Prep 15 mins
Cook 45 mins
This recipe is from LCBO's Food & Drink Fall 2010 magazine. I had the cake at a dinner party last night and it was just delectable! Perfect for Fall. Use tart apples like Northern Spy, Empire or Spartans. The cake is best when served while still warm.
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 teaspoons salt
- 1⁄2 cup butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup plain 1% yogurt (or sour cream)
- 2 tablespoons brown sugar, packed
- 1⁄2 teaspoon cinnamon
- 2 tablespoons water
- 4 large red-skinned apples, diced (peel if you wish)
- 1⁄4 cup brown sugar, packed
- 1⁄4 teaspoon cinnamon
- 1 pinch ground cardamom or 1 pinch ginger
- 1 lemon, juice of
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 350°F Grease the sides of 9 inch springform pan and line bottom with parchment paper (you can also use bundt pan if preferred).
- Combine flour, cinnamon, baking powder, baking soda and salt in bowl.
- In a separate bowl, using electric mixer, beat butter and sugar until fluffy.
- Beat in egg and vanilla until blended. Stir in flour mixture alternatively with yoghurt.
- Spread into prepared ban, smooth top.
- Bake for about 45 minutes or until tester inserted in the centre comes out clean.
- For the glaze combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake and brush top and sides with glaze.
- While cake is baking prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Cover, reduce heat to medium-low and simmer for about 5 minutes or until apples are tender but still keep their shape.
- Remove from heat and stir in vanilla.
- Serve warm with slices of cake.
Wow this cake is fabulous. I made it yesterday for my BFF husbands birthday and we all loved it. I'm going to make it again next week for my mothers Birthday. I used golden delicious apples, because that's what I had and they were great. Top with whip cream. Thanks for this great recipe.
Delectable is definitely the word for this dessert. I really appreciated that the compote was made while the cake was baking so even though there is some extra work involved you are multi-tasking. The end result is an impressive dessert that is great for company but is worth the effort for family meals too. I used a combination of Rome and Gala apples (peeled) this time around as that is what looked best in the market this time. The glaze is truly worth the extra sweetness and the cinnamon takes it over the top! Thanks for sharing this recipe in Newest Zaar Tag game!
The kids said this is awesome... I did add a bit of nutmeg for additional flavor. There was no leftovers :( Oh well, I guess I'll have to make again...Made for PRMR!!!