Italian Apple Cake

Italian Apple Cake

Apples play a starring role in this lemon and vanilla infused cake. They’re in the batter and on top for a pretty presentation, filling every bite with their tart, sweet flavor.

This is a single layer cake cooked in a springform pan. It’s buttery and moist with soft, tender apples that melt in your mouth. It’s perfect with just a sprinkle of powdered sugar but can also be dressed up with whipped cream or a scoop of vanilla ice cream.

It comes together easily once you get the most time-consuming task done, the slicing of the apples. Now, I know, it’s not apple season, but apples are one of those fruits I eat all year-long.

When I see a piece of fruit the first thing I usually think of is what can I bake with it? I can always find beautiful organic ones and aside from eating them with a little lot of cinnamon sprinkled over them I love a good apple cake. One that makes you want to put the teapot on to boil.

Like, every time you pass the kitchen.

Apple Cake

Italian Apple Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: PT60 - 70M

Yield: 1 (8 or 9-inch) cake

Italian Apple Cake

Apples play a starring role in this lemon and vanilla infused cake. They're in the batter and on top for a pretty presentation, filling every bite with their tart, sweet flavor.

INGREDIENTS:

5 - 6 medium organic golden delicious or gala apples
1 lemon, zested and juiced
8 tablespoons butter, divided
1/3 cup milk
1 + 3/4 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs, at room temperature
1 cup granulated sugar, plus more for sprinkling on top
2 teaspoons vanilla extract
confectioners' sugar to sprinkle on top
whipped cream or vanilla ice cream, for serving, optional

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Line the bottom of an 8 or 9-inch springform pan with parchment paper and butter and flour the sides.
  2. Peel, core and cut the apples into 1/4-1/3-inch slices. Place in a large bowl and toss them with the lemon juice to prevent browning.
  3. In a small saucepan set over low heat melt 7 tablespoons of the butter. Remove from heat and add the milk.
  4. In a small bowl sift the flour, salt, baking powder and cinnamon together.
  5. In a separate large bowl on low speed beat the eggs and sugar together until yellow and creamy 2 - 3 minutes. Beat in the zest and vanilla.
  6. Beat in the flour slowly, 1/3 at a time. Scrape down the sides of the bowl and beat in the butter/milk mixture just until a smooth batter forms; don't over beat.
  7. Gently fold in half the apple slices. Spread the batter in the prepared pan and shake the pan gently to level it.
  8. Arrange the remaining apples slices over the top in a circular pattern with the edges slightly overlapping. Sprinkle them with about 2 tablespoons of sugar and dot with the remaining tablespoon butter.
  9. Bake 60 to 70 minutes until the cake starts to pull away from the center of the pan and the top is golden - a toothpick from the center should come out with crumbs but no wet batter.
  10. Cool on wire rack for 25 - 30 minutes then remove the sides from the springform pan and cool completely.
  11. Dust with confectioners' sugar and serve with whipped cream or vanilla ice cream if desired.

Notes:

Adapted from Live Well Network

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-apple-cake/

Italian Cake with Apples

Apple Lime Salad with Pita Croutons & Spicy Cinnamon Walnuts

Apple Salad

Thinly sliced apples tossed with fresh lime juice, olive oil, scallions and parsley plus crunchy pita bread croutons, a little sharp cheddar and spicy cinnamon walnuts. A flavor party in the making.

I’m in a serious love affair with apples. I might need help. Lately I have been throwing them into every single salad I make. The end isn’t near and I’m completely happy about it.

I recommend using sweet apples in this salad to balance out the sourness of the lime. Two sours = major puckering. If you do find it overly sour combat it by drizzling in a teaspoon or two of honey to taste…. 

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Cream Cheese Filled Apple Cake

Cream Cheese Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. Two desserts in one, this is a cake with a lot going on.

Although it may look complicated to make with that ribbon of cream cheese running through it – it’s not at all. Two-thirds of the batter goes into the bundt pan followed by the cream cheese filling followed by the remaining batter. When you turn the cake out of the pan the cream cheese filling ends up near the bottom. Or on the bottom, if like me, you overestimate the 2/3 part of the equation.

Thank the cake gods it didn’t matter and turned out great despite my minor mistake. I’m here to tell you not to fret if you do the same. As long as you have enough batter left to completely cover the cream cheese it will turn out OK in the end.

The cake overflows with apples, cinnamon and nuts, it’s moist and dense and completely capable of standing on its own without the cream cheese. The cream cheese is a bonus, an unexpected surprise not often found in a world of floury cakes. It’s like a soft cheesecake, lightly sweet and slightly tangy. To top it all off there’s a super sweet, easy-to-make frosting made in a saucepan and topped with crunchy nuts.

Cake meets cheesecake meets my face and lives happily ever after.

Apple Cream Cheese Cake

Cream Cheese Filled Apple Cake

Rating: 51

Prep Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 bundt cake

Cream Cheese Filled Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. It's like getting two desserts in one.

INGREDIENTS:

Filling:
1 (8 ounce) package regular or light cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 + 1/2 pounds) (I used Fuji)
1 cup finely chopped pecans or walnuts
Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
walnut/pecan halves, optional for decorating the top

INSTRUCTIONS:

    Make the filling:
  1. Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined.
  2. Make the cake:
  3. Preheat oven to 350º F. Grease and flour a 14-cup Bundt pan.
  4. In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.
  5. Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.
  6. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.
  7. Make the frosting:
  8. To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.
  9. Keep leftovers refrigerated and bring to room temperature for serving.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-apple-cake/

Caramel Apple Crumb Cake

Caramel Apple Crumb Cake

This is a sponsored post for Krusteaz. All thoughts and opinions are my own.

Krusteaz challenged me to “Seize the What If” and create a dessert with one of their baking mixes to inspire home cooks to think outside the box. Using Krusteaz cinnamon crumb cake and muffin mix I created a caramel apple crumb cake.

I baked mostly as directed on the box but snuck in a layer of apples between the cake and the crumb topping and finished with a generous drizzle of the easiest caramel sauce you will ever make. I may have added some vanilla extract to the cake too because I’m secretly in love it. Lately I’ve been adding it to everything.

The apples are briefly sauteed with brown sugar and cinnamon to soften them up first. The caramel sauce is made of caramel candies melted in the microwave with a little milk to form a pourable sauce that won’t harden up as it cools.

You end up with a sticky, cinnamon crunch apple topping with a moist, dense cake underneath that is absolutely delectable.

Top it with a scoop of vanilla ice cream for a special dessert and call it two sides of heaven.

Caramel Apple Cake

Caramel Apple Crumb Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 (8x8-inch) cake

Caramel Apple Crumb Cake

INGREDIENTS:

1 tablespoon butter, plus more for greasing pan
3 cups peeled diced apples {I used Fuji}
1 teaspoon fresh squeezed lemon juice
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 box Krusteaz Cinnamon Crumb Cake and Muffin Mix
2/3 cup water
1 egg
1 teaspoon vanilla extract
20 Kraft Caramels, unwrapped
2 tablespoons milk

INSTRUCTIONS:

  1. Heat a medium skillet over medium - low heat and melt the butter. Add the apple cubes, lemon juice, brown sugar and cinnamon. Cook 10 minutes stirring often. Remove from heat.
  2. Preheat oven to 350 degrees F. Generously grease an 8x8-inch baking pan.
  3. To a large bowl add the cake mix pouch, egg, water and vanilla extract. Mix just until combined. Pour into prepared pan and spread out evenly.
  4. Spoon the apples evenly over top. Pour the pouch of cinnamon topping into a small bowl and sprinkle over top of the apples.
  5. Bake 45 - 50 minutes until a toothpick comes out from center without any wet batter clinging to it - a few crumbs are ok. Cool in pan.
  6. Add the caramels and milk to a microwave safe bowl and microwave on 20 second increments until the caramels are melted. Whisk well until a creamy sauce forms. Spoon and drizzle over top of cake.
  7. Cut into squares and serve with a scoop of vanilla ice cream. Refrigerate leftovers.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/caramel-apple-crumb-cake/

This is a sponsored post for Krusteaz. All thoughts and opinions are my own.

How would you “Seize the What If” using this cinnamon crumb cake mix?

Cranberry Apple Chicken Salad w/ Honey Mustard Dressing

Cranberry Apple Walnut Chicken Salad

Romaine salad with chicken, apples, dried cranberries and walnuts in a honey-mustard dressing.

It has all the elements I like in a satisfying salad including a full array of competing flavors and textures that all meld together in a completely delicious way.

Every bite reminds me that fall is here to stay awhile and makes me smile wider and wider.… 

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Upside-Down Apple Pie

Upside Down Apple Pie

Thinly sliced apples encased between two layers of flaky crust topped with caramel walnuts and a sweet glaze. It tastes like apple pie meets streusel cake.

So. . .the idea of flipping a pie upside down is a completely new concept to me. Never have I seen such a creation before. I’ll admit I was hesitant and at the same time excited over the prospects of breathing new life into my boring old apple pie routine.

If only I could pull it off…. 

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Old-Fashioned Apple Cake

Old Fashioned Apple Cake

A warmly-spiced cake with fresh apples and walnuts baked into the batter topped with your choice of a cream cheese or brown sugar frosting. Cinnamon, ginger and nutmeg give the cake it’s delicious dark coloring and along with the apples infuse the flavor of fall into every bite…. 

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