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Citrus Apple Turmeric Cake, plated close up

Citrus Apple Turmeric Cake Recipe

Citrus Apple Turmeric Bundt Cake is a delightful 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.
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Prep Time 20 minutes
Cook Time 1 hour 18 minutes
Course Brunch
Cuisine American
Servings 8 Servings

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.
Keyword Brunch, Bundt Cake, Cake, Coffee Cake, Dessert, Tea Cake