Winter Mulled Wine Apple Bundt Cake with Almond-Cinnamon Crust

Preheat oven to 180°C (160°C fan/350°F). Thoroughly grease a large bundt pan (26cm/10-inch diameter) with butter and dust with flour. Make sure to reach every groove so the cake releases easily later.

In a large bowl, cream room temperature butter with sugar using an electric mixer for 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition before adding the next.

In a separate bowl, thoroughly combine flour, baking powder, cinnamon, mixed spice and salt. Sift this mixture to avoid lumps and ensure even spice distribution.

Alternately fold the flour mixture with the cooled mulled wine and milk into the butter-egg mixture. Start and end with flour mixture. Mix just until combined - don't overmix.

Cut peeled apples into 1cm cubes. Dust with 1 tbsp flour (prevents sinking) and gently fold into batter along with ground almonds.

In a small bowl, mix flaked almonds, brown sugar, cinnamon and melted butter. The mixture should be crumbly and hold together when pressed.

Pour batter into prepared pan and smooth top. Evenly sprinkle almond-cinnamon crust over surface. Bake in preheated oven for 60-65 minutes until a wooden skewer comes out clean.

Let cake rest in pan for 15 minutes, then carefully turn out onto a wire rack. Cool completely before slicing. Dust with powdered sugar before serving.