I can only apologise for not posting this sooner, as it is a recipe that you undoubtedly need in your life. I found this recipe on tassy bakes and it was love at first sight. Thankfully, even after the initial honeymoon period, this cake and I are still going strong. It was heavenly, so moist and ten times better warm (even though it is delicious cold). When I made the cake, I was convinced something wasn’t right and that it would never cook because the mixture was so liquidy; low and behold though, the most delicious and moist (and cooked) cake came out of the oven 40 minutes later. It is no lie that I really love a bundt cake and this might just be my favourite; it is a very close call though, between this and almond bundt cake. Don’t even get me started on bundt tins! This cake is just too good to be true, the apple chunks, the divine ginger flavour, the almost syrup like, spiced flavour of the sponge. Mercy me, just make this cake right now please!
I made this using gluten free flours and it came out beautifully. It would, of course, work as well (if not better, although I’m not sure that is possible) with normal flour.
- 300 g of butter
- 150 g of dark brown sugar
- 150 g of light brown sugar
- 200 g of golden syrup
- 300 ml of milk
- 300 g of plain/gluten free plain flour
- 100 g of self-raising/gluten free self-raising flour
- 5 tsp of (gluten free) baking powder
- 1 tsp of cinnamon
- 2 tsp of ground ginger
- A pinch of salt
- 4 eggs
- 2 inches of grated fresh ginger
- 2 apples, peeled and diced
- 100 g of dark brown sugar
- 20 g of butter
- 3 tbsp of golden syrup
- Preheat the oven to 180°C.
- Grease and flour your bundt tin. For particularly intricate tins, I like to put them in the freezer for ten mins or so and then use a pastry brush to paint melted butter all over the inside of the tin and then flour as normal. This method is great for greasing areas containing a lot of detail.
- Melt the butter in a saucepan, over a high heat, add the sugars and syrup and stir until all the butter has melted and the ingredients have combined.
- Remove the saucepan from the heat and allow to cool for a few minutes, then stir in the milk.
- In a large mixing bowl, sift the flour, baking powder, spices and salt.
- In a jug, whisk the eggs.
- Mix the butter/syrup mixture into the bowl, in stages; followed by the eggs, once again, in stages.
- Fold in the apple and ginger.
- Pour your mixture into the bundt tin and bake for 30-40 minutes, until deep golden brown and an inserted skewer comes out clean.
- Remove from the oven and allow to cool for 5 minutes before removing the cake from the tin.
- Whilst the cake is cooling, make the caramel sauce. To do this, place the ingredients in a saucepan and stir until the sugar has dissolved.
- Remove the cake from the tin and place on a wire rack. Place the wire rack over a baking tray and then drizzle the caramel sauce over the cake. The cake being warm means that it absorbs the sauce, yum!!
- Serve warm as it is ridiculously yummy but it is still pretty fabulous served cold! It can be popped in the microwave a slice at time for delicious warm cake on demand.