You will see many Bundt cakes in my baking! We absolutely love them and it’s a great weekend breakfast/treat. This is a fruit variation as I had apples and blueberries that needed using up – you could use either or both – it’s up to you! And if you don’t have a Bundt tin, just use a loaf tin.

Ingredients:

• 80g unsalted butter, softened

• 200g self raising flour

• 3 eggs, room temperature

• 150g caster sugar

• 2 apples, chopped into small pieces

• handful of blueberries, crushed with your fingers if desired

• Bundt tin, greased with butter and dusted with flour

Method:

1. Heat oven to 180oC/350oF

2. Whisk 3 eggs and 150g sugar until pale. Start adding butter, a bit at a time, whilst whisking. Add flour, a bit at a time again.

3. Add the apples and blueberries, tip into the prepared pan and bake for about 40 minutes. Test with skewer to check if it’s cooked – if the skewer comes out clean, take the cake out of the oven and let cool for 5 minutes, then turn out and let it cool down.