The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeasted Apple Cinnamon Cake.

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Thegreenbaker's picture
Thegreenbaker

Yeasted Apple Cinnamon Cake.

 

It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.

I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.

I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!

 

The original recipe can be found here

I made a few changes to it.

Makes One (9-inch) Cake
2-1/4 cups all purposeflour, but I used bread flour.....it was all I had on hand!)1/2 cup Muscovado sugar 2 teaspoons yeast1/2 teaspoon salt 1/2 cup milk 1/3 cup Sunflower oil/Rice bran oil (an oil that is good for you and has a high smoke point) 2 large eggs 2 sweet eating apples , cored and diced.1 teraspoon cinnamon Topping1 sweet eating apple, peeled cored and sliced2 tablespoons Muscovado sugar1/3 teaspoon cinnamon Method

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and oil until very warm (120o to 130oF).

Gradually add to flour mixture. Beat 2 minutes at medium peed with an electric mixer. Scrape the bowl occasionally.

Add the eggs and 1/2 cup of flour. Beat for 2 mins at high speed (I had to lower my speed as the gluten was getting worked and the flour was winding up my beaters!)

Stir in the remaining flour to make a stiff batter. I had to add en extra 1/4 cup to do so.

Stir in the chopped up apple pieces.

Grease and line a cake pan, arrange the apple slices in bottom and sprinkle with sugar and cinnamon. Pour in the batter and spread it out evenly.

Leave it to rise in a warm place for 1 hour...ot until it doubles in size.

 

Above the batter has just been poured into the pan

 

Here, ready to bake.


You might like to do as the recipe suggests with the apple slices and place then on the top of the cake instead. I found the cake bottom burned exposed in the oven, but I liked how the apples embedded themselves in the cake on the bottom (which became the top)

 


So you could do it my way and cover the cake with parchment thats been well greased to stop it from burning.



Place into a preheated oven at 190 degrees oven for 45 mins until it is cooked in the middle. Test as per usual cake testing. I turned the oven down for the last 15-20 mins to 180 degrees celcius as it was burning.

remove and cool. Its lovely warm, but Delicious cool! With butter, or even golden syrup and cream!

YUM YUUUUM!

Comments

tattooedtonka's picture
tattooedtonka

I just finished looking at your "bread on a whim" thread, and then came upon this one.

Wow, that looks great.  One question though, what is Muscovado Sugar? I'm not familiar with the name. 

Great cake though. I do not think it would have lasted even 8 hours in my house.

TT

Thegreenbaker's picture
Thegreenbaker

:)

Muscovado sugar is like brown sugar, but less refined.

Brown sugar is caster sugar and treacle/molasses. I am not 100% on this and I may go googling to be totally sure :)

 

It Is great...there is only one small wedge left :) My 5 year old is eyeing it off :) 

Thegreenbaker's picture
Thegreenbaker

here we go. Wikipedia knows all :D

http://en.wikipedia.org/wiki/Muscovado_sugar

 I basically had it in the cupboard because we get our groceries delivered.....I purchase them online...its easier.....and ordered brown sugar but they wereout and sent muscovado sugar instead. I like the taste better than brown sugar. It seems it might be similar to dark brown sugar in Australia. (I'm an Ozzie in the UK)

 

 

tattooedtonka's picture
tattooedtonka

I went to the link you provided, and there sure is a big difference in the color of the sugar.  It also sounds tastier without the added molasses.  I will have to look around for it here to see what i can come up with.

Thanks again,

TT

browndog's picture
browndog

 Your recent breads have been lovely, greenbaker, but I just had to say something about this cake, it looks SO good. What was the texture like, a cake or a sweet bread?

Thegreenbaker's picture
Thegreenbaker

Hi Browndog,

Well, it is more bread like than anything. But I did use bread flour rather than all purpose flour :S It has the sort of chewy texture that bread has, but still softer, but nothing like brioche etc. Thats more delicate. I hope I explained it well enough to understand. :S It was moist also. Lovely......hhhmmm I think I might go share that last piece with hubby.........;)

It wasnt very sweet at all but the added apple gave it that extra something and, well there is one slice left and it is only 1 day old :)

 

 

 

 

Thegreenbaker's picture
Thegreenbaker

Actually browndog, I was just eating the last piece (grins) It is quite cake like, but perhaps a little firmer or chewier. Not crumbly like cake, but still soft and cake like. I probably have less experience with bread than you, so I can only tell you what I tasted :)

but thats it now. No more cake :(

 

Untill I make more! ;) 

browndog's picture
browndog

 on answering my question...you ate that last piece just for me.

I have an idea--I could make it and find out!

Thegreenbaker's picture
Thegreenbaker

 

yep!

Just for you browndog :)

I hope you enjoy it!  I know I did and will again and again :)