Apple-Cinnamon Cake

In places where there are four seasons, especially in the US, this recipe is best served in autumn or for Thanksgiving Day perhaps. And for us which only have two seasons, but still have an abundance of imported apples, every time is a good time to serve apple recipes. To add that apples are not as expensive as other fruits especially berries. Today, I will be sharing Apple-Cinnamon Cake, a moist, cinnamon-scented cake with juicy caramelized apples inside and out.

Ingredients:

2 1/2 cups all-purpose flour

4 green apples, peeled, cored, and cut into small cubes

2 green apples, peeled, cored, and cut into wedges for the topping (optional)

4 large eggs

1 cup unsalted butter, softened

1 tablespoon ground cinnamon

1 1/2 cups packed light-brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons confectioners’ sugar (frosting)

Procedure:

1. Preheat your oven to 170 degrees Celsius.

2. In a mixing bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

3. In another bowl, cream together the butter, brown sugar, and eggs. To this, gradually pour in the dry mixture.

4. Fold in the apples. To avoid the “browning” of the apples drenched it in fresh lemon juice right after it is peeled and sliced.

5. Pour cake batter onto a baking pan. Arrange the apple wedges on top of the batter. Bake for about 50 minutes or until a toothpick comes out clean. Let it cool completely before transferring to a plate.

For the frosting, simply sift confectioners’ sugar over the cake. Serve and enjoy!

Cheers,

Jane