I love using my bundt tin, so I am always trying to make up a cake recipe to use it. This one turned out quite well. I have found cinnamon and brown sugar a must when using apple, they complement each other quite well.
Pre-heat oven to 190 C / 170 C fan / Gas 5. Adjust oven shelf to just above centre.
Grease and flour a 22cm non-stick bundt ring tin or spray with cooking spray.
Core, peel and chop apples. Mix with cinnamon and place some apples on the bottom of the greased tin. Sprinkle with some flaked almonds (optional).
Beat margarine and both sugars until creamy and smooth.
Add the vanilla and beat. Add eggs one at a time and beat well after each. You can add a little flour if looks like 'curdling'.
Mix flour and ground almonds together, then mix half into egg mixture with 1 tablespoon milk. Combine, then repeat with the rest of the flour and milk. I have found about 3 tablespoons may be needed for a slow dropping consistency of the cake mix.
Gently fold in the rest of the chopped apples.
Spoon into tin, evenly, then gently smooth the top with a small spatula or knife. Bang tin gently on counter before putting in oven (this helps to expel air bubbles, which I have found tends to help with a more level cake).
Bake for 30 to 40 minutes. If after 35 minutes it is still not done but top is browning too much, place a tin foil over the tin, I usually cut a disc that fits just on the inside of rim. Cake is done when a skewer comes out clean.
Cool in tin 10 minutes, then put a piece of greaseproof paper onto a cooling rack and unmould the cake.
Drizzle warm cake with icing and sprinkle with flaked almonds.