Fall is Here! Apple Cinnamon Cake Too!
You know how it happens… you wake up one morning and the ligh has changed, the cold air starts nipping at your nose and the landscape has changed! I wish the switch in seasons was that pronounced in the South Carolina Lowcountry but we are definetely not in summer anymore! My in laws went apple picking in the upstate a couple of weeks ago and were nice enough to make us a big basket of gorgeous, fragrant and delicious apples. They were so good at the first bite that I immediately decided I had to do something with them. Because of our activities this weekend (I do not recommend teaching Pilates with a hangover), I put those lovelies to the side and got myself covered in powdered sugar instead.
Everything in the air today prompted me to make an apple dessert and I remembered reading about a Cooking Light recipe on a blog just recently. I can’t backtrack my steps to the actual post or blog (as it happens often after a couple of hours browsing), but I did find the recipe on the magazine website and with so many great reviews I felt encouraged to try it, even or especially (depending on which way the scale dips today) if it is "light".
The only changes I made were to use real butter instead of stick margarine. I am not being an hypocrite since I just admitted using some Crisco in my latest buttercream but I don’t keep margarine in the house so butter it was, and regular cream cheese. I also only used 2 TB. of the cinnamon sugar called to top the cake prior to baking and not the 1/4 cup the recipe suggested.
Result? Delicious! Strong but not overpowerig cinnamon flavor. I can’t wait to try it with cardamom.
Cinnamon Apple Cake, adapted from Cooking Light
1 3/4 cups sugar, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
6 ounces block-style cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple
Cooking spray. Preheat oven to 350°.
Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes. Yield: 12 servings