A delicious most cake you'll make over and over.
- 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
Mix together 1 cup icing sugar, ½ teaspoon cinnamon and 1-2 tablespoons milk.
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.
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.
Drizzle cinnamon glaze over top of cake, allowing some to drip over the sides. Top cake with cooled pecans.