Apples n Cinnamon n Cake – OH MY!
I made Apple Cinnamon cake last night and it will end up being a 3-D apple. I will have the story in pictures for you on Monday – stay tuned 
But in the meantime, here is the recipe for you to try yourself – Enjoy my lovely cakers!
Apple Cinnamon Cake
(from Confetti Cakes for Kids by Elisa Strauss)
Makes: Three 9-inch rounds, 1 half sheet (13×18 inches) or 24 cupcakes
3 3/4 cups plain flour
1 tbsp plus 1 tsp baking powder
1 tbsp plus 1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 cup unsalted butter
3 cups packed brown sugar
4 eggs
1 cup unsweetened apple sauce
2 apples, peeled and chopped finely
- Preheat the oven to 350° F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, baking powder, cinnamon, baking soda, salt and cloves. Set aside.
- In bowl of a standing mixer fitted with paddle attachment, combine butter and brown sugar and beat until light and fluffy.
- Set the mixer to low speed and add the eggs,one at a time, scraping after each addition.
- Alternately add the flour mixture and the apple sauce to the butter mixture in three batches, starting with the flour. Scrape down the bowl after each addition and beat until thoroughly combined. Set the mixer to medium speed for about 20 seconds, then stop an scrape the sides of the bowl.
- Add the apples and stir them in just until they are incorporated.
- Divide the batter evenly among the cake pans or muffin tins. For 9-inch cake pans and half sheet pans, bake 30-45 minutes, or until a toothpick comes out clean; for cupcakes, bake 20-25 minutes, or until they spring back after being touched
- Allow the cake to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.
XOXO, cakers!
Shannon
