Apple Cinnamon Cake I Fall in Love with Every Bite of this Moist and Flavorful Apple Cinnamon Cake
Try the perfect balance of moist and fluffy cake with juicy apples and the warm, comforting flavor of cinnamon in every bite of this delicious Apple Cinnamon Cake. The best ever Apple Cinnamon Cake of your dreams. Moist and Perfect for any time you want a cozy and comforting dessert. You won't be able to resist the aroma of cinnamon and apples filling your kitchen.
Ingredients:
Apple Mix:
20 g granulated sugar
3 tsp cinnamon
5 small apples, peeled and diced
Cake Mix:
400 g flour
50 g granulated sugar
3 tsp baking powder
2 tsp vanilla sugar
300 ml milk
2 eggs
3 tbsp sunflower oil
Brown Sugar Mix:
150 g brown sugar
3 tsp cinnamon
6 tbsp sunflower oil or 120 g melted butter
Glaze:
200 g icing sugar
70 ml milk
9'' X 13'' (23-CM X 33-CM) PAN
Preheat the oven to 200°C (392°F) and bake for 30-40 mins, but keep an eye on it.
Test with a toothpick for doneness!
NOTE: You can adjust the quantity of sugar to suit your taste. Feel free to use less sugar if you prefer a less sweet cake.Enjoy! ????????
------------------------------------------------------------------------------------------------
ADD ME ON:
Instagram:
TikTok:
Pinterest:
Subscribe:
-------------------------------------------------------------------------------------------------
If you liked this video, you could help to grow the channel:
Rate the video! ???? - I will be very happy, and it will help the development of the channel.
WRITE A COMMENT or ask me a question about the recipe. I will be more than happy to answer you.
???? You can also share this video with your friends on social networks to tell them what dish you want to cook next.
-------------------------------------------------------------------------------------------------
Credits:
Song: Watch it
Artist: Track tribe
#applecinnamon #applecake #apple #cinnamon #dessert
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
???? SUBSCRIBE to our channel for more videos by clicking the link below :
???? If you want to be the first to receive all my videos hit the bell icon and select the notifications . If you like the video , you can help the channel :
Share this video with your friends on social networks .
????RATE THIS VIDEO???? that is pleasant for me and important for the development of the channel !
WRITE A COMMENT , or at least a smiley face . It is not difficult for you , but i will be very happy ! Thanks for watching .
???? Click on the ( cc ) text on the top right of the video and the three dots on the top and click TRANSLATE so you can enable subtitles
RELATED VIDEOS
Whip Condensed Milk with Cocoa! You will be Amazed :
Whip Condensed Milk with pistachios! You will be Amazed
Ree Drummond's Pumpkin Rum Cake | The Pioneer Woman | Food Network
This pumpkin rum cake is so good that it'll disappear *before* the pie on your Thanksgiving table — trust us! ???? Watch #ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Rum Cake
RECIPE COURTESY OF REE DRUMMOND
Total: 2 hr 30 min (includes cooling and soaking times)
Active: 30 min
Yield: 10 servings
Ingredients
Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water
Rum Syrup:
2 sticks (1 cup) salted butter
1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
Maple Whipped Cream:
1 cup heavy cream
1 teaspoon maple syrup
Directions
Special equipment: a 10-cup bundt cake pan
For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
Maple Whipped Cream:
Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ReeDrummond #Pumpkin #Cake #ThePioneerWoman #FoodNetwork
Ree Drummond's Pumpkin Rum Cake | The Pioneer Woman | Food Network
HENNESSY BUTTER PINEAPPLE UPSIDE DOWN POUNDCAKE!!
GRAB MY BOOKS
Business Inquires info@thedannirose.com
Bake cake on 350 for 1 hour 10-20 mins or until tooth pick or knife comes out clean once inserted..
INGREDIENTS * you can substitute the cake part for butter box cake if you want! But the scratch made is amazing!
3 CUPS CAKE FLOUR ( or all purpose flour.. if using all purpose instead of cake flow ,simply pour 3 cups of all purpose flour into a bowl.. then remove 6 tablespoons of the all purpose flour.. then add in 6 tablespoons of cornstarch to replace the removed flour.. now sift together.. and you have cake flour !!
3 cups white sugar
5 eggs
1 16 oz can crushed pineapple
1c up heavy cream or milk
1tsp salt
3 sticks soften butter
to make the butter
2 sticks melted butter
2 cups brown sugar ( packed in to the cup.. then pour )
3/4 cups or MORE ( this is up to you! ) .. whiskey or henny * you do not have to add any whiskey if you choose not to use alcohol.. you can simply use the juice from the pineapple rings instead*
1 can sliced pineapple rings
Instant Pot Cheesecake + Rum Glaze | Van Life RV Cooking
For those of us who live on the road, or in small spaces, there is no reason why we can’t enjoy delicious home-made meals. If you’re looking for a perfect cheesecake recipe that you can make in your camper, van, or tiny house, look no further!
In this video, I’ll show you step-by-step how to make a New York cheesecake in the 3-quart instant pot MINI, with a simple rum glaze! Full recipe and instructions below.
This video was all filmed in our 40-sq-foot ambulance camper, so we have proven that it can be made in a small space!
Note, this recipe can also be used with a 6-quart or 8-quart instant pot, but you’ll want to increase the cooking time by 10 minutes.
Links for purchasing the instant pot and cake pan (I am NOT an amazon affiliate):
Instant pot mini:
Cake pan:
RECIPE
Ingredients:
7 full graham cracker sheets
3 Tablespoons melted unsalted butter, at room temperature
2 8-oz packages of full fat cream cheese, at room temperature
2/3 cup white sugar
2 teaspoons vanilla extract
2 eggs, at room temperature
1/4 cup Greek yogurt or sour cream, at room temperature
Directions:
Make sure dairy ingredients and eggs are at room temperature before starting.
Lightly grease or oil the pan, using butter, coconut oil, or cooking spray.
Crush the graham crackers into crumbs using a food processor until fine and uniform, and place into a large bowl.
Add melted butter to crumbs, and mix well.
Press the crumbs into the bottom of the cake pan, and 1” up the sides. You can use your hands, or the bottom of a cup or jar.
Cover bottom and sides of the pan with foil. Set aside.
Place cream cheese into a bowl, and break it up with a spoon. Using a hand mixer or spoon, beat on low speed until fluffy and smooth.
Add sugar, gradually, until just incorporated, beating/stirring for 30-40 seconds.
Add eggs one at a time, mixing gently. Do not over mix.
Add vanilla extract and yogurt, stirring gently. Do not over mix.
Place metal trivet inside Instant Pot, and pour 1 1/2 cups of water into metal insert. If you are using a larger Instant Pot, add enough water so that it comes just to the level of the trivet.
Carefully lower the cake pan into the Instant Pot using a silicone or foil sling. To make a foil sling, fold an 18 piece of foil in half lengthwise, twice.
Pour cheesecake batter into pan, and smooth with a spoon.
Place lid on Instant Pot and set to cook on High Pressure for 30 minutes. If you are using a 6-quart or 8-quart Instant Pot, increase cooking time by 10 minutes. Make sure the Keep Warm button is turned OFF.
Let the cheesecake sit in the Instant Pot for 1 hour after it is done cooking. Then, place cheesecake in the refrigerator overnight. Serve plain, or with fruit or RUM GLAZE (recipe below).
RUM GLAZE
Ingredients:
3 T salted butter
2 T light rum
2 T water
1/4 cup white sugar
Put Instant Pot on Saute mode. Melt butter in Instant Pot, and add rum, water, and sugar. Simmer for 3-4 minutes until slightly thickened. Drizzle onto individual cheesecake slices.
Pineapple Cheesecake. Juniors Cheesecake Copycat Recipe
In Everything Give Him Thanks!
Amazon Affiliate links :
Large bottle of Vanilla :
Watkins Natural Food Coloring 4 pack :
McCormick Natures Food Colors 3 pack :
Crust :
200 grams cookies
1 tbsp brown sugar
4 tbsp butter
Filling :
2 8oz bars of cream cheese
2 tbsp vanilla
3/4 cup of sweetened condensed milk
2 tbsp lemon juice ( juice of 1 lemon)
1/4 cup of sour cream
2 tbsp heavy cream
2 large eggs
Topping
1 cup of crushed pineapple and juice together
2 tbsp brown sugar
1 tbsp lemon juice
splash of vanilla
1 tbsp corn starch
1 tbsp water