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.
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
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
