Cinnamon Sugar Apple Cake

-
My love of cinnamon is well known, so when I got given some apples, I decided to try a recipe given to me ages ago by an American friend. It's nothing special to look at, but tastes great - that's of course, if you like cinnamon! It's not overwhelming, as there's none in the cake only in the topping.

The recipe uses butter milk and oil. The amount of cinnamon sugar topping suggested for the cake was far too much, even for me, so I reduced it drastically, and there was still plenty.

225g light brown sugar, 75ml oil, 1 large egg, 225ml buttermilk, 1 tspn bicarbonate of soda, 1 tspn vanilla extract, 350g plain flour, 180g chopped apples [weight after peeled - I used 3 eating apples]

Topping: 2 tbspn granulated sugar and 11/2 tspn cinnamon

Preheat oven 160C/gas3                  Grease and base line a 20cm round cake tin.

Put the brown sugar, oil, egg, buttermilk, bicarb, vanilla extract and flour in a big bowl and mis together well. Stir in the apples then spoon the batter in the tin.
Mix the granulated sugar and cinnamon together and sprinkle over the top of the batter.
Bake for about 1 hour 10 mins. The recipe said 45 -55 mins, but although the topping was nice and crunchy, the cake wasn't cooked in the middle. Leave in the tin for 5 mins, then turn out onto a wire rack.




Sorry about the photos. My camera has died, so am trying to use my husband's 'posh' one!

It's a typical American cake in that it's very sweet. I served some as a dessert with crème fraîche, which counteracted some of the sweetness. Some friends had a slice with a cuppa and they didn't find it too sweet.
 You can see that there's plenty of sugar topping, but the recipe said 150g sugar and 3 tspn cinnamon!
It's a light crumb and a soft texture, and the crunchy topping makes a good contrast.


Comments

Phil in the Kitchen said…
Every USA citizen I've ever met seems to have been a huge fan of cinnamon (and sweet cakes as well come to think of it), so I'm not surprised that this is an American recipe. To be honest, I'm not that keen on too much cinnamon, but the cake sounds like a fine dessert cake and I could always cut down on the cinnamon.
23/8/17 10:31 am
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more