Apple and Cinnamon Bundt Cake

Name: Apple and Cinnamon Bundt Cake
Cook time: 30 min
Total time: 30 min
Yield: 6-8
Ingredients: 300ml Tilda Rice Milk; 55g dark brown soft sugar; 4 tsp cinnamon; 1/2 tsp nutmeg; 470g plain flour; 2 tsp baking powder; 1 tsp bicarb of soda; 1/2 tsp salt; 100ml oil; 120ml butter or plant butter melted; 100g light soft brown sugar; 100g caster sugar

Apple cinnamon bundt cake with rice milk is the perfect Christmas Cake for your festive table this year.

61 - 90 Minutes
Medium
6-8

This recipe uses:

Classic Organic Rice MLK

Where to buy

Ingredients

300ml Tilda Rice Milk
55g dark brown soft sugar
4 tsp cinnamon
1/2 tsp nutmeg
470g plain flour
2 tsp baking powder
1 tsp bicarb of soda
1/2 tsp salt
100ml oil
120ml butter or plant butter melted
100g light soft brown sugar
100g caster sugar

How to make Apple and Cinnamon Bundt Cake

Preheat the oven to 175 degrees Celsius.
Combine the dark brown sugar, cinnamon and nutmeg in a bowl.
Sieve the flour into the bowl and then add the rest of the dry ingredients apart from the light brown and caster sugar.
Mix until all ingredients are evenly distributed.
Combine all the wet ingredients into a separate jug.
Add the caster sugar and light brown sugar to the wet ingredients and mix until dissolved.
Make a well in the middle of the flour mixture and pour the wet mixture into the centre.
Gently mix until all the ingredients are combined. Do not over mix.
Spray and flour the bundt tin and then evenly spoon the mix into the tin.
Bake in the oven on a middle shelf for 60 minutes or until cooked through.
Take the bundt tin out of the oven and let rest for 15 minutes.
Put a plate over the top of the bundt tin and flip over. Gently remove the bundt tin.
Allow to cool.
Sprinkle with icing sugar and add any additional decorations.
Serve on its own or with double cream