Cook1 hr 5 min
I love apple and frangipane cakes and thought I would make it in my favourite bundt tin. The almonds, buttermilk and apples make the cake very moist so it keeps well. It’s really good still slightly warm with some fresh cream, and if you really want to spoil yourself, add some Amaretto to the cream.
Apple Frangipane Bundt Cake
For the Cake
- 240g unsalted butter, softened
- 300g caster sugar
- 1½ tsp almond extract
- 2 tsp vanilla extract
- 4 large eggs
- 300ml buttermilk
- 260g plain flour
- 100g ground almonds
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
For the Filling
- 3 tart apples
- 1 tsp ground cinnamon
- 3 tbsp caster sugar
- Green sugar to decorate
- Preheat the oven to 180C/160C fan. Grease and flour a 2.8 liter Bundt tin.
- In the bowl of an electric stand mixer, beat together the butter and sugar until light and fluffy then beat in the vanilla and almond essence.
- In a separate bowl, sift together the flour, baking powder and bicarbonate of soda then mix in the salt and ground almonds.
- With the mixer on medium speed, beat the eggs in one at a time until well incorporated. At this stage the mixture might curdle. To prevent this happening add a tablespoon of the flour mixture with the first egg.
- Turn the mixer down to a low speed and add the buttermilk. Slowly add the flour mixture and beat until well combined.
- Peel, core and chop the apples into small cubes and place in a bowl with the sugar and cinnamon. Stir until well combined.
- Spoon a layer of the batter into the prepared Bundt tin then spoon on a layer of the apple mixture. Add another layer of the batter followed by a layer of apples. Finish with a layer of the batter and smooth the top.
- Bake the cake for 60 – 65 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 20 minutes before turning it out of the tin to cool completely.
- Sprinkle with a little green sugar to decorate.