It's fresh apple time...and time to repost Cinnamon-Apple Cake

M

marilynfl

Moderator
I went back to Epi and there are quite a few of us that posted this same cake. It's from a 1997 CookingLight magazine.

Of course, ALL of the versions I checked are nothing but huge paragraphs, so I gave up searching, pulled one and am reformatting so it is legible as if we were hearing in our Mother Tongue. You know, with pauses and spaces and breathers.

This cake is fabulous. It has the most tender crumb and, when made with fresh fall apples, can't be beat. I'm always asked for the recipe when I bring it in.

That said, here are my personal tweaks: I only use butter, think I cut back on the cinnamon/sugar by half (used it in the cake, but only sprinkled a bit on the top...not the full 2 Tbl) and have made it with both fat-free and regular cream cheese. I baked mine in a 9" springform...no problem with it fitting. Recipe also doubles well to bake in much larger pan.

Charlie: REC: Cinnamon-Apple Cake from Cooking Light...

Posted: Sep 4, 2002 7:09 PM

Cinnamon-Apple Cake

Recipe By :Cooking Light

Serving Size : 12

1 3/4 cups sugar -- divided (1 1/2 and 1/4)

1/2 cup stick margarine -- softened

1 teaspoon vanilla extract

6 ounces fat-free cream cheese -- (block-style) 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 Rome apples, peeled (about 2 large)

Vegetable Cooking spray

Preheat oven to 350.

Beat 1 1/2 cups sugar, margarine, 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 F degrees for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. (check this...I'm not sure if mine took this long.)

Cool the cake completely on a wire rack, and cut using a serrated knife.

Per Serving (excluding unknown items): 283 Calories; 9g Fat (27.5% calories from fat); 5g Protein; 47g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 281mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

(MF: I would dearly love to know what the unknown items are! I mean, THEY posted the original recipe. Shouldn't they know???)

 
May I also suggest the Apple Raspberry Cake, REC inside

This was also posted on Gail's long ago and got rave reviews, sorry I don't know by whom. I added cinnamon and nutmeg to this too.

APPLE-RASPBERRY CAKE
You can substitute pears for the apples.

7 tablespoons unsalted butter, room temperature
2 small Golden Delicious apples (about 12 ounces), peeled, cored, cut into 1/2-inch cubes
2 tablespoons plus 1 cup sugar
1 cup fresh raspberries

3 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger

Preheat oven to 350°F. Butter and flour 9x9x2-inch baking pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.

Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat in. Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).

Bake cake until tester inserted into center comes out clean and top is golden brown, about 50 minutes. Place cake in pan on rack and cool completely.

Makes 8 to 10 servings.


Bon Appétit
May 2001

 
Marilyn, if this was a favorite over on the old Gail's would it qualify for T&T here?

 
Apple Bundt Cake (T & T)

APPLE CAKE

1 cup (250 mL) vegetable oil
1 cup (250 mL) brown sugar
1 cup (250 mL) white sugar
3 extra large eggs
2 1/2 cups ( 625 mL) all purpose flour
2 tsps. (10 mL) baking powder
1 tsp. (5 mL) each of baking soda, salt & cinnamon
3 tbsps. (45 mL) Tia Maria
3 1/3 cups (875 mL) chopped cooking apples
1/2 cup (125 mL) walnuts or dried cranberries

Preheat oven to 325 degrees F or 160 degrees C

Grease and flour 10 inch (25 cm) spring form pan. Set aside.

Put oil and white and brown sugars into a bowl and mix with electric hand beater 2 to 3 seconds.

Incorporate eggs, one at a time, beating well between additions.

Sift dry ingredients into another bowl. Incorporate into egg mixture until well blended.

Fold in apples, walnuts or cranberries and Tia Maria with a spatula. Pour batter into cake pan and bake for 1 1/2 hours or until wooden pick inserted into the centre of the cake emerges clean.

Serve cold or warm.

A Pol Martin recipe from Easy Cooking For Today.

 
Updated REC: Cinnamon-Apple Cake--I went back to the CL recipe site and

viola--they took out that nasty margarine and put in butter.

Included is CL's Nutritional data. The previous info was from my MC program that sometimes doesn't recognize ingredients not included in its data base.

Cinnamon-Apple Cake

Recipe By :Alison Ashton
Serving Size : 12

1 3/4 cups sugar -- divided
3/4 cup fat-free cream cheese -- (6 ounces) block-style fat-free, softened
1/2 cup butter -- softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour -- (about 6 3/4 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups apple -- Braeburn, chopped, peeled (about 2 large)
Cooking spray

Preheat oven to 350°.

Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon. Combine 2 tablespoons cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 1 hour or until cake pulls away from the sides of the pan. Cool cake completely on a wire rack. Cut into 12 wedges, using a serrated knife.

CALORIES 282(28% from fat); FAT 8.7g (sat 5.2g,mono 2g,poly 0.4g); PROTEIN 4.8g; CHOLESTEROL 57mg; CALCIUM 73mg; SODIUM 252mg; FIBER 1.4g; IRON 1.1mg; CARBOHYDRATE 47.3g

Source:
"Cooking Light, JANUARY 2007"

NOTES : When we first published the recipe for this cake in October 1997, we touted its ultramoist, tender texture (and suggested using a serrated knife to slice it). The original called for 1/2 cup stick margarine, which we swapped for real butter. This makes a drastic difference in the cake's flavor, and the texture is still tops.

 
Speaking of apple time - my disaster of the week.....

I made my Southern Apple Pecan Cake to bring in to our team lunch on Monday since my boss' new boss was coming to town to meet all of us. I was so tired Sunday night that I put it off and got up and baked it while I got dressed and ignored the 2 hours in the pan rule. Turned it out and drizzled the brown sugar glaze over it and it was PERFECT! So I'm thinking man I pulled this off and still going to make it to work on time.

Carry it to the front door and sit it on the fooseball table while I pick up my purse and keys but before I could turn back around I felt something brush against me - it was the cake on it's freefall to the floor. I had used this cheap cake holder mom had left behind and it didn't take the heat very well to start with nor did it have a good latch or handle and it was that slick hard plastic (can you tell I am convinced that had I used my Tupperware container this would not have happened?). The lid came off and about 3/4 of it landed in the lid. The other 1/4 on the floor along with the puddle of brown sugar glaze that had collected in the center and would have absorbed into the cake gradually.

Was going to leave it at home and decided what the heck. Turned the chunks and crumbs into a sheet pan and carried it on it. Swept up the other pieces of the cake and tried to get the glaze off the floor. Before I could get back with a rag to get it up, the dog had cleaned the floor - GOOD!

Took the cake in and told them it was apple dump cake. My boss asked what that was so I explained it's what happens when you dump a cake upside down - especially one still hot and especially a fresh apple cake that is already hard to hold together. They all seemed to enjoy it none the less.

Think that is the first time I have ever dropped something like that and ruined it.

 
I make this cake every year to eat before services on Rosh Hashanah,

I have always made it with butter, too. Yum

 
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