Description
For best result, use a jubilee bundt pan
Ingredients
Scale
- Cake:
- 1 ¼ cups canola oil or melted coconut oil
- 2 cups organic raw sugar
- 3 eggs, at room temperature
- 2 teaspoons organic vanilla extract
- 2 cups organic spelt flour
- 1-cup all-purposed unbleached flour
- 1-teaspoon baking soda
- 1-teaspoon kosher salt
- 1-teaspoon ground cinnamon
- 4 cups peeled and diced assorted apples (approximately 4 to 5 apples, I used a combination of red and green apples)
- Glaze:
- ¾ cup organic raw sugar
- ½ cup organic evaporated milk
- 8 tablespoons (1 stick) organic salted butter
Instructions
- Preheat oven to 325 degrees F. Prepare your Bundt pan – either grease and lightly flour or use baking spray.
- Using an electric mixer, in a large bowl, mix the oil and sugar until creamy in texture. Add the eggs and vanilla and mix.
- In a medium bowl, sift the flour, baking soda, salt, and cinnamon. Add to the wet mixture and using a wooden, mix until well incorporated. Do not over mix. The batter will be thick. Add the chopped apples and mix again.
- Pour the batter into the Bundt pan and bake until a toothpick inserted in the center of the cake come out clean, about 1 hour 10 minutes.
- Towards the end of baking the cake, make the glaze. In a small saucepan, combine the raw sugar, evaporated milk, and butter over medium heat. Cook, stiffing, for approximately 3 to 5 minutes, until mixture has melted. Keep warm.
- When the cake has finished baking, leave it in the pan and using a wooden skewer or toothpick, poke holes all over the cake. Pour three-quarters of the glaze on top of the cake while it is still in the pan and hot. The holes will soak up the glaze. Allow the cake to rest for 30 minutes.
- Invert the cake onto a cake plate and pour the remaining glaze on top. (If needed, heat the glaze slightly over low heat).
Notes
The equipment section above contains affiliate links to products I use and love!
