This week's Project Pastry Queen was chosen by Emily of A Gilt Nutmeg. It's actually supposed to be mini cinnamon apple loaves with a Calvados glaze, but like usual I adapted it. I don't have mini loaf pans, and I didn't want to buy disposable ones. However, I think this would be awesome for holiday gifts and am going to keep this one in mind. I put this cake into my bundt pan and made one big cake instead.

This is a really good apple cake recipe. It's very flavorful and (sorry for those of you who hate this word) moist. The original recipe calls for pecans to be mixed into the batter. Instead, I placed them at the bottom of the bundt pan, sprinkled a few tablespoons of brown sugar on top of them, and then poured the batter on top. I love doing this because you get a candied nut on the top of your cake. If you don't like nuts in your cake, just omit them. Also, I didn't have any calvados (apple brandy) for the glaze, so I subbed it with 1/4 teaspoon of cinnamon. It was a very good glaze!  

I adapted this for high altitude, so if you want the regular recipe check out A Gilt Nutmeg. Be sure to check out the Project Pastry Queen website to see everyone's take on this week's recipe.
Cinnamon Apple Cake Recipe (High Altitude)
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1 cup pecans
3 tablespoons brown sugar
1 1/4 cups canola oil
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Scant 1/2 teaspoon baking soda (just a little less)
1 teaspoon salt
3 cups cored, peeled, and diced apples (about 3 apples)

Glaze:
1/4 cup butter
1/3 cup packed brown sugar
1 tablespoon light corn syrup
1 tablespoon Calvados (apple brandy, optional)
1/4 teaspoon cinnamon (optional)

Preheat your oven to 350 degrees. Spray a bundt pan with Baker's Joy.

Chop your nuts and sprinkle them on the bottom of your bundt pan. Sprinkle the brown sugar over them. In a large bowl, combine the oil, sugar, eggs, and vanilla and mix until combined. Add the cinnamon, nutmeg, baking soda, and salt and stir until incorporated. Add in the flour and once it is all combined, fold in the apples. 

Pour the batter over the nuts/sugar in the pan and place in your preheated oven. Bake for 60-70 minutes until a toothpick comes out clean. Let cool for about 20 minutes before flipping the cake out of the pan.

To make the glaze, in a saucepan, melt the butter and add the brown sugar, corn syrup, Calvados, and cinnamon. Simmer the mixture over medium-low heat until it thickens slightly, about 2 minutes. Spoon it over the cake.

Source: The Pastry Queen
 


Comments

05/14/2012 6:23am

Your big cake looks amazing and tasty. I think even better than a mini one!

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05/14/2012 7:07am

That is extremely impressive! Love it! :-)

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Lovely! I bet it is tasty too. Have a great week.

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05/14/2012 6:37pm

The swirl pattern on the top of this cake is so lovely! Is that a specially molded pan? I would love to know where you got it! :) I've never been a plain ol' white or yellow cake fan, but throw some apples, cinnamon, and nuts into the mix and I'm all over it!

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She Makes and Bakes
05/14/2012 9:13pm

It is a special bundt pan that makes things look super fancy. I got it from Williams Sonoma. Definitely worth the money for that extra fanciness!

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05/14/2012 8:51pm

What a great idea to make this recipe into a cake. Your cake looks so elegant.

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05/14/2012 9:52pm

I love the swirl pattern of this cake! It's so unique and fun :) And cinnamon apple is my favorite comfort dessert.

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05/15/2012 6:25am

Love how you added the pecans to the bottom. (which is really the top) of this cake. The swirl pattern makes it look so lovely..

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05/15/2012 6:34am

I love the shape of that cake! Cinnamon apple is delicious, I'm going to have to try this recipe, just at low altitude :)

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05/15/2012 6:37pm

Oh my, this cake looks amazing. Yum! What beautiful photos.

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05/16/2012 9:14am

Incredible! The shape of the cake is flawless, and that drizzle of gooey glaze just puts it over the top.

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05/16/2012 9:07pm

I wish I was your neighbor - I want a piece of this AMAZING Apple cake! Send over ASAP :)

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05/20/2012 6:56pm

I had the pleasure of actually eating that cake - Emily is my daughter - and without prejudice it is one of the BEST things I've ever eaten!!

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moira mcgrath
08/24/2012 11:07am

Could you bake and freeze this cake to serve later? If yes, how would you recommend defrosting it?

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She Makes and Bakes
08/24/2012 1:40pm

I've never tried freezing it so I can't say if it would work or not. You could certainly try it though...I would let it defrost on the counter. Good luck!

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