Cinnamon Apple Cake With Maple Icing Food

CINNAMON APPLE CAKE WITH SALTED MAPLE BUTTERCREAM

Steps:

• Preheat the oven to 120C/ 240F/ GM 1/2 and line several baking trays with parchment paper
• Carefully core and peel 3 of the apples and slice into rounds approx 3-4mm thick. Lay the slices out on the baking sheet
• Do not peal the final apple. Core it and slice into very thin rounds - no thicker than 2mm. Add to the baking sheet
• Put the tins in the oven and cook for 1 hour, turning after 30 minutes
• Remove from the oven, let cool, then store in airtight containers until ready to use. The thinner slices will be crisper than the thicker slices - store in separate containers. The apple slices will darken over time, but will keep for several days once cooked
• Preheat oven 170C/ 325F/ GM3 and grease & line two 6 inch/ 15cm cake tins
• Finely chop the thick, skinless dried apple slices.
• Weigh the flour, baking powder, cinnamon and nutmeg into a bowl and stir briefly
• Put the butter and sugar into a medium sized bowl and cream, using electric beaters, until fluffy and pale in colour
• Separate the egg yolks and whites. Add the yolks to the cake batter and put the whites into a small mixing bowl
• Add the milk to the cake batter and beat until the milk and egg yolks are incorporated
• Sieve the flour mix into the cake batter and, using a large metal spoon, gently mix it all into the cake batter
• Stir the chopped dried apples into the mix
• Whisk the egg white to stiff peaks. Take a large spoonful and fold into the cake batter then fold in the rest of the egg whites very gently
• Divide the batter between the tins filling to 2/3 full. Avoid the temptation to overfill your tins - just use any excess batter make a cupcake or two
• Bake for approx 25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
• Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack before decorating
• Use a pestle and mortar to crush the sea salt to a powder
• Using electric beaters whip the butter and icing sugar together - add the icing sugar 1 tbsp at a time
• Beat in the maple syrup, followed by the powdered salt
• Taste - add a little more powdered salt to suit tastes
• Put one layer of the cake onto a board/ plate and pipe blobs of buttercream around in a circle. Fill in the middle in the same way - use just under half of the buttercream
• Carefully top with the remaining layer of cake. Pipe a couple of blobs of buttercream onto the top and spread it out thinly to just cover the top of the cake
• Pipe neat blobs onto the top of the cake in a circle and again, fill in the centre in the same way
• Take a few of the remaining apple rings and, using scissors, cut into wedges. Use to decorate the top of the cake - poke one into each buttercream peak. Sprinkle with a little ground cinnamon
• Any remaining slices of apple can be served alongside the cake

CINNAMON APPLE CAKE WITH MAPLE ICING

Steps:

• Pre heat oven to 180C/350F. Grease and line a 9x5" cake tin.
• Sift the flour into a bowl and add the baking powder, sugar and spices. Mix to combine.
• In a separate bowl mix the wet ingredients together - oil, milk and vanilla.
• Peel one of the apples and cut into 1cm sized chunks. With the other apple, quarter and cut into thin slices.
• Pour the wet ingredients into the dry ingredients and mix until combined, don't over mix. Add the chopped apple and mix until evenly distributed.
• Pour into the lined loaf tin and then gently tap on the work surface to release any air bubbles.
• Arrange the sliced apple on top, I did two rows but you can arrange however you like.
• Place in the oven for 30-40 minutes. Keep an eye on it as this may vary depending on ovens. Place a skewer in the middle, if it comes out clean it's ready.
• Transfer to a cooling rack and prepare your icing. Mix the icing sugar and maple syrup together until smooth, add a splash of water to thin it.
• Drizzle on top once the cake is cooled and serve!

APPLE AND OLIVE OIL CAKE WITH MAPLE ICING

Steps:

• 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
• 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
• 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
• 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
• 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
• 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
• 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
• 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

MAPLE APPLE CINNAMON CAKE

Steps:

• Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
• Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
• In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
• In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
• Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.

APPLE CAKE WITH MAPLE FROSTING

Steps:

• Preheat oven to 350.
• Butter the bottom and sides of 9x13 inch baking pan.
• Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
• In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
• Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
• Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
• Transfer to a wire rack and cool for at least 20 minutes.
• To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

APPLE & OLIVE OIL CAKE WITH MAPLE CREAM CHEESE ICING

Steps:

• Preheat the oven to 325 F (170 C). Grease an 8-inch (20cm) springform pan, then line the bottom and sides of it with baking parchment. If using, put the sultana raisins and the water in a saucepan and simmer on low heat until the water has been absorbed completely. Set aside to cool.
• Sift the flour, cinnamon, salt, baking powder and baking soda into a bowl.
• Put the oil and sugar in a bowl. Split the vanilla pod lengthwise and scrape the seeds into the bowl (or add extract). Whisk the oil, sugar and vanilla together (you could do this with an electric mixer with a paddle attachment). Gradually add the eggs to the mixture and mix until smooth and thick. Mix in the diced apples, sultanas and lemon zest. Add the dry ingredients, folding in gently (you can do this all at once).
• In a clean bowl whisk the egg whites until they have a soft meringue consistency. Gently fold them into the batter, in 2 additions.
• Pour the batter into the prepared pan and smooth out the surface. Bake for 1 hour and 15 minutes to 1 1/2 hours or until a skewer inserted in the middle comes out clean. When completely cooled, remove the cake from the tin and cut in half horizontally using a large serrated knife to form 2 discs.
• To make the icing, beat together the butter and maple syrup and sugar until light and airy. Next add in the cream cheese and beat until it's totally smooth (preferably with the whisk attachment). Use half of the icing to the sandwich the cakes together, and smooth the remaining frosting up on top.

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!