Apple Butterscotch Bundt

As it’s the first week of Autumn, my favourite time of year, and I haven’t made a Bundt cake in ages, I thought I’d try another bake from this fabulous book:

FullSizeRender (4)

This is a lovely, spicy apple cake, packed with chopped toasted walnuts, all topped off with a butterscotch icing – perfect flavours for Autumn.  The amount for each ingredient may sound very precise, that’s because it’s a conversion from an American recipe.


INGREDIENTS for the cake

360g self-raising flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

360ml vegetable oil

200g golden granulated sugar

110g soft light brown sugar

3 medium eggs

2 teaspoons vanilla extract

500g peeled, diced apples (I used Braeburns)

100g walnuts, toasted and chopped

INGREDIENTS for the Butterscotch icing

110g soft light brown sugar

80ml double cream

57g unsalted butter, cut into small pieces

1/4 teaspoon salt

93g golden icing sugar



  1. Preheat the oven to 165C/GM3.  Grease the inside of a 2.8 litre Bundt pan with melted butter and dust lightly with flour or use cake release.
  2. Toast and chop the walnuts – set aside to cool.
  3. Peel and core the apples.  Dice into 1cm cubes, place in a bowl of cold water with lemon juice to stop them browning.
  4. In a stand mixer fitted with a whisk attachment, whisk together the vegetable oil, granulated sugar and soft light brown sugar until thoroughly combined.
  5. Add the eggs, one at a time, whisking on a slow-medium speed, whisking thoroughly.  Add the vanilla extract.
  6. Mix together the flour, cinnamon, nutmeg, salt and bicarbonate of soda until well combined.  With the mixer of a low setting, gradually add the flour until well combined.
  7. Stir the apples and walnuts in by hand.
  8. Pour the batter into the prepared tin and bake for about 1 hour and 15 minutes.  It will be a dark golden brown, and when inserted a cake tester should come out clean when inserted.
  9. Leave to cool in the tin for 15 minutes, and then invert the cake onto a cake rack and leave to cool.
  10. Make the butterscotch icing.  Over a low heat, melt together the cream, butter, soft light brown sugar and salt, stirring constantly until the sugar and butter have melted.  DO NOT LET IT BOIL.
  11. Remove from the heat and pout into a heat proof bowl, and leave to cool until it reaches room temperature.
  12. Once you’re ready to decorate the cake, whisk the golden icing sugar into the cooled butterscotch mixture until it is smooth.  Use it immediately as it sets very quickly.  Pour the icing over your cooled cake and serve.

This cake will keep in an airtight container at room temperature for up to two days.