Cinnamon Apple Bundt Cake

I was looking for inspiration for our Boxing Day bundt. With it being the festive period, I had done my fair share of 'lolling about' (this means being a bit of a slob - this was not intended to be some 'down with the kids/street' way of saying I've been laughing a lot). This also means that we've watched a lot of Vine Comp of the Week. And there it was. Inspiration.

For those of you who are unfamiliar with Vine Comp of the week, it is basically a collection of short videos made by normal folk like you and I. Granted, they are mainly of people twerking (at least the first ten), a few horrible fights, cats doing funny stuff or people being ridiculous. I love and hate it in equal measure. One of my favourite videos from said compilation is the cinnamon apple Vine. And there we have a cake. I also suggest you watch the clip.

Anyway, the cake. This was one that had to be suitable three ways, on it's own, with cream or covered in custard. As if you put cream on cake... I'm all about the custard. It was really nice served slightly warm too.


Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp lemon extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 tsp cinnamon
• 200ml low fat plain yoghurt 
• 50g apple compote, puree or sauce - something sweet.
• 300g icing sugar
• Apple juice

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and cinnamon.
7. Pour the yoghurt and apple compote into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. When the cake is fully cooled mix the icing sugar with enough apple juice to make a pretty runny icing.
14. Tip it over the cake and let it run down the sides.
15. I also added a few sugar lumps and a bit of glittery icing sugar.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.