.
In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
Sieve together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the centre of the dry ingredients and pour in the orange juice mixture. Stir until just combined.
Layer the cake mixture and apple mixture in the prepared tin, beginning and ending with the cake mixture.
Bake in the preheated oven for 70 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin before turning out onto a serving plate.