What welcomes autumn more than an apple cake - the change of seasons is always exciting in the culinary world don't you think? Fall is one of our favorites. This year I noticed apples on our trees earlier than ever - here they are...

We usually share them with the birds but I thought I ought to jump in quickly and make an apple cake just in case the birds didn't want to share with us...

The addition of orange juice, zest and of course a healthy pinch of cinnamon really does get you in the mood for all the squashes, mushrooms and apply delights of the season. If you don't have a greedy family (unlike me) this cake will keep well in an airtight container for a few days.

Apple, Orange and Cinnamon Bundt Cake.

2sticks unsalted butter
1¾ cups sugar
Zestof 2 oranges
4large eggs
3cups all purpose flour
1teaspoon baking powder
1teaspoon baking soda
1teaspoon ground cinnamon
½teaspoon salt
1cup buttermilk
1teaspoon vanilla extract
2large apples, peeled and thinly sliced, tossed in 2 tablespoons flour
1tablespoon confectioner’s sugar (optional)

For the syrup;

¼cup orange juice
¼cup sugar

Heatthe oven to 350F

Creamthe butter, sugar and orange zest together in the bowl of an electric mixeruntil very light and creamy.

Addthe eggs one at a time, scraping down the bowl after each addition.  Beat until well incorporated.

Mixtogether the flour, baking powder, soda, salt and cinnamon together in a bowl.

Mixtogether the buttermilk and vanilla extract together in a measuring jug.

Addhalf the flour mixture into the creamed butter, sugar and egg mixture and beatvery gently to combine.  Add the buttermilkthen finish off with the remaining flour mixture.  Combine gently. 

Stirin the sliced apples tossed in the flour. Pour the batter into a prepared bundt cake mold, place on a baking trayand bake in the oven for approximately 50-60 minutes or until risen and golden.

To make the syrup;

Whilethe cake is baking make the syrup. Combine the sugar and juice together in asmall pan, heat until simmering, stir well until the sugar has dissolved.  Set aside.

Allowthe cake to cool in the mold for 10 minutes, then unmold and allow the cake tocool on a baking rack.  Place a largeplate until the cake then spoon the syrup over the cake allowing it to absorbinto the sponge.  When the cake isthoroughly cooled dust with confectioner’s sugar if desired.