“This is the best thing you’ve made in a long time mom” Sylvie said last night as she indulged in her second nibble of the evening.  She said she needed more, but we both agreed that the cake would be here today (and it is) and to just stop (which is hard).   Everyone agreed btw, Rob, Jason, Melissa, and Andy and well, Greg isn’t here! 🙁 but I know he would have loved this.   Cinnamon and apples are so welcome at the moment – leaves are turning, the air is cooler, and a good moist flavorful cake is necessary.

I used firm apples from the orchard – but if you don’t have good apples where you are (and I’m sorry for you!) then use Granny Smith since they hold up so well in baked desserts and their tartness is diminished when baking (and sugaring!)

Oh, and I doubled the recipe since I had a good feeling about it.  Glad I did!  It makes one 9×5 loaf or 2 if you double it!

cinnamon apple cake (verrry slightly modified and  from Allrecipes):

1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

2/3 cup white sugar
1/2 cup butter (1 stick), softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour (remember to look at baking tips to perfect your flour measurement)
1 3/4  teaspoons baking powder
1/2 cup whole milk
1 1/2 apples peeled and chopped fairly small
1/3 teaspoon kosher salt

Remember to pull the butter, eggs, and milk to come to room temp.  Peel and chop apples.

Preheat oven to 350 degrees.  Grease and flour 9×5 loaf pan – and/or place parchment on the bottom for easiest release.

In a small bowl, combine brown sugar, cinnamon and salt.

With the paddle attachment of your electric mixer, beat butter and white sugar until lighter and fluffy.  Add eggs one at a time.  Mix thoroughly after each addition.  Add and mix in vanilla extract.

Mix together the flour, baking powder and salt and add to the creamed butter and stir.  Add the milk and fold together until nicely combined.

Scoop half of the batter into the prepped pan.  Add about 1/2 of the brown sugar/cinnamon mixture, then about half of the apples, pushing them slightly into the batter.  Follow with remaining batter, apples and finally brown sugar/cinnamon and spread with a pallet knife or back of a spoon.

Place in oven and bake until cake springs back slightly when touched.  When a toothpick comes out JUST clean.  And well, when you think it is done.  Try not to over bake.  If you do, simply serve with ice cream and whipped cream (you should anyway!)

Allrecipes said 30-40 m – but mine took 40-50.  So check yourself.  This is an important skill to figure out.

Let cool in pan, then invert onto rack.  Serve warm, cool, the next day and enjoy –





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