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Apple Cinnamon Streusel Bundt

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Cinnamon Apple Streusel Bundt Cake
Slice of apple cinnamon bundt cake

I’ve had a rare home day today with the 2 youngest girls while Mr C & Millie went to a synchro competition in Yorkshire. Being without a car for the day meant I had to choose my recipe wisely, using ingredients I already had in. I’m so pleased that I stuck extra apples in the shopping basket earlier in the week as it meant I could make this divine Apple Cinnamon Streusel Bundt cake. I could tell it was a good bake as Tara couldn’t keep her fingers away,

The extra streusel meant I couldn’t tip the bundt upside down when it came out of the tin (or is that the right way up?) but if anything that added to this cake’s rustic appeal. I made sure that the apples were chopped thinly – I didn’t want huge, hard chunks of apple to be uncooked. I added a generous helping of caramel sauce that we brought back from France and it really worked.

Pouring caramel over cake

As you will see from the picture above, the lure of the pouring caramel was just too much for some little people to resist! Such a pity the pic is dark but it does make me smile.

CINNAMON APPLE STREUSEL BUNDT CAKE

Serves10+
Prep time40 minutes
Cook time1 hours, 20 minutes
Total time2 hours
Meal typeDessert, Snack
MiscChild Friendly, Serve Cold
OccasionCasual Party

INGREDIENTS

  • 2 cups Caster Sugar
  • 1 cup Vegetable Oil
  • 4 Medium Eggs
  • 1 tablespoon Vanilla Extract
  • 1/2 cup Water
  • 3 + 1 cups Plain Flour
  • 1 tablespoon Baking Powder
  • 4 Medium Apples (Peeled and chopped into thin slices)
  • 1 tablespoon Ground Cinnamon
  • 3/4 cups Soft Brown Sugar
  • 1 cup Oats (I used large porridge oats to get a chunky streusel)
  • 4oz Softened Butter
  • 2 handfuls Pecans (I broken the nuts into small ish chunks)

NOTE

I have stuck to the US version of using cups as this recipe seems to work very easily that way

DIRECTIONS

Bundt Cake
1.
Preheat the oven to 160C and butter a large bundt tin then sprinkle with flour
2.
Using an electric mixer, whisk together the oil and caster sugar until well combined. Add the eggs one at a time until mixed through
3.
Add the water, cinnamon and vanilla whilst still mixing on a medium speed
4.
Slow the mixer down and add the 3 cups of flour and baking powder. Fold in the last remnants of the flour until just mixed together.
Streusel
5.
Mix the butter, remaining flour, brown sugar, oats and pecans in a small bowl by hand
Assembling the cake
6.
Pour about 1/3 of the cake batter mixture into the bottom of the bundt tin. Add half of the sliced apple in an even layer and add half of the streusel mixture
7.
Repeat this process until all of the ingredients have been added – You will finish with a layer of the streusel on the top
8.
Place the cake tin on a baking tray and bake in the centre of the oven for 70 mins – I ended up adding an extra 10 minutes and allowed the cake to cool in the oven for 20 minutes when it was turned off.
9.
Leave to cool completely and tip out – Some of the streusel will try to escape when you take the cake out of the tin but you can always stick it back on top (or eat it!)

 

Cinnamon Apple Streusel Bundt Cake

Reader Interactions

Comments

  1. LaaLaa says

    Haha always a bonus when someone can’t keep their hands away. I’m not a big fan of cooked apples but there’s something about anything with cinnamon that screams Autumn. Nice recipe, my nan would love this if I made it x

    Reply

  10. Stephanie says

    This apple cake looks lovely and super moist. I thoroughly enjoyed exploring your blog for this SRC reveal day and I think you picked a great recipe as well. Wonderful SRC post!

    Reply

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