Friday, September 28, 2012

Cream Cheese Apple Bundt Cake

When two of our interns at the firm asked me whether I would bake something for them that they might provide for the team as a goodbye-gift, I had to give it some thought since my work days are currently intense and long. Still, I agreed and in fact, the baking in the evening had a relaxing effect and took my thoughts off work. I deliberately chose easy no-fuss recipes such as this one here. The dough is wonderfully smooth and tender. Patricia from Technicolor Kitchen suggests that one might subsitute the apples for berries, add lemon zest or chocolate chips... sounds all good to me ;-)

(from the lovely Technicolor Kitchen)

315g all purpose flour
1 ¼ teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
170g unsalted butter, at room temperature
250g cream cheese, at room temperature
375g granulated sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
500g apples, peeled and diced into 1cm (½in) chunks
confectioners’ sugar, for dusting

Preheat oven to 180°C. Butter and flour a 12-cup Bundt pan.

Sift the flour, baking powder, salt, and cinnamon into a bowl.

Using a stand mixer with the paddle attachment, beat the butter, cream cheese, and sugar on medium-high speed until the mixture is very light in color – almost white – and the texture is fluffy, about 8 minutes. Scrape the bottom and sides of the bowl once or twice during the process to ensure that the butter is evenly incorporated. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla. With the mixer on low speed, add the dry ingredients; stop mixing as soon as the flour is incorporated. Fold the apples in by hand using a stiff spatula, then scrape the batter into the prepared pan and smooth the top.

Bake for 45-55 minutes or until golden and risen and a skewer inserted in the middle comes out clean. Let the cake cool for 15 minutes over a wire rack, then carefully unmold onto the rack. I usually let Bundt cakes cool completely in the pan and then release them. Dust with icing sugar before serving.

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