Ingredients
- 2¼ cups plain flour
- 2 cups caster sugar
- ½ teaspoon bicarb
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 250g softened butter
- ⅓ cup Greek-style yoghurt
- 1 Granny Smith apple, grated
- ½ cup pecans
- 2 tblsps maple syrup
Cinnamon Glaze
Mix together 1 cup icing sugar, ½ teaspoon cinnamon and 1-2 tablespoons milk.
Method
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Preheat the oven to 180ºC (160ºC fan forced). Grease a 23cm fluted ring bundt pan. Place first seven ingredients into a bowl and beat at medium speed with electric beaters for 3 mins, scraping down the bowl occasionally. The mixture will become much paler in colour. Fold in the grated apple.
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Pour mixture into prepared pan and bake 1 hour. Stand 10 mins, then turn onto a wire rack to cool. Meanwhile, toss pecans in maple syrup and bake for 15 mins.
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Drizzle cinnamon glaze over top of cake, allowing some to drip over the sides. Top cake with cooled pecans.
