Maple Apple Cinnamon Cake Food

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!

MAPLE APPLE CAKE

Steps:

• For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
• Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
• For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
• For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
• Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.

APPLE CAKE WITH MAPLE, ORANGE ZEST AND PISTACHIOS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with butter and line bottom with parchment.
• Whisk together the flour, baking powder and salt in a small bowl.
• Cream the brown sugar and butter in a stand mixer fitted with the paddle attachment for 6 to 7 minutes; the mixture will lighten and double in volume. Add the eggs one at a time, beating after each addition until combined. Beat in the vanilla extract. Add the flour mixture and beat until just combined. Fold in the apple pieces.
• Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Cool the cake in the pan for 30 minutes, then remove the sides of the pan. Brush the cake with the maple syrup and sprinkle with the orange zest and toasted pistachios.

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.

CINNAMON APPLE CAKE

Steps:

• To make cake: Preheat oven to 350°F. Combine granulated sugar, flour, baking soda, cinnamon and salt in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick. Pour cake batter into greased 13 x 9-inch pan. Sprinkle with brown sugar and cinnamon. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. To make Caramel Sauce: Combine butter, sugars, and evaporated milk in medium saucepan over medium high heat. Stirring constantly, bring to a boil for 1 minute. Add cinnamon and vanilla. Cool. Cut cake and serve with caramel sauce. If desired, top with ice cream or whipped topping.

MAPLE-CINNAMON CAKE

Steps:

• Preheat oven to 400°F. Spray 8 x 8 x 2-inch baking pan with vegetable oil spray. Whisk applesauce, syrup, oil, egg and vanilla in large bowl until blended. Sift flour, brown sugar, baking powder, cinnamon, baking soda and salt into applesauce mixture. Stir to blend. Transfer batter to prepared pan. Bake cake until edges pull away from sides of pan and tester inserted into center comes out clean, about 28 minutes. Transfer pan to rack and cool cake completely. Cut into 12 pieces and serve.

INSTANT POT MAGIC APPLE CAKE

Steps:

• Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.

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.

MAPLE, APPLE & PECAN CAKE

Steps:

• To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
• Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
• To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.