Apple Cinnamon Bundt Cake

A soft, tender apple cinnamon cake, with coarsely chopped walnuts that add a little crunch and a special flavor. It's a light, quick cake that's well worth adopting.

Ingredients for a 9-inch (22 cm) Bundt pan

• 6 large eggs, at room temperature.
• 200 g sugar (1 cup).
• 165 g all-purpose flour (1⅓ cups).
• 5 g baking powder (1 teaspoon).
• 1 teaspoon vanilla extract.
• 3 medium green apples (such as Granny Smith).
• 1 teaspoon cinnamon (you can use less if you don't love it).
• 30 g walnuts, coarsely chopped.

Instructions

1. Heat the oven to 350°F (180°C).

2. Peel and core the apples and cut them into small cubes.

3. In the bowl of a stand mixer fitted with the whisk, whip the whole eggs, sugar and vanilla for about 6 minutes, until the mixture is pale and fluffy.

   

4. Mix the flour, baking powder and cinnamon together and sift them into the mixer bowl. Mix briefly until the flour is absorbed.

5. Stop the mixer, toss the apple cubes and walnuts in a little flour and gently fold them in.

6. Grease the pan with a little oil and pour in the batter.

7. Bake the cake for about 40-50 minutes.

8. Let cool completely, then dig in.

Good to know

• Keep the cake at room temperature, wrapped well.
• Mix the batter as little as possible after adding the flour.
• You can also make the cake in a regular round pan.