September 30, 2015

Apple Cinnamon White Cake

I think this is only the 2nd apple recipe I have on the blog.  The other apple recipe is my favorite Snickers Caramel Apple Salad.  It was about time I added another to the mix.     

This cake was loved by everyone that enjoys baked apples.  It needs to be cut into thick slices, otherwise, it falls apart.  It's a tender cake with a light cinnamon apple flavor that pairs perfectly with vanilla ice cream and a sprinkle of cinnamon.  
I used Gala apples and they were sweet and had a soft texture when baked.  I listed the almond extract as an optional ingredient in the recipe, but I personally highly recommend it.  I could taste it in the finished cake and it went so well with the other flavors.  

What are your favorite ways to use up apples? 
Apple Cinnamon White Cake
adapted from: All Recipes
(Printable Recipe) or (Printable with Picture)

Apple Mixture
1/3 c. packed brown sugar
1 tsp. cinnamon
2 c. peeled, cored and chopped apples (about 2 small apples)

2/3 c. sugar
1/2 c. unsalted butter, softened
2 eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract, opt.
1 1/2 c. all-purpose flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk (or almond milk)

Preheat oven to 350 degrees.  Grease and flour a 9X5-inch loaf pan (or line with parchment paper and  spray with cooking spray); set aside.  For the Apple Mixture: In a medium bowl, combine the brown sugar and cinnamon.  Add the chopped apples and toss to coat; set aside.  For the Cake: In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until well blended.  Add the vanilla and almond extract and mix until combined.  In a separate medium bowl, combine the flour, baking powder and salt.  Add dry mixture to creamed mixture alternately with milk, starting and ending with dry ingredients.  Mix only until just combined.

Spread half of the batter into the prepared loaf pan.  Top with half of the apple mixture and pat into batter.  Spoon remaining cake batter over the apple layer, smooth out evenly and top with remaining apple mixture and pat in.  Bake for around 53-55 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 15 minutes.  Turn cake out onto a rack and cool.  Serve with vanilla ice cream and a sprinkle of cinnamon.

Jenn's Notes: Thick slices work best.  The thinner the slice, the more likely it will be to fall apart.  

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