Finish your spring table with your very own Easter Bundt cake. Deborah and her kids show us how to create a spiced apple cake, with decorations that will add a colourful touch to your meal!
Follow the video or keep scrolling for a handy how-to guide. We’d love to see your creations too, so please share what you make on social and tag us in #mymonsoon
Spiced Apple Easter Cake
375g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
300ml vegetable oil
120g plain yoghurt or sour cream, at room temperature
250g light or dark brown sugar
100g caster sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
3 medium apples, (I used Granny Smiths) peeled and chopped into small chunks
Apple icing sugar (for decorating the top of the cake)
400g icing sugar
40g unsalted butter
50g apple juice
Homemade icing sugar sprinkles
150g icing sugar
1 tablespoon golden syrup
2 tablespoons cold water
I love decorating my cakes with sprinkles but it’s not always easy to find them, and it’s fun and easy to make your own. Try and make these the day before to give them time to dry.
Simply mix all the ingredients in a mixer, then colour with food gel colours, put into icing bags and snip the end to create a fine nozzle. Then pipelines onto baking parchment and leave to dry overnight. Don’t worry if your lines are squiggly, you’re going to cut them into small pieces anyhow. When dry take a knife and cut them whatever length you fancy. These can then be stored in a Tupperware container to use at a later date.
Cake baking instructions
Preheat oven to 325°F (160°C)
In a medium bowl, whisk the oil, yoghurt, brown sugar, castor sugar, eggs, and vanilla together until combined and creamy. Then add the dry ingredients – the flour, baking soda, cinnamon, nutmeg, and salt together slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
Oil your Bundt pan or baking tin with butter and dust with flour to make sure all the deep rills are covered (I often use a brush to make sure I get into all the crevices) Spoon/pour the thick batter into the prepared Bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, and also if you split your mixture between more cake tins. I used a 9-inch Bundt pan. The cake doesn’t rise a huge amount. It’s not a fluffy sponge. Instead, it’s a moist fruity cake. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to ice!
Icing sugar decoration
I decided to decorate my cake with grass and flowers, but you could easily make the icing sugar runnier with more apple juice and then pour it over. It will run down and look just as pretty. To make the icing use a mixer or a handheld mixer and combine the icing sugar and the butter, then slowly pour in the apple juice to combine. When mixed spoon into separate bowls and add your gel colouring. We chose peach and pink for the flowers and mint green for the grass. Then put into separate icing bags with the nozzles you wish to use and start piping. Add your chocolate easter eggs and sprinkle over your homemade sprinkles to finish off the look.
Complete your Easter table and take a look at our dedicated blog here >