Buttery Cinnamon Cake Wapple Compote Food

CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE

Steps:

• Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
• Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
• Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
• Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.

EASY APPLE COMPOTE WITH CINNAMON

Steps:

• Melt butter In large skillet over medium high heat.
• Add apples and brown sugar. Continue to cook over medium high heat for 15 minutes, or until apples are softened, stirring occasionally.
• Stir in cinnamon.
• Makes 3 cups. Serve over pancakes, cooked oatmeal, vanilla ice cream, or pudding.

BUTTERY CINNAMON CAKE W/APPLE COMPOTE

Steps:

• Preheat oven to 350°F Grease the sides of 9 inch springform pan and line bottom with parchment paper (you can also use bundt pan if preferred).
• Combine flour, cinnamon, baking powder, baking soda and salt in bowl.
• In a separate bowl, using electric mixer, beat butter and sugar until fluffy.
• Beat in egg and vanilla until blended. Stir in flour mixture alternatively with yoghurt.
• Spread into prepared ban, smooth top.
• Bake for about 45 minutes or until tester inserted in the centre comes out clean.
• For the glaze combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake and brush top and sides with glaze.
• While cake is baking prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
• Cover, reduce heat to medium-low and simmer for about 5 minutes or until apples are tender but still keep their shape.
• Remove from heat and stir in vanilla.
• Serve warm with slices of cake.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour one 10 inch fluted tube pan.
• Stir together the flour, baking powder, 1 tsp.
• ground cinnamon and salt.
• Beat shortening until light and fluffy.
• Add 1 1/3 cups white sugar, and 1 1/2 tsp.
• vanilla.
• Continue beating until fluffy.
• Add eggs one at a time beating for at least 1 minute after each egg.
• Add flour mixture and milk alternately to egg mixture, beating after each addition.
• Pour batter into prepared pan.
• Bake at 350 degrees for 40 minutes.
• Remove cake from oven and let cool in pan for 10 minutes before turning out.
• After removing cake from pan and while it is still warm poke holes around the top of the cake with a fork.
• Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• Sprinkle with confections sugar.
• To make cinnamon syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp.
• vanilla and 3/4 tsp.
• ground cinnamon.
• Heat and stir until butter melts.
• Do not boil!
• Pour syrup over cake while it and the cake are still warm.