![]() ![]() That seems to be the standard for measuring unless you want to be extremely accurate and weigh your ingredients. Measure correctly - for flour measuring, I use a spoon to stir/aerate the flour in my container a bit before dipping the measuring cup in and then leveling off with the back of a knife. Also, it takes more time to incorporate cold ingredients, which can easily lead to overmixing and a cake that is tough. Room temperature and properly softened ingredients will ensure that your cake ingredients mix together easily and smoothly. Use room temperature ingredients - I recommend placing out the butter, cream cheese, eggs, and apple butter for one hour before you begin making this cake. You know, the basics!īelow are some of my best tips for baking success when you try this cinnamon apple cake: And other baking essentials, like baking powder, salt, vanilla, and eggs. ![]() You could really use Fuji, Granny Smith, or Honeycrisp and get delicious results. They are a great all-purpose baking apple, though certainly a bit sweeter than Granny Smith. Apples - for this recipe, I used Fuji apples.Saigon cinnamon - if you've never tried Saigon or Vietnamese cinnamon before in your baking, you are missing out! It has a higher concentration of cinnamon oil in it and a much more intense flavor.Also, I love the crunch that the raw sugar gives to the cinnamon sugar topping for the cake! Raw sugar - I love the depth of flavor that raw or turbinado sugar lends to fall baked goods, so that's what I'm using in this recipe.Light cream cheese - while the original recipe calls for full-fat cream cheese, I've always made this cake with the ⅓ less fat version and love the results.Apple butter- I substituted ½ of the margarine/butter in the original recipe with apple butter, primarily to reduce the calories but also to up the apple cinnamon flavor in the cake.White whole wheat flour or whole wheat pastry flour.This cinnamon apple cake is incredibly moist, easy to make, and reheats well throughout the week to go with your morning coffee. Now don't get me wrong, this is a recipe that you should consider to be a treat. I've modified this recipe heavily to make it a bit more nutritious and to help it fit into the category of "healthified" desserts. My family and I both love it so much and enjoy making it for fall breakfast or just a snack cake to have with tea in the afternoon! But here's the thing - for a Cooking Light recipe, the cake really isn't that "light." I'm not sure if they considered it "light" back in the day because the original recipe calls for margarine or what, but so much has changed since then! I think I first made this cinnamon apple cake it 15+ years ago when I was still living at home and going to college! It's an OG recipe from Cooking Light (originally released in 1997!) that has tons of rave reviews. Today I'm so excited to be sharing a recipe with you that I've been making for, literally, YEARS now. This healthy cinnamon apple cake recipe is made with hearty whole-grain flour and gets double the apple flavor with fresh apples and apple butter! It's an incredibly moist and spice-filled apple cake that I look forward to making every fall. ![]()
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