Ingredients
Caramel stonefruit bundt cake
- 50 g Maple syrup
- 50 g Butter
- 80 g brown sugar
- 3 stone fruit, Remove seed and cut fruit into slices/small chunks. See tips
- 125 g Butter
- 200 g raw sugar
- 3 eggs
- 1 tsp vanilla essence
- 80 g Milk
- 120 g sour cream, or yoghurt (not runny)
- 220 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 120 g walnuts, -- turn into walnut meal prior to commencing recipe
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Turn on your oven to 170°C. Prep your walnuts with your dry bowl. Rinse and roughly dry to continue.
- Place maple syrup, butter and brown sugar into thermomix bowl to make caramel. Cook for 5 minutes, varoma temperature, speed 1.
- Pour caramel into base of bundt cake tin (I used a touch of olive oil in the Mix shop bundt tin and it worked perfectly. Ensure your baking tin is prepped adequately. Layer fruit in base of tin.
- Cream butter and raw sugar for 1 minute, speed 3. Use spatula to scrap sides and move mixture around. Cream for another minute, speed 4.
- Add in eggs and vanilla. Mix for 2 minutes, speed 4.
- Place milk, sour cream/yoghurt and mix for 30 seconds, speed 4.
- Add plain flour, baking powder and bicarb soda and mix for 10 seconds, speed 5. Use spatula to scrap sides down and mix for another 5 seconds, speed 6. Remember you don't want to overmix your cake mixture once the flour is incorporated.
- Pour batter gently over the top of caramel/fruit mixture in your chosen pan.
- Bake for 30-40mins at 170°C. Cake is ready once skewer comes out clean. Leave to cool for 10mins. Then...
- Put a plate upside down on top of the cake and turn it upside down. Don't leave it for to long, incase the caramel starts to harden in the intricate bundt pan.
- Serve with homemade custard or icecream.
Only leave at room temperature for 24hrs. Or store in the fridge for 3-4 days. Enjoy!
Cake time!
Tip
Please share with friends and family.
I used 3 good sized nectarines and 2 blood plums. As you can see from the photo, it's a decent amount of fruit. I wouldn't add more.
I used the Mix shop bundt tin (use your thermomix consultant when purchasing, it's very important to us). You could also use a decent sized circle or square cake tin.
The first time I made this I used sourcream and the whey from my yoghurt. You know the liquid that separates from homemade Thermomix yoghurt 
No waste here!
#thermolex
#loveyourthermomix
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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