Our Favorite Cinnamon Apple Cake

Our Favorite Cinnamon Apple Cake

posted in: Desserts, Food | 8 | This post may contain referral links. See privacy policy for more.

Thanksgiving week is here! Are you still undecided on what to serve for dessert? We are big fans of the traditional pumpkin pie while others are fans of apple pie or pecan pie. But what do you do choose if you don’t like any of the traditional choices? This terrific cinnamon apple cake might be the perfect solution!

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It is a moist cake since it has both butter and cream cheese in it, plus yummy apples. We love to use Granny Smith apples whenever apples are needed in a recipe, however any type of baking apple will do. If you like Rome or Honeycrisp, use those instead. We have been making cinnamon apple cake for years and have yet to tire of it.


This may be an unconventional tip, but this cake is even more delicious if you eat it cold. Sure it’s good fresh baked and at room temperature, but straight out of the fridge, this cake tastes divine! We feel that if you want to maximize the tastiness of this cake, eat it cold. So if you desire a non-traditional dessert, give this cake a try this week! Now, let’s bake!

Combine the flour, baking powder and salt in a medium mixing bowl.
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Peel, core and thinly slice three Granny Smith apples and place in a medium mixing bowl.
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Mix 1/4 cup granulated sugar and 2 teaspoons cinnamon. Reserve 2 tablespoons of this mixture for later. Pour the remaining cinnamon sugar over the sliced apples.
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Stir to coat all of the slices.
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In a large bowl cream together 1 1/2 cups granulated sugar, butter, cream cheese and vanilla. Mix until thoroughly combined.
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Add in eggs, one at a time, mixing well after each addition.
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Add the dry mixture.
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Stir in apples, taking care to make sure batter gets between every slice.
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Pour into greased 9 inch springform pan.
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Top with reserved cinnamon sugar.
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Bake at 350°F for 60-65 minutes until toothpick comes out clean.
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Let cool in pan for 15 minutes then release outer ring to let cake cool completely. Refrigerate leftovers.
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Serve warm cake with ice cream. Or enjoy a slice straight from the fridge. Delicious!
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Our Favorite Cinnamon Apple Cake

Our Favorite Cinnamon Apple Cake

Ingredients

  • 1 1/2 c flour
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 3 medium granny smith apples
  • 1 3/4 c granulated sugar, divided
  • 2 t cinnamon
  • 1/2 c butter, softened
  • 1 t vanilla extract
  • 6 oz cream cheese, softened
  • 2 large eggs, room temperature
  • Special Equipment: 9 inch springform pan

Instructions

  1. Preheat oven to 350°F.
  2. Butter a 9 inch springform pan.
  3. In a medium mixing bowl combine flour, baking powder and salt.
  4. Peel, core and thinly slice the apples and place in a medium mixing bowl.
  5. In a small bowl mix together 1/4 cup granulated sugar and cinnamon. Set 2 tablespoons of this mixture aside for later. Pour the rest of the cinnamon sugar over the sliced apples and mix thoroughly.
  6. In a large bowl cream together 1 1/2 cups granulated sugar, butter, vanilla and cream cheese. Mix until completely combined.
  7. Add eggs, one at a time, stirring well after each addition.
  8. Carefully stir in flour mixture.
  9. Stir in apples. Take your time, making sure to get the batter between the apple slices.
  10. Pour batter into prepared pan. Top with reserved cinnamon sugar.
  11. Bake 60-65 minutes until a toothpick comes out clean. Let cool for 15 minutes in pan then release the outer ring. Cool completely then store in fridge.
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Creamy, One Pan Mac n Cheese

Creamy, One Pan Mac n Cheese

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Happy Halloween everyone! We hope you have a spooktacular day with plenty of tricks and treats! For today’s Recipe Monday, we will be making Creamy, One Pan Mac n Cheese.

Mac n Cheese is one of those foods that we cannot deny. We love cheese and we love our carbs so Mac n Cheese is one of our all-time favorite foods. We have tried many different recipes for homemade Mac n Cheese, but this one stands out. It is different from other roux-based and egg-based Mac n Cheeses. Both of these styles of Mac n Cheese have a downside.

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Roux-based Mac n Cheese tastes pretty good fresh out of the oven. But when you reheat the leftovers the next day, the roux breaks and you are left with cheesy, butter-coated noodles. Not very good in our opinion. Egg-based Mac n Cheese tastes too much like egg and not much like Mac n Cheese at all.

Another wonderful aspect of this recipe is that it all takes place in one pan. It was also extremely quick to make and we had all the ingredients on hand. This recipe is definitely a keeper. It is creamy and cheesy, plus it still tastes delicious and fresh the next day!


To begin, combine 4 cups of milk, 1 t salt and macaroni in a large pan. Heat on medium.
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Bring to low boil and stir frequently.
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Cook until macaroni is tender and milk is almost all gone. Milk will have curdled slightly, which is good.
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Remove from heat and add 2/3 c milk, shredded mozzarella, shredded sharp cheddar, cream cheese, butter, Dijon, and pepper.
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Stir to combine. Look at the ooegy gooegy goodness!
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Return to heat on low to melt cheeses. Stir frequently. Salt to taste.
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Plate and enjoy!
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Someone’s ready for their close-up!
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If you want some spice, you could add a little freshly ground nutmeg or a dash of cayenne. We are Mac n Cheese purists and therefore did not add such invasive ingredients. 😉

We do like spice in our Pumpkin Spice Chocolate Chip Cookies, however, which you can read about in last week’s Recipe Monday. These cookies are perfect to welcome in November!

Creamy One Pot Mac n Cheese

Creamy One Pot Mac n Cheese

Ingredients

  • 4 2/3 cups whole milk, divided
  • 1 t salt
  • 3/4 lb elbow macaroni
  • 8 oz shredded sharp cheddar
  • 3 oz shredded mozzarella
  • 2 oz cream cheese cut into small pieces
  • 2 T butter cut into small pieces
  • 1 t Dijon mustard
  • 1/2 t ground pepper
  • Salt

Instructions

  1. In a large frypan, heat 4 cups of milk, 1 t salt and uncooked macaroni over medium heat.
  2. Bring to a low boil, being careful not to scald the milk. Stir frequently.
  3. Cook until macaroni is tender and most of the milk has been absorbed. There will be clumps of curdled milk, but that is good.
  4. Remove from heat and add remaining 2/3 cup milk, shredded cheddar, shredded mozzarella, cream cheese, butter, Dijon and ground pepper.
  5. Place back on burner at low heat, stir until smooth and creamy. Salt to taste.
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