Apple-Cinnamon Cake
This Apple-Cinnamon cake is not only a show stopper, but it is also very tasty. It is hard for me to decide whether this recipe, or my Apple-Cider Doughnut Muffins are my favorite fall breakfast pasty. I prefer using “tart” Granny Smith apples in this recipe to balance the sweetness of the cake and glaze.
On our latest trip (last fall) to the Dordogne Valley, we made this cake for breakfast one morning and it turned out amazing. Above, I am gently running a knife around the inside of the pan to release the cooled cake. Make sure the cake is thoroughly cooled before you drizzle over the final glaze.
At home, I have a set of silicone loaf pans (I will include a link below) that I use for baking and I also use some mini-loaf pans when I am giving away cakes to friends. The mini loaf pans are half the size of the regular loaf pans, so this recipe would yield four mini loaves.
Apple-Cinnamon Cake
Course: BreakfastCuisine: AmericanDifficulty: Easy35
minutes1
hour2
LoavesIngredients
4 Granny Smith apples
1/2 pound and 3 Tablespoons unsalted butter, soft
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
1 1/4 cup granulated sugar
4 eggs
1 Tablespoon vanilla extract
3 cups cake flour
4 teaspoons baking powder
1 cup whole milk
- Cake Topping
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
- Glaze
1 cup powdered sugar
2 Tablespoons whole milk
Directions
- Preheat the oven to 350-degrees F.
- Using 1 Tablespoon of soft butter and a pastry brush, thoroughly coat the inside of 2 loaf pans.
- Peel, core and dice the Granny Smith apples into 1/2-inch pieces.
- Melt 2 Tablespoons of the butter in a medium-sized skillet and place over medium heat. Once melted, add the diced apples, and cook, stirring occasionally for about 3 minutes. Add the brown sugar and cinnamon and cook for 1 more minute. Set aside to cool.
- To make the cake batter, place the soft butter in a mixer along with the granulated sugar. Cream together on medium speed for about 3 minutes. Add the eggs and vanilla extract and mix for 1 minute.
- In another mixing bowl, combine the flour and baking powder, mixing it well. Add to the mixer along with the milk and stir until just combined, but smooth.
- Pour 1/4 of the batter into each of the buttered loaf pans. Divide the cooled apples between the two loaf pans, gently creating an even layer. Divide the remaining batter between the loaf pans, smoothing off the tops, and then finish off with an equal distribution of the cake topping mixture.
- Bake the cakes in the center of the preheated 350-degree F. oven for about 1 hour. Cool it completely, at least 30 minutes, and remove the loaves from the pans. Once cooled, drizzle the glaze onto the cakes using a dinner fork. Slice with a serrated knife and serve.
- Cake Topping
- Stir together the brown sugar and cinnamon.
- Glaze
- Stir together the powdered sugar and milk.
Thank you for sharing