Its that time of year…….all things Autumn ( sorry I’m English its certainly not Fall 🙊)
Well as some know Great British Bake Off is back, and we get a next weeks spoiler alert at the end, so I knew it was 1920’s theme and a prohibition bake, so Ive made you something a little different
Bundt cakes are not as ‘big’ here as say Germany or over the pond, and to be fair I own the grand total of two. The one in this bake and a mini (not mini its American 🙊) 6 Bundlette tin sent by carrier pigeon by Denise to calm my ranting 😘
Anyhow I’m stating facts, if you want high definition its not going to happen my pan is what it is and this is an Apple cake not the most Artistic of bakes and neither should it be its home comfort food on a plate
With 1920’s in mind I had to think how to pimp it up…….cocktails are always and answer, when you introduce booze to a bake it takes it up a notch
That being said if you want to make this alcohol free I’ve given you options too
So when speaking to ‘ The Management’ aka Kerry she came up with a suitable cocktail because I was clueless and actually at work, so left her to it she handy like that 😜😜
An Applejack (old fashioned ) really !!!!!! Not the My Little Pony Variety, that funnily enough Kerry knew all about …..but that a whole new blog post 😂😂
So Well I couldn’t actually get any Applejack or Apple Brandy that was hitting the vegan vibe , so I’ve taken all the components I could and rolled it into a cake and frosting
The method I used here as with all my posts are in real time, one continuous bake so this the cake baked on the day and decorated 24 hours later.
I find letting GF bakes sit in the fridge covered or in a sealed container for 24hrs, always benefits them for two reasons, the moisture absorbs further and also the crumb structure becomes less fragile. That for actual cake decorating is important for me anyway.
Right lets crack on and get this Bundt out the tin……… ( and for your info I’ve never had an issue and stick…..YET )
Applejack Old Fashioned Bundt Cake GF, DF, V
A Moist Apple Bundt Cake with all the elements of an Applejack old fashioned cocktail
Bakes in a 9 in x 4 in bundt tin
If you require a non alcoholic version replace the brandy and bitters with freshly squeezed orange juice
If dehydrating Apples thinly slice add to the water and Lemon juice
Dry on a paper towel and dehydrate for 10 hours on 55 C
Ingredients
- The Cake
- 400 g of Gluten Free Plain flour + 2 tbsp for Chopped Apples ( Dove farms UK or Pilsbury US are my recommendations if you are not using your own blend )
- 3/4 tsp Xanthan Gum
- 1 1/4 tsp Baking Soda
- 4 tsp Baking Powder ( check for GF qualities )
- 175 g Caster or Superfine Sugar
- 75 g Brown Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp of Grated Nutmeg
- 2 tsp Vanilla
- 350 ml of Non Dairy Milk ( I use Soy )
- 115 ml Canola or Sunflower Oil
- 50 mls Apple Brandy or Brandy
- 175 g Grated Apple ( 2 small apples ) unpeeled
- 200 g Chopped Apples ( 2 small apples ) unpeeled but cored
- 2 tbsp Lemon juice
- 250 g Icing or confectioners Sugar
- 40 g Vegan Butter ( I used Pure Dairy Free or Earth Balanced US )
- 2 tbsps Brandy or Apple Brandy
- 2 tbsps Freshly Squeezed Orange Juice
- 1/4 tsp Cocktail Bitters
- 1 tbsp granulated sugar 1 tsp cinnamon
- one to two small apples
- 250 mls water
- 1 tbsp Lemon Juice
THE FROSTING
CINNAMON SUGAR
DEHYDRATED APPLES
Directions
- Pre heat your oven to 160 c fan / 170 c standard/ 320 F
- Grease your bundt tin well, I use Wilton Cake Release Its GF and Vegan and set aside
- Mix the Flour, Baking Soda, Baking Powder in a bowl with a whisk
- Add the Caster Sugar / Superfine , Brown Sugar , Cinnamon and nutmeg to the Flour and Mix again
- Sieve into a large bowl or stand mixer bowl….NO SHORTCUTS JUST DO IT 😜
- Combine the oil, milk brandy vanilla and bitters in a medium bowl
- Add to the mix and whisk with a balloon whisk on medium speed for 3 minutes ( number 3 on Kitchen Aid or medium hand whisk
- Grate the Apple and add a tsp of lemon juice and mix it threw set aside
- Chop the Apples into small pieces 1/2 in pieces,
- Toss the cut apples in 1 tbsp of lemon juice then scatter 2 tbsps of flour over the apples
- Add the Grated Apples to the batter and stir in with a spatula
- Add the Chopped Apples and add to the batter and stir in
- Transfer into your tin and place on baking tray, give the tin a quick tap on the work surface to remove any air bubbles
- Place in oven on middle shelf and bake of 80 minutes, check with a cake tester or metal skewer for doneness if it requires a little longer check every 5 minutes until baked
- Transfer tin onto a baking tray and leave for 20 minutes
- Hold your breath, take the bundt and place on the baking tray and place the wire rack and flip the rack and cake so it is now the right way up
- Leave for a minute or two whilst gravity works and voila you have your bundt
- Leave to go cold and place in the fridge for a further 2 hours
- Trim the bottom if desired
- Sieve the icing sugar / confectioners sugar
- Melt the butter in the microwave or in a small pan
- Add the butter 2 tbsp of orange juice , brandy and bitters to the icing sugar and mix til smooth
- You may need to add more orange juice to get the right consistency, then when you make a ribbon with the frosting it should sink back in after 15 seconds
- Frost your bundt
- I use the disposable icing bag method. i cut the bag end to the size of your dent or ripple from the tin
- Make your cinnamon sugar by adding the cinnamon to the granulated sugar and mix together
- Decorate as required
- Enjoy
THE FROSTING
So there you go , my Version of an Applejack Old Fashioned, I hope you approve, something a little different for your autumn table.
Out in one piece and full of flavour and booze, to warm the cockles of your heart
So here’s the rest of the pictures, I do think the dehydrated Apples set it off, but please place them on as serving as they can go limp. once dehydrated sort in an air tight container.
Don’t forget the cinnamon sugar it adds just that little extra too😍😍😍
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