Many of our cakes, such as those with apples or blackberry jam, are made more flavorful when just a hint of cinnamon is added. The emphasis should be placed on the word “hint,” because the purpose of adding a spice should be to enhance the flavor, not overpower it.
The following Apple Cream Cake is a good example of blending a small amount of cinnamon with the delightful taste of fresh apples. This cake is extra moist due to the combination of apples and sour cream.
Creative ways to use the apple-cinnamon combo are limitless. The next time you make cinnamon coffee cake, try substituting apple juice for the liquid called for in the yeast dough.
Mauna, my friend and assistant for almost 20 years, loved cinnamon. When we were making a recipe calling for her favorite spice, she would raise her eyebrows and smile, wanting me to think that she was adding more cinnamon than called for. She would have liked the following Cinnamony Carrot Cake, which calls for two teaspoons of cinnamon. This tasty recipe is from “Lake O’ Lakes Best Loved Recipes” cookbook.
Apple Cream Cake
3/4 cup shortening
3/4 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sour cream
2 cups peeled and chopped Red Delicious apples
1 tablespoon butter or margarine, melted
2 tablespoons brown sugar
2 tablespoons sour cream
3/4 cup confectioners’ sugar
In a large bowl, cream together the shortening, butter, sugar and brown sugar. Add the eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, cinnamon and salt in another bowl. Stir to mix. Add to the creamed mixture, alternating with the sour cream. Stir in the apples. Pour into a well-greased and lightly floured Bundt pan.
Bake at 350 degrees for about 1 hour or until a toothpick inserted in center comes out clean. Cool slightly before removing the cake from the pan.
Invert onto a cake plate.
To make the glaze, combine the melted butter, brown sugar and sour cream in a small bowl. Mix well. Gradually add the confectioners’ sugar. Beat until smooth.
Drizzle over the cake.
Cinnamony Carrot Cake
1 box yellow cake mix
1 1/4 cups water
1/2 cup butter, melted and cooled
2 cups shredded carrots
2 teaspoons ground cinnamon
4 cups confectioners’ sugar
1/2 cup butter, softened
1/2 cup sour cream
3/4 teaspoon vanilla extract
Heat oven to 350 degrees. Combine all cake ingredients except carrots and cinnamon in large bowl. Beat as directed on cake mix package. Stir in carrots and cinnamon. Pour batter into greased 13x9 inch baking pan. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely. Combine all frosting ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy. Spread cooled cake with frosting.
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