At a glance
First we grate the apples with lemon juice, then whip up a buttery base and fold in the dry ingredients full of warming spices. The batter goes into the tin, and then it's just a matter of patience during the longer bake, which gives you a beautifully moist, fragrant bundt cake that only needs a light dusting of sugar once turned out.
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Grate the apples
First, preheat the oven to 160°C. Peel the apples and grate them coarsely. Immediately toss them with the juice of one lemon so they don't turn brown.
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Cream the base
Beat the butter with the sugar until fluffy. Add the eggs one at a time, along with the cream. Keep beating until you get a smooth mixture.
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Mix the dry ingredients
In a second bowl, combine all the dry ingredients – flour, baking powder, baking soda and the spices.
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How it went
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