Best Apple And Cinnamon Cake Recipes

CINNAMON APPLE AND PEAR CRUMBLE CAKE WITH CUSTARD

Steps:

• 1. Preheat the oven 180C/ 350F/Gas5. 2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well. 3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins. 4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto. 5. Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling. How to serve: Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

APPLE AND CINNAMON CAKE

Steps:

• Preheat the oven to 200c/ gas 5
• Add the sugar and butter together in a bowl and mix together until both are combined and nice and fluffy
• Add the flour to the butter/sugar mix and combined together until it forms a gooey mixture
• Add the one egg and stir into the mixture. Add the other egg and stir all together. The mixture should be slight runny but still have a slight stiffness
• Add the cinnamon to the mix and stir well then add the peeled and chopped apple to the mix and stir together
• Put the mixture into the cake tin and place in the over for 30- 40 minuets until golden brown.
• Once cooked place onto a wire rack and leave to cool. Serve slightly warm for a better taste

JEWISH APPLE CAKE (TOPPED WITH APPLES AND CINNAMON)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
• In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
• Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
• Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.

APPLE AND CINNAMON CRUMBLE CAKE

Steps:

• preheat oven to 350.
• grease a 10-inch round cake pan.
• To make crumble topping:.
• mix the sugar, flour, cinnamon and coconut in a bowl, rub in butter with fingertips till mixture resembles bread crumbs. set aside.
• put the butter and sugar in a bowl and cream with an electric mixer till light and fluffy.
• beat in eggs, one at a time, beating well after each addition, adding a little of the flour if mixture begins to curdle.
• sift in half of remaining flour, mix well, then add in rest of flour and stir till smooth.
• Peel and core the apples, then grate them coarsely. Place the grated apples in a bolw and sprinkle with cinnamon, and set aside.
• spread half the cake mixture evenly over the base of the prepared pan.
• spoon the apples on top and sprinkle over half the crumb topping.
• spread the remaining cake mixture over the crumble and finally top with remaining crumble topping.
• bake for 1 hour and 10 minutes, covering cake with foil if it browns too quickly.
• leave in pan for about 5 minutes before turning out onto wire rack. serve when cool.

APPLE AND CINNAMON CRUNCH CAKE

Steps:

• Preheat the oven to 375°F
• Grease and line the base of a 8in loose-based cake tin.
• Sift the flour, baking powder and cinnamon into a large bowl; stir in the sugar and apples.
• Mix the butter, eggs and milk together and stir into the dry ingredients - stir until just mixed.
• Pour into the prepared tin.
• Place the remaining ingredients in a food processor and blend until crumbly.
• Scatter over the top of the cake. Bake for 1hr - 1h 15mins or until risen and firm.
• Cool in the tin.
• Cut into wedges and serve.

WARM APPLE AND CINNAMON CAKE

Steps:

• Generously butter and line a 12 X 8 X 1 inch baking tin. Preheat oven to 180*C/350*F.
• Peel, core and thinly slice the apples and toss in the lemon juice. Set aside.
• Sift the flour and baking powder into a bowl. Add the butter pieces and rub in until the mixture resembles fine crumbs. Stir in the caster sugar and the grated lemon zest.
• Combine the egg and milk, mixing with a fork to break up the egg. Add to the dry ingredients, stirring with a wooden spoon to combine, then beat for 1 minute to get a soft cake batter. Turn the mixture into the prepared tin and spread evenly over the base.
• Brush the cake batter with the melted butter. Top with the apple slices in neat overlapping rows to cover all the batter. Scatter with the pecans, if using. Mix the granulated sugar and cinnamona nd sprikle evenly over the whole surface. Bake for 40 minutes.
• REmove from the oven and allow to cool for 10 to 15 minutes. Cut into squares and serve warm with ice cream.

APPLE AND CINNAMON CAKE

Steps:

• Sift flour and cinnamon into bowl and stir in the sugar and raisins
• mix in melted butter, eggs, milk and apples and beat till smooth
• pour into prepared 20cm square cake tin
• bake for about 1hr 15mins until cake springs back when pressed.
• cool on wire rack

CINNAMON AND APPLE CAKE (GLUTEN-FREE)

Steps:

• Preheat your oven to 160°C
• Grease well and line a 22cm round cake pan.
• Sift the gf self-raising flour into a large bowl and set aside.
• Beat the butter with the caster sugar, until light and creamy.
• Add the vanilla essence and the cinnamon. Mix well.
• Add the eggs and beat well.
• Lightly fold in the flour, yogurt and water.
• Grate the apple and then fold it lightly into the cake mixture.
• Bake in the cake pan for 50 -55 minutes or until a skewer inserted in the centre comes out clean.
• NOTE: Check how the cake is baking at about 40 minutes baking time and if it is browning too much before cooking through- lightly cover with foil and continue baking.
• Allow the cake to cool in the tin for 10 minutes and then cool on a wire rack.
• Dust with icing sugar to serve.