The best Citrus Apple Turmeric Cake...
Citrus Apple Turmeric Cake Recipe
Citrus Apple Turmeric Bundt Cake is a delicious fusion of bright flavors and warm spices. With every bite, you experience the zesty tang of citrus perfectly balanced by the natural sweetness of apple, creating a harmonious blend that dances on your palate. The turmeric adds a subtle earthy undertone, giving the cake a unique depth of flavor and a stunning golden hue. Its moist, tender crumb is infused with a fragrant blend of spices, making each slice a comforting treat that feels both familiar and exotic.
Citrus Apple Turmeric
Cake Recipe
The velvet texture of this Citrus Apple Bundt Cake recipe, highlighted by the subtle warmth of turmeric, the sweet aroma of vanilla, and the vibrant zest of citrus, is pure bliss. This exquisite combination transforms each mouthful into a divine experience, tantalizing your taste buds with its perfect harmony of flavors and smooth consistency.
We love this cake for its vibrant flavor profile and the way it combines healthful ingredients with indulgent taste. The citrus and apple bring a refreshing juiciness, while the turmeric not only adds an intriguing flavor but also packs in anti-inflammatory benefits.
Perfect for for brunch, this bundt cake recipe stands out with its visually appealing color and the enticing aroma that fills your kitchen as it bakes. Whether enjoyed with a cup of tea in the afternoon or as a brunch dessert, the Citrus Apple Turmeric Bundt Cake is a beloved favorite for its unique and delightful combination of flavors.
Recipe Ingredients...
Ingredients you will need to make this Citrus Apple Turmeric Cake recipe:
Cake Ingredients
- Pastry flour, with its lower protein content, is ideal for Bundt cakes, ensuring a tender and delicate crumb that enhances the cake’s overall texture and flavor.
- Corn starch, when added to Bundt cake batter, creates a finer, more tender crumb, resulting in a lighter and more delicate finished texture.
- Baking powder, acts as a crucial leavening agent in a bundt cake recipe, causing the batter to rise and achieve a light, fluffy texture.
- Kosher salt, enhances the flavor profile of a Bundt cake, balancing the sweetness and intensifying the overall taste.
- Ground turmeric, imparts a warm, earthy flavor and a vibrant golden hue to a Bundt cake, adding a unique depth and visual appeal to the dessert.
- Ground ginger, introduces a fiery and aromatic flavor profile that pairs with the rich, earthy undertones of turmeric, enhancing the complexity of the Bundt cake’s flavor.
- Citrus zest, injects a burst of freshness into the bunt cake, melding seamlessly with the spiciness of turmeric and ginger to create a dynamic flavor.
- Granny smith apples, lend a crisp and tart flavor to the Bundt cake recipe, providing a refreshing contrast to the warm spices and citrus notes, creating a harmonious balance of sweet and tangy flavors.
Icing Ingredients:
- Powdered sugar
- Citrus juice
- Heavy cream
- Vanilla bean paste
- Citrus zest
Recipe Tools...
- Kitchen Aid, or other stand mixer
- Stand mixer paddle attachment
- Stand mixer whisk attachment
- Rubber spatulas
- Chef knife, or fruit knife
- Peeler
- Bundt cake pan
- Oven
- Measuring spoons
- Measuring cups
Recipe Process
How to make this delicious Citrus Apple Turmeric Cake
- Lightly coat bunt cake pan with butter and flour. I like to use my butter wrappers for this job, it’s a little less messy. Just unwrap your butter, set it in the mixer bowl for later, and rub down the Bundt pan. Add a couple tablespoons of pastry flour and shake the pan around to coat it completely.
- Set oven to 350 F.
- To the bowl of your kitchen aid stand mixer, add room temperature butter, sugar, vanilla extract and salt. Set to speed 2 and mix for 2 minutes.
- Increase mixer speed to setting 8 and continue to mix until ingredients are light and fluffy, about 2 minutes.
- Reduce mixer speed to setting 4 and begin adding room temperature eggs. Add eggs one at a time, mixing for 30 seconds between each addition.
- When the last egg is fully incorporated, pause the mixer and scrape down the sides of the bowl using a rubber spatula.
- Add sour cream, ground turmeric, ground ginger, citrus zest. Set mixer to setting 4 and mix for 2 minutes.
- In a separate mixing bowl, whisk together the flour, corn starch and baking powder.
- Set mixer to setting 2. Add 1/3 of the dry ingredients mixture to the wet ingredients in your stand mixer and mix for 30 seconds.
- Pause the mixer, add lemon juice and another 1/3 of dry ingredients. Scrape down sides, set mixer to setting 2 and mix for 30 seconds.
- Pause the mixer, add the remaining dry ingredients, scrape down sides with rubber spatula, set mixer to setting 2 and mix for 30 seconds.
- Quickly peel and small dice granny smith apples, and toss them lightly with a few tablespoons of pastry flour. Gently fold apples into the cake batter.
Citrus Apple Turmeric Cake Recipe
Equipment
- 1 Kitchen Aid or other stand mixer
- 1 Stand mixer paddle attachment
- 1 Stand mixer whisk attachment
- 2 Rubber spatulas
- 1 Chef knife or fruit knife
- 1 Peeler
- 1 Bundt cake pan
- 1 Oven
- 1 Measuring spoons
- 1 Measuring cups
Ingredients
Cake Ingredients
- 2 ½ cups Pastry flour sifted
- 1 tbsp Corn starch
- 1 tsp Baking powder
- 1 tsp Kosher salt
- 1 tbsp Ground turmeric
- 1 tbsp Ground ginger
- 1 tbsp Citrus zest
- 2 each Granny smith apples, small peeled and small dice
- 1 tsp Vanilla extract
- ½ cup Sour cream room temperature
- 1 cup Unsalted butter room temperature
- 5 each Eggs room temperature
- ⅓ cup Citrus juice
Icing Ingredients
- 1 ½ cups Powdered sugar
- ½ cup Heavy cream
- 1 tbsp Citrus juice
- 1 tbsp Vanilla bean paste
- 1 tbsp Turmeric
- 1 pinch Kosher salt
Instructions
- Lightly coat bunt cake pan with butter and flour. I like to use my butter wrappers for this job, it's a little less messy. Just unwrap your butter, set it in the mixer bowl for later, and rub down the bundt pan. Add a couple tablespoons of pastry flour and shake the pan around to coat it completely.
- Set oven to 350℉.
- To the bowl of your kitchen aid stand mixer, add room temperature butter, sugar, vanilla extract and salt. Set to speed 2 and mix for 2 minutes.
- Increase mixer speed to setting 8 and continue to mix until ingredients are light and fluffy, about 2 minutes.
- Reduce mixer speed to setting 4 and begin adding room temperature eggs. Add eggs one at a time, mixing for 30 seconds between each addition.
- When the last egg is fully incorporated, pause the mixer and scrape down the sides of the bowl using a rubber spatula.
- Add sour cream, ground turmeric, ground ginger, citrus zest. Set mixer to setting 4 and mix for 2 minutes.
- In a separate mixing bowl, whisk together the flour, corn starch and baking powder.
- Set mixer to setting 2. Add 1/3 of the dry ingredients mixture to the wet ingredients in your stand mixer and mix for 30 seconds.
- Pause the mixer, add lemon juice and another 1/3 of dry ingredients. Scrape down sides, set mixer to setting 2 and mix for 30 seconds.
- Pause the mixer, add the remaining dry ingredients, scrape down sides with rubber spatula, set mixer to setting 2 and mix for 30 seconds.
- Quickly peel and small dice granny smith apples, and toss them lightly with a few tablespoons of pastry flour. Gently fold apples into the cake batter.
- Using a rubber spatula, pour the cake batter into the bundt cake pan. Turn the pan and guide with your rubber spatula to get even distribution.
- Place the cake in the oven, center rack and bake for 1 hour and 18 minutes.
- Remove cake from the oven and allow to cool in the pan for 15 minutes.
- Be brave here, flip the cake out onto a cooling rack and allow to cool completely.
- Meanwhile, in a clean mixer bowl with whisk attachment, add all icing ingredients at once.
- Mix on lowest setting until completely incorporated. Place in the refrigerator until use.
- Remove icing from refrigerator 20 minutes before icing your cake. You can whisk it a little more to loosen it up a little.
- Pace a cookie sheet under the cooling rack where the cake is resting.
- Using a rubber spatula, gently guide and pour the icing over the cake. For even distribution, I pour the icing around the most center point of the cake and use the spatula to help it drape down the sides.
- Allow icing to set for 30 minutes.
- Carefully transfer the cake to a pedestal or cake plate, garnish with powdered sugar, mint sprigs and edible flowers.
- Serve this cake sliced with Chantilly cream and fresh blackberries.
When you eat well, you live well—and food should make you feel truly alive!
Becoming attuned to your body and noticing how it feels after your meal helps you become aware of what foods may or may not be the best idea for you to eat.
No one knows your body as well as you do, so instead of following prescriptive diets, listen to your inner cues. This mindful approach helps us eat in a way that supports our overall well-being.
Let’s make cooking at home a joyful, soul-nourishing experience that enriches your life in every way!
