Cinnamon Apple Cake

My hubby is a huge fan of classic Pumpkin Pie. He can have pumpkin pie  actually all year around. And this is not all. He can have it for breakfast, lunch and dinner. LOL

For me and my daughter the favorite is Apple pie.We like the classic American apple pie or Romanian that my mom use to make. I usually look and try all kinds of variation of apple pie or apple cakes.

Recently I found my inspiration on a blog I recently followed: Z.Y. DOYLE with Cinnamon Apple Cake that just stuck in my mind from the moment I read it.

I have to admit it was the right choice. We finished this cake in about 24 hours. When we had the last piece in the box my daughter started to count who had the more pieces so she can see if she can have the last one LOL  And I was asked to make it again.

However, due to some dietary restrictions I have ( I cannot eat butter along with a long list of other things ) I changed the original a little bit but even so it was a huge success.

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp t baking powder
  • 1/4 t salt
  • lemon juice form half of lemon
  • 5 small  granny smith apples
  • 1 1/4 c granulated sugar, divided
  • 1/4 cup of Sultana raisins (soaked in 1 tbsp of rum extract and 2 tbsp water)
  • 2 t cinnamon
  • 1/2 cup sour cream 5%
  • 1/4 cup of grape seed oil
  • 1 tbsp vanilla extract
  • 4 medium eggs, room temperature

Directions:

Preheat oven to 350°F. Lined a baking pan with parchment paper. In a small bowl mix together the two types of flour, baking powder and salt. In a second bowl mix together the  1/4 cup of sugar and the cinnamon.  Save 2 tbsp for later. Please do not forget as I did. I just sprinkle some cinnamon and brown sugar on top 😦

Peel and core the apples and cut them in thin pieces. Drizzle the lemon juice over the apple pieces along with the sugar and cinnamon mixture. Set aside.

In a large bowl mix together the eggs and 1 cup sugar until creamy. Add the sour cream, grape oil, vanilla extract and mix well.

Fold the flour in the egg mixture. Drain the raisins of the liquid and add them to the mixture along with the apple pieces. Pour the mixture in the prepared pan and bake for about 45 minutes depending on oven. Let it cool in the pan for about 5 minutes and remove the cake together  with the parchment paper on a cooling rack. Cool completely and just indulge. 🙂

Apple slices covered in cinnamon and sugar mixture

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Ready for the oven 

apple-cake-2

Ready to indulge

apple-cake-5

apple-cake-6

apple-cake-7

Carrots and raisins muffins

This week one of my co-workers made me such a wonderful surprise and brought me a muffin …so kind of her, thanks Merilyn !!!

I had to ask for the recipe, I needed to make them because they were so delicious and full of cinnamon and nutmeg flavor ….Next day she brought me the recipe with another muffin 🙂 and so said so done …next day I was ready to hit the kitchen to make them …

Ingredients for a dozen

  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 1/2 ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups grated carrots ( about 3 medium carrots )
  • 1 cup grated peeled apple
  • 1/2 cup raisins
  • 1/2 cup sweetened coconut flakes ( optional )
  • 1/2 cup chopped walnuts ( optional )
  • 2 eggs
  • 2/3 cup plain yogurt
  • 1/3 cup vegetable oil

Make it :

 

In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt.

Stir in carrots, apples, raisins coconut and walnuts if using. In another bowl beat eggs. Add yogurt and oil. Stir into flout mixture just until combined. Batter will be pretty thick.

Spoon batter into prepared muffin cups filling almost to the top. Bake 25 to 30 minutes. Cool for 45 minutes in the tray and then trasfer them to cool completely  on the cooling rack .

 

Bon Appetite !!!