Bundt cake with apple pear compote and anisseeds
I am soooo happy with my new Bundt tin! I love it.. And you probably understand too that you will be seeing this one on a regular basis now here. Simply because I cannot resist and simply because I loooove bundt cakes. I can come up with the weirdest combinations and they all taste good. And I probably now jinxed myself saying that, but well it has to go wrong at some point so might as well be now.
The recipe I use for my bundt cakes is essentially always the same base recipe or a variation of the very first one. Everytime I come up with a new flavor combination I print out the first one and then I start with the puzzle. If I replace this with that, can I combine that flavor than with such or such? Especially when it comes to the liquids used you can come up with endless variations. You can ad yogurt, but also milk, buttermilk or fruitjuices.
In this case I used orange juice in this recipe. I had wanted to add some zest but forgot. The filling is only apple pear compote. I had a large jar of that left and threw in quite a bit. Looking back I could have added lots of other things such as extra apple, nuts, raisin, chocolate… o or apricots! Also good… Anyway, a new variety is just around the corner and starting to form in that weird brain of mine.
Instead of regular butter I used burned butter this time. Love that caramel flavor!
I never really mind that my bundt cake batter is always just a bit too much for a regular tin. I have a little mini cake tin that I put the remains in. Makes for a perfect little test cake. And since the big ones needs to be photographed first it is ideal so we can at least have a taste to see how it went, right?
Bundt cake with apple compote and anis seeds
- 500 gram flour
- 250 gram sugar
- 16 gram baking powder
- 300 ml yoghurt
- 200 ml orange juice
- 300 gr apple pear chutney
- 250 gr egg
- 250 gram butter
- 2 tsp cinnamon
- 1 tsp ginger ground
- 1/2 tsp cloves ground
- 1 tsp anis seeds
- 1 tsp cardamom ground
- 200 gram dark chocolate
- 200 gram double cream
- festive sprinkles for decorating
- Preheat the oven to 180 C.
- Put your butter in a small saucepan on the fire and leave this on after it is all melted. Let the butter boil until you get a burned butter. Be careful as you don’t want a black butter and you can smell it when it is done. The butter will be brown. Leave to cool.
- Mix all dry ingredients together in a large bowl (flour, sugar, cinnamon, cardemom, cloves, ginger and baking powder) Mix this well.
- Put the wet ingredients in another bowl (yoghurt, egg, orangejuice, compote) and mix this well. Add the two together and mix until combined. Do not overmix.
- Add the melted butter and mix until it is all combined.
- Grease your bundt tin well with butter and dust with flour. Tap out the excess flour. Pour your batter into the tin and put in the oven. After 45 minutes check if it is done with a wooden skewer. If it comes out too wet put back in the oven and bake some more and than check again.
- if the top of the cake gets too dark, cover with foil for the last couple of minutes
- As soon as the cake is done leave to cool for five minutes in the form and then turn out onto a cakerack to cool completely.
- For the ganache heat the cream until just below boiling. Pour this over the dark chocolate and stir until it is all dissolved and mixed well. Leave to cool of until the right consistency and then pour over the cake
- Decorate and eat!
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.