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! ????????
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Moist Apple Bread that's Incredible for Fall
My super moist and tender apple bread is loaded with sweet apples and topped with a crisp cinnamon sugar crust. This recipe is easy, with just 15 minutes of prep!
Recipe:
Ingredients
For apples/topping
¼ cup granulated sugar (50g)
2 teaspoons ground cinnamon
2 Tablespoons butter, melted (salted or unsalted is fine)
For apple bread
1 ½ cups finely chopped apples (peeled & cored) (about 2 apples/215g after cutting)
2 ⅓ cup all-purpose flour (290g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ cup unsalted butter, melted (113g)
¾ cup sour cream (170g)
¼ cup whole milk (60ml)
2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
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Instructions
00:00 Introduction
00:15 Preheat oven to 350F (175C) and line a 9x5” bread pan with a sling of parchment paper (or lightly spray with baking spray).
00:34 Whisk together granulated sugar and cinnamon for the topping. Set aside. Pour apples in a bowl and sprinkle with 1 ½ Tablespoons of the cinnamon/sugar mixture (save the remaining cinnamon/sugar for later). Stir together apples and cinnamon/sugar and set aside. You will not need the 2 Tbsp of butter yet, but should have it ready.
01:21 In a large mixing bowl, whisk together flour, brown and granulated sugar, baking powder, baking soda, cinnamon, and salt.
01:54 In a separate bowl or large measuring cup, whisk together ½ cup melted butter, sour cream, milk, eggs, and vanilla extract.
03:08 Add wet ingredients to dry ingredients and use a wooden spoon or spatula to gently fold together until mostly combined.
03:36 Add apples and stir until completely combined (don’t over-mix).
04:10 Pour batter into bread pan.
04:40 Melt 2 Tablespoons butter and drizzle evenly over the top of the bread. Sprinkle with remaining cinnamon/sugar mixture from earlier.
05:31 Place pan with apple bread on a foil or parchment paper lined baking sheet (in case any butter spills this will keep you from having a smoky mess in your oven) and transfer to center rack of 350F (175C) oven. Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
06:44 Allow to cool in bread pan for at least an hour before carefully transferring to a cooling rack to slice and enjoy!
Notes
Apples
I prefer to use firm, tart to somewhat tart apples, Granny Smith and Gala are good choices.
Storing
Wrap bread or place in an airtight container and store it at room temperature for up to 5 days.
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Apple Crumble Cake | Apple Walnut Cake Recipe | Yummy
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TODAY'S RECIPE IS Apple Crumble Cake | Apple Walnut Cake Recipe | Yummy
INGREDIENTS:
NOTE: 1 CUP = 250 ML
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Spiced Apple-Walnut Swirl Bread from Jills cookbook
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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APPLE AND WALNUT BREAD EGGLESS
Apple and Walnut Bread Eggless is incredibly easy to bake from scratch at home. It is moist, delicious, and perfect for fall baking. You will have a burst of apple and walnut chunks in each bite with cinnamon flavor. It is not overly sweet and not too moist as cake. While baking this bread, the kitchen smells amazing with the scent of apple and cinnamon.
Find the detailed recipe here
Ingredients:
¼ Cup unsalted butter softened
½ Cup brown sugar
½ Cup golden yellow sugar or granulated sugar
1 Cup plain yogurt (Greek or regular)
2 Tsp pure vanilla extract
1 Tbsp white vinegar + 1 Tsp baking powder (see notes)
2 Cups all-purpose flour
2 Tsp baking powder
½ Tsp baking soda
½ Tsp salt
1 Tsp ground cinnamon
1 Large apple peeled and diced (see notes)
½ Cup walnuts roughly chopped (see notes)
Instructions:
Preheat the oven to 350° F. Spray a 9x5 inch loaf pan with non-stick spray or grease evenly with oil. Set aside.
In a medium bowl sieve together flour, baking powder, baking soda, salt, and ground cinnamon, then whisk well. Set aside.
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment; beat the butter and brown sugar and golden yellow sugar or granulated sugar for a minute. Then add yogurt and beat for 2 minutes until mixed well. Add vanilla extract and mix for few seconds.
In a small bowl mix 1tbsp white vinegar with 1tsp baking powder, mix with a fork until baking powder is dissolved. Add this mixture to butter mixture and mix until just combined.
Now add dry ingredients to wet ingredients and mix on low speed only until just combined. Do not over mix. The batter will be very thick. Fold in the chopped apple and walnuts to this batter with a large spatula.
Spoon this batter into the prepared loaf pan and bake for 50-54 minutes or until an inserted toothpick in the center comes out clean. During the baking, after 25 minutes cover the loaf pan loosely with aluminum foil to prevent too much browning of the top of the bread.
Remove from the oven and allow the loaf to cool completely in the pan on a wire rack. Once it is cooled completely, remove from the pan and slice. Serve immediately or store in an airtight container.
This bread will stay at room temperature for 3-4 days and up to a week in the refrigerator.
Recipe Notes:
Mix white vinegar and baking powder just before using it. Mix it with a fork or spoon and as soon as baking powder is dissolved, add it to the butter mixture.
Make sure that the apples you are using are crisp and not soft and too much juicy.
Lightly toast walnuts before using; toasting will make walnuts crunchy and more flavourful.
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