Go ahead, laugh with me. Or at me. I deserve it. I made this cake batter twice in two days because the first time, I completely forgot to add the apples in at the end. Yes, they were all peeled and sliced and chopped and just waiting, ready, but I was so taken by the lovely golden yellow batter that I spooned it right in my prepared baking pan – this Duet Bundt* from Nordic Ware – and popped it in the oven. The timer was 10 minutes down before I realized that the apples and lemon juice were still just sitting there. And I temporarily lost my will to live.
So here’s what I can tell you: If you want a simple vanilla lemon cake that doesn’t need a machine to mix and that would bake up beautifully in a Duet pan, just skip the apple steps.
Today, however, there need to be apples. Wendy from A Day in the Life on the Farm is hosting Bundt Bakers this month and she chose apples as our theme. How could I have forgotten to add the one ingredient I have to use? Yeah, I don’t know either.
Once the apples are added, the batter of this delicious easy peasy lemon squeezy apple Bundt is fluffy from the interaction of the baking soda, sour cream and lemon juice so spoon it carefully into your baking pan. We don’t want to lose any of the air inside.
Ingredients for 5- or 6-cup Bundt
1 1/2 cups or 190g flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-2 apples, depending on size about 170g each (I ended up using 1 1/2 apples)
1/4 cup or 60ml lemon juice
zest 1 lemon
1/3 cup or 75g butter, melted and cooled, plus more for pan
3/4 cup or 150g caster sugar
1/2 cup or 115g full fat sour cream
1 teaspoon vanilla extract
Optional: confectioner’s sugar for decoration
Preheat the oven to 325°F or 163°C. Prepare your 5 or 6 cup Bundt pan by greasing it with butter and coating that with flour.
Zest your lemon and then squeeze the juice into a small mixing bowl, being careful to remove all of the seeds.
Cut the apples in half, core and peel them. Slice them as thinly as you can, then give the whole pile of slices a couple of rough chops. The point here is that we don’t mind some larger pieces, but they should all be thin so they cook faster. Make sense?
Put the cut apples into the lemon juice bowl and stir well. The acid in the lemon juice will help stop the apples from turning brown as you get on with the rest of the recipe.
Measure your flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add in the butter, eggs, sour cream, lemon zest and vanilla.
Beat well with a whisk, until the batter is smooth and creamy. Resist the urge to eat it. (It’s so good!)
Fold in the chopped apples along with the lemon juice.
Spoon the batter into your prepared pan.
Bake for 35-40 minutes in the preheated oven. Check it occasionally and if the top begins to brown too quickly, you can cover it with some foil.
Remove from the oven and allow to cool for about 15 minutes before attempting to remove the cakes from the pan.
Once completely cool, you can add a light dusting of confectioner’s sugar, if desired.
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BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
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