Apple and Cinnamon Bundt Cake
Apple cinnamon bundt cake with rice milk is the perfect Christmas Cake for your festive table this year.
- 61 - 90 Minutes
- Medium
- 6-8
Method
Ingredients
Ingredients
- 300ml Tilda Rice Mlk
- 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
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Preheat the oven to 175 degrees Celsius.
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Combine the dark brown sugar, cinnamon and nutmeg in a bowl.
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Sieve the flour into the bowl and then add the rest of the dry ingredients apart from the light brown and caster sugar.
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Mix until all ingredients are evenly distributed.
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Combine all the wet ingredients into a separate jug.
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Add the caster sugar and light brown sugar to the wet ingredients and mix until dissolved.
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Make a well in the middle of the flour mixture and pour the wet mixture into the centre.
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Gently mix until all the ingredients are combined. Do not over mix.
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Spray and flour the bundt tin and then evenly spoon the mix into the tin.
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Bake in the oven on a middle shelf for 60 minutes or until cooked through.
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Take the bundt tin out of the oven and let rest for 15 minutes.
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Put a plate over the top of the bundt tin and flip over. Gently remove the bundt tin.
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Allow to cool.
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Sprinkle with icing sugar and add any additional decorations.
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Serve on its own or with double cream
