I love to bake and look forward to baking during the weekends or holidays when the demand for electricity and cost is low at off-peak hours. Here in Canada, smart meters are installed in every home to manage the electricity time of use and cost. With apples from our tree, I have been preparing pies, turnovers, jam, cakes, tarte tatin, crescent ring, etc.
This cake has been prepared with golden delicious apples from our tree. Slices of apples were dusted with cinnamon powder, sugar and hidden between the batter. Baked in a bundt pan, the enticing cinnamon aroma fills the air when the cake is ready. Delicious with cinnamon flavour and crunch from the apples. A perfect tea-time or dessert delight.
When baking, ensure to grease and flour the cake pan. Depending on the amount of the batter, use proper sized cake pans. Aluminum pans give a tender, light brown crust whereas with dark pans, the cake gets a thick, dark crust. Always preheat the oven at the correct temperature before baking. Measure all the ingredients precisely with butter and eggs brought to room temperature. Do not overbeat or underbeat the batter as it will affect the texture and volume of the cake. Fill the cake pan halfway with batter, leaving enough room for it to rise and preventing overflow. Place cake pan in the centre of the middle rack. This ensures even and proper circulation of air. Check for doneness by inserting a cake tester or toothpick. Cool cake completely before unmoulding, frosting or glazing.
This cake has been prepared with golden delicious apples from our tree. Slices of apples were dusted with cinnamon powder, sugar and hidden between the batter. Baked in a bundt pan, the enticing cinnamon aroma fills the air when the cake is ready. Delicious with cinnamon flavour and crunch from the apples. A perfect tea-time or dessert delight.
When baking, ensure to grease and flour the cake pan. Depending on the amount of the batter, use proper sized cake pans. Aluminum pans give a tender, light brown crust whereas with dark pans, the cake gets a thick, dark crust. Always preheat the oven at the correct temperature before baking. Measure all the ingredients precisely with butter and eggs brought to room temperature. Do not overbeat or underbeat the batter as it will affect the texture and volume of the cake. Fill the cake pan halfway with batter, leaving enough room for it to rise and preventing overflow. Place cake pan in the centre of the middle rack. This ensures even and proper circulation of air. Check for doneness by inserting a cake tester or toothpick. Cool cake completely before unmoulding, frosting or glazing.
Hidden Apple Cinnamon Cake
(Serves 10)
Filling
Ingredients:
6 apples (golden delicious or granny smith)
1/4 cup sugar
1 teaspoon cinnamon powder
Method:
Peel, core and slice apples thinly. Sprinkle slices with sugar and cinnamon powder. Mix and keep aside.
Batter
Ingredients:
1 cup margarine
3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
4 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
Method:
Grease and lightly flour a 10" bundt pan.
Preheat oven to 350 F or 180 C.
Sift the dry ingredients; flour and baking powder in a bowl. Keep aside.
Using a stand mixer or with an electric beater, first beat the margarine and then add sugar. When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients alternating with the milk. Finally, add vanilla extract and lemon juice. Pour half the batter into the prepared pan. Spread the apple slices evenly on top of the batter and discard the liquid. Top apples with the remaining batter.
Bake in the oven till a cake tester or toothpick inserted in the centre comes out clean, around 45 minutes. Cool the cake in the pan and then invert onto a circular platter. Dust with icing sugar.
Note:
(Serves 10)
Filling
Ingredients:
6 apples (golden delicious or granny smith)
1/4 cup sugar
1 teaspoon cinnamon powder
Method:
Peel, core and slice apples thinly. Sprinkle slices with sugar and cinnamon powder. Mix and keep aside.
Batter
Ingredients:
1 cup margarine
3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
4 large eggs
3/4 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
Method:
Grease and lightly flour a 10" bundt pan.
Preheat oven to 350 F or 180 C.
Sift the dry ingredients; flour and baking powder in a bowl. Keep aside.
Using a stand mixer or with an electric beater, first beat the margarine and then add sugar. When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients alternating with the milk. Finally, add vanilla extract and lemon juice. Pour half the batter into the prepared pan. Spread the apple slices evenly on top of the batter and discard the liquid. Top apples with the remaining batter.
Bake in the oven till a cake tester or toothpick inserted in the centre comes out clean, around 45 minutes. Cool the cake in the pan and then invert onto a circular platter. Dust with icing sugar.
Note:
- Margarine can be substituted for butter.
- No salt is required if using butter or margarine that is already salted.