Bundt cakes are so beautiful, and yield a very evenly baked cake! This style of mould was popularized in the 1950s +60s in North America; when a cookware manufacturer trademarked the name “Bundt” and began producing Bundt pans from cast aluminium, which was highly popularised Pillsbury. The origins of the Bundt cake moulds’ distinctive ring shape was apparently inspired by a traditional European fruit cake known as the ‘Bundkuchen’.
For our Bundt cake – we used a traditional apple cake recipe, based on Martha Stewart’s Apple Cinnamon Bundt Cake.
- 2 ½ cups Flour
- 1 Tbs. Cinnamon, ground
- 2 tsp. Baking Powder
- 1 tsp. Salt
- ½ tsp. Bicarbonate of Soda
- 250g Butter
- 1 ½ cups Brown Sugar
- 4 Eggs
- 1 x 385g tin Pie Apples – cut into small pieces
Whisk the butter, brown sugar and eggs until smooth. Mix the flour, cinnamon, baking powder, salt and baking soda together and gradually add the dry ingredients to the butter mixture. Fold in the apple pieces. Spoon the batter into the mini bunt pans and smooth on top.
Bake at 180°C for approx. 50mins, or until a tester inserted in the cake comes out clean.
We drizzled a warm simple syrup glaze (boiled sugar + water) onto our delightful apple bundts to keep them moist; and decorated the cakes with Pearl Nonpareils and Yellow Blossom Icing Shapes or Gold Twinkle Stars.