Apple Cinnamon White Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix brown sugar and cinnamon together in a bowl.
• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
• Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

Steps:

• To make cake: Preheat oven to 350°F. Combine granulated sugar, flour, baking soda, cinnamon and salt in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick. Pour cake batter into greased 13 x 9-inch pan. Sprinkle with brown sugar and cinnamon. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. To make Caramel Sauce: Combine butter, sugars, and evaporated milk in medium saucepan over medium high heat. Stirring constantly, bring to a boil for 1 minute. Add cinnamon and vanilla. Cool. Cut cake and serve with caramel sauce. If desired, top with ice cream or whipped topping.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x5-inch loaf pan. Sprinkle with 1 tablespoon flour.
• Prepare glaze: mix confectioners' sugar, milk, butter, and vanilla together in a small bowl. Place in the refrigerator to chill.
• Prepare bread: stir white sugar, butter, brown sugar, and egg together in a medium bowl.
• Sift flour, cinnamon, and baking soda together in another bowl. Slowly incorporate the wet ingredients with the dry ingredients. Stir in chopped apples. Pour batter evenly into the prepared loaf pan.
• Prepare streusel: combine brown sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumb-like and sprinkle evenly on top of the batter.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Let cool on a cooling rack for about 15 minutes.
• Remove the glaze from the refrigerator and pour into a zip-top bag. Cut a tiny hole in the tip of the bag and drizzle glaze over the bread.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Combine cake mix, pie filling, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour half of the batter into prepared pan. Sprinkle with 3 tablespoons cinnamon sugar. Add remaining cake mix; top with remaining cinnamon sugar., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, cinnamon and enough water to reach desired consistency. Spoon glaze over cake, allowing some to flow over sides.

Steps:

• Preheat your oven to 175C.
• Place the sugar and sifted flour into a large bowl along with the butter, apples a sprinkling of cinnamon and a pinch of salt.
• Then mix the egg and milk and pour into the bowl then combine.
• Grease a cake tin (preferably a circular one) and pour in the mixture (which should be fairly wet).
• Bake for 35 mins before removing from the oven and sprinkling over the sugar and cinnamon then return to the oven for 10 mins more.

Steps:

• Heat the oven to 325 degrees. Lightly spray a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving about 2 inches of excess on each side to eventually help you lift the cooked cake out of the pan.
• In a medium bowl, whisk together the flour, cinnamon, baking powder and salt.
• In a small pot, melt the butter over medium heat. Continue to heat the butter, stirring occasionally, until the solids begin to brown and the butter smells nutty, 9 to 10 minutes. Transfer to a medium bowl and cool for 20 minutes.
• Add the brown sugar and granulated sugar to the bowl and whisk to combine. Add the eggs one at a time, whisking well to fully incorporate each before adding the next. Add the vanilla and whisk to combine.
• Add about half of the flour mixture and whisk to incorporate. (If necessary, switch to a spatula or wooden spoon at this point.) Add the sour cream and mix to combine. Add the remaining flour and mix to combine.
• Transfer the batter to the prepared pan and spread into an even layer. Press the 12 apple segments partly into the batter, spacing them evenly throughout and keeping in mind that you want each of 12 square slices to have one apple quarter.
• Transfer to the oven and bake for 60 to 70 minutes. A toothpick inserted into the center of the cake should come out clean, and you should be able to easily pierce an apple with a small knife. Let the cake cool completely in the pan.
• Just before serving, use the parchment flaps to lift the cake out of the pan. Combine the confectioners' sugar with the cinnamon and dust the surface of the cake generously with the cinnamon sugar. Cut into 12 square pieces or 24 triangles.

Steps:

• preheat oven to 350 and spray bundt or pound cake pan with Pam.
• in a medium bowl whisk flour, cinnamon, salt, baking powder and baking soda together.
• In a large bowl, melt butter in microwave, add in egg, egg whites, sugar, splenda and butter milk; whisk until smooth.
• Add dry ingredient to wet and mixed until just combined.
• Fold in apples.
• spoon mixture into pan
• bake 1 hour or until toothpick comes out clean.

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare a 9-inch springform pan.
• In a bowl using an electric mixer beat the butter with 1-3/4 cups sugar, softened cream cheese and vanilla until smooth and well blended (about 3-4 minutes).
• Add in eggs; mix well until completely blended.
• In a small bowl combine the flour, baking powder and salt; add to the creamed mixture just until blended.
• In a small bowl combine 1/3 cup white or light brown sugar with 3 teaspoons cinnamon.
• In another bowl mix together the chopped apples with 3 tablespoons of the cinnamon mixture, then stir the apple mixture into the batter.
• Transfer the batter into prepared baking dish or springform baking pan.
• Sprinkle the top of the batter with remaining cinnamon/sugar mixture.
• Bake for about 50-60 minutes (for springform pan) or until the cake test done.
• Cool cake completely in the pan, then remove to a wire rack.

Steps:

• Preheat the oven to 200c/ gas 5
• Add the sugar and butter together in a bowl and mix together until both are combined and nice and fluffy
• Add the flour to the butter/sugar mix and combined together until it forms a gooey mixture
• Add the one egg and stir into the mixture. Add the other egg and stir all together. The mixture should be slight runny but still have a slight stiffness
• Add the cinnamon to the mix and stir well then add the peeled and chopped apple to the mix and stir together
• Put the mixture into the cake tin and place in the over for 30- 40 minuets until golden brown.
• Once cooked place onto a wire rack and leave to cool. Serve slightly warm for a better taste

Steps:

• In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into sugar mixture (batter will be thick). Fold in apples. Spread into a greased and floured 13-in. x 9-in. baking pan. , For topping, beat the butter, sugar and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean.