Apple Bundt Cake
This apple bundt cake gets its character from a lemon zest and sugar base and a grated, tart apple filling. Rubbing the zest into the sugar first spreads the citrus oil through the whole batter, while three large tart apples keep the crumb moist and slightly sharp. Allspice, nutmeg and cinnamon add warmth. It needs no filling and no frosting, so it suits breakfast, tea, or a birthday with a glaze.
Instructions
Run the sugar and lemon zest together in a food processor for a few quick pulses, so the zest oils work into the sugar.
Add the eggs and blend until the mixture turns smooth and creamy. With the machine still running, pour in the oil slowly, then blend until fully combined and mix in the vanilla.
In a separate bowl, sift together the flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon. Add this to the processor a little at a time, blending until the batter is thick.
Add the grated apples and blend only briefly, just enough to mix them in. Stop early, because overworking the batter will shred the apples too finely.
Add the raisins and pulse a few times so they are distributed but stay whole.
Transfer the batter to a bundt pan and bake for 55 minutes at about 320°F (160°C, gas mark 3). The cake is done when a knife pushed into the center comes out clean.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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