The Bundt Cake with Caramelized Apples and Digestives is very easy and quick to prepare, and you’ll only manage to stop eating it once the last slice is gone. So this time, instead of dipping the biscuits in milk, let’s put them in this delicious bundt cake.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups apples (to peel)
- 3 tbsps brown sugar
- 0.7 oz butter
- 2 tbsps water
- 2 eggs
- 0.75 cup sugar
- 0.5 cup corn oil
- 1 cup mascarpone
- 1.5 cups all-purpose flour
- 1 packet baking powder (about 0.56 oz)
- 1 cup Digestive biscuits
Steps
Wash, peel, clean and dice the apples. In a pan, melt the butter, add the brown sugar and water, and when dissolved, add the apples. Cook for a few minutes, stirring occasionally, until the liquid has evaporated and the apples are slightly caramelized. Turn off the heat and let them cool completely.
In a bowl, combine the eggs with the sugar, and beat until the mixture becomes frothy.
Slowly pour in the oil, continuing to beat with the whisk.
Add the mascarpone gradually, beating until everything is well combined.
The mixture should be frothy and soft.
Sift the flour with the baking powder and incorporate gradually, mixing gently with a spatula.
Finely chop the biscuits with a mixer and add them to the mixture, mixing delicately so that the ingredients are well combined.
At this point, add the completely cooled caramelized apples and mix.
Pour the mixture into a 10-inch bundt cake pan, bake at 350°F for about 30-35 minutes. Always do the toothpick test; if it comes out dry, the cake is well baked.
Take it out of the oven, sprinkle with powdered sugar, and enjoy!
Tips, Advice
You can use any type of apples you like; I usually prefer the slightly tart ones.
If you enjoyed the Bundt Cake with Caramelized Apples and Digestives, try the other sweet bundt cakes:
