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PPQ: Cinnamon Apple Cake

5/13/2012

 
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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.
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Cinnamon Apple Cake Recipe (High Altitude)
Print this recipe

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
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Elena-SweetLife link
5/13/2012 10:23:57 pm

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

Jen link
5/13/2012 11:07:48 pm

That is extremely impressive! Love it! :-)

Tricia @ Saving room for dessert link
5/14/2012 04:01:34 am

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

Courtney @ Bake.Eat.Repeat. link
5/14/2012 10:37:29 am

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!

She Makes and Bakes
5/14/2012 01:13:05 pm

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!

Jen MO link
5/14/2012 12:51:29 pm

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

Baking Serendipity link
5/14/2012 01:52:17 pm

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

Erika link
5/14/2012 10:25:35 pm

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..

Ali B link
5/14/2012 10:34:10 pm

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

Amber @mamasblissfulbites link
5/15/2012 10:37:53 am

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

Hannah link
5/16/2012 01:14:37 am

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

Amber @mamasblissfultbites link
5/16/2012 01:07:24 pm

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

Susan link
5/20/2012 10:56:53 am

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!!

moira mcgrath
8/24/2012 03:07:00 am

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

She Makes and Bakes
8/24/2012 05:40:42 am

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!


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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