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Moist and Soft Apple Chunk Banana Bunt Cake

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2 apple banana bread bundt cake recipe easy cinnamon better baking bible blog no eggs no milk dairy free lactose cheap budget recipe bundt pan blog

A bunt cake that melts in your mouth! Inspired by the fall season just around the corner, this apple chunk banana bunt cake is a spin-off of regular banana bread. I am a huge fan of banana bread and so is everyone in my family – we’ve tried all the combinations you could think of except spicing it up with apples! All I basically did was follow my classic banana bread recipe I posted here and added one large chopped apple to the mix (I also omitted the chocolate). The apples made the bread super duper moist and down right addicting. Baking it in a bunt pan and sprinkling powdered sugar on-top gave it a little more oomph. Here’s the recipe once again: 

Quick tip: Because of the apples, I baked my bread about 10-15 minutes longer than usual because it was really moist. I also covered the top with tin foil near the end to give the insides time to bake and to prevent the top edges from burning!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Moist and Soft Apple Chunk Banana Bunt Cake

 
Ingredients:
 
  1. 1 large apple, chopped into small chunks
  2. 2 cups All purpose flour
  3. 1 cup fine oatmeal
  4. 1 tsp baking soda
  5. 2 tsp baking powder
  6. 1/8 tsp salt
  7. 1 tbsp cinnamon
  8. 1/4 cup oil
  9. 2 tsp vanilla extract
  10. 4 ripe bananas
  11. 2 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)
Instructions:
 
  1. Preheat the oven to 180 C and greese a loaf pan.
  2. Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
  3. Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped apples.
  4. Pour into loaf pan and bake for about 1 hour and 10 minutes or until a toothpick comes out clean.

The Most Delicious Red Velvet Cake

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red velvet cake recipe cream cheese white chocolate frosting shaved ideas valentines day most delicious easy better baking bible blog

Red Velvet Cake / Theresaunfried / CC BY, RED VELVET CAKE / STEVEN LABINSKI / CC BY

Soft, moist, and delicious, this red velvet cake is TO DIE FOR! For Valentine’s Day, birthday parties, holidays, and get togethers, this gorgeous red beauty is the perfect choice of cake for any occasion!  Filled with a sweet chocolate ganache and cream cheese frosting, you really can’t get any better than this. Red velvet is a huge hit down in the south, with it being one of the most favorite cakes to date. I was never a huge fan of it myself, until I made it at home – store bought red velvet cakes can’t compare!

* The original photo of this cake that goes along with the recipe used milk chocolate ganache. This one in the photo above uses white chocolate ganache. So whichever you prefer you can use for your recipe.

The Most Delicious, Moist, Red Velvet Cake

Moist red velvet cake filled with chocolate ganache and topped with a cool, cream cheese frosting.
 
Ingredients:

 

Red Velvet Cake:

– 2 cups plain flour

– 1 tsp baking powder

– 1 tsp baking soda

– 1 tsp salt

– 2 tbsp unsweetened cocoa powder

– 2 cups sugar

– 1 cup vegetable oil

– 2 eggs

– 1 cup buttermilk

– 2 tsp vanilla extract

– 1-2 oz. red food colouring

– 1 tsp white vinegar

– 1/2 cup prepared plain hot coffee

 

Chocolate Ganache:

– 1/2 cup double cream

– 50 grams chocolate chips or chopped chocolate

 

Cream Cheese Frosting

– 300 ml. whipping cream

– 1 1/2 cup cream cheese

– 1 cup confectioners sugar

Directions:
 
Red Velvet Cake:
 
  1. Preheat oven to 325F. Grease two 9″ cake pans and line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, cocoa powder and salt.
  3. In a separate bowl, combine sugar and vegetable oil. Mix in eggs, buttermilk, vanilla and food colouring until well combined. Stir in coffee and vinegar.
  4. In a separate mixing bowl, put 1/4 of the dry ingredients and gradually add wet ingredients, altering with the dry and wet ingredients until combined.
  5. Equally divide the batter between two prepared pans. Bake for about 30-40 mins or until toothpick comes out clean.
  6. Remove cake from oven, and transfer to cooling rack still in the pan. Allow 10 mins to cool and run a knife around the edges to loosen the cake. Peel off parchement paper and let it cool completely.
Chocolate Ganache
 
  1. In a medium sauce pan, heat the double cream just before it comes to a boil. Remove from heat, add chocolate and stir until smooth.
  2. Place ganache in fridge to cool and thicken or just until it becomes spreadable.
  3. Flip cake layers upside down and spread half of the ganache on each layer. Place in fridge to set.
Cream Cheese Frosting
 
  1. Whip the whipping cream until thick and add in cream cheese and confectioners sugar. Whisk unti combined.
  2. Place one cake layer on a plate and frost with 1/2 cup of frosting. Place second layer on top and frost with another 1/2 cup. Use the rest of frosting to frost the whole cake.
  3. To decorate, sprinkle shaved white chocolate over the top.