Cinnamon Apple-Cream Cake
This is the perfect Fall and Winter dessert! Serve at a party, at Thanksgiving or at a Holiday celebration, this cake will not disappoint!
We’ve all heard, seen and tasted apple sauce and apple butter. Allow me to bring you a something better – apple cream!
Picture this: sliced apples baked in a pool of cinnamon and vanilla flavored condensed milk mixture. After it is slowly baked, this mixture becomes something along the lines of a dulce de leche, or caramel like layer of goodness. The apples get tender and they are soaked in this creamy mixture.
The apples are baked under the most fluffy and moist cinnamon cake ever! The whole thing is covered in a rich cinnamon buttercream frosting that is so so good, a friend said to me she could spread it on toast in the mornings! Ha!
How I made this Cinnamon Apple-Cream Cake:
Preheat the oven to 350°.
Start by coring the apples and cutting them in 1/2 inch wedges.
Spray the bottom of the 9 x 13 cake pan with nonstick spray. Make sure to spray evenly and coat the sides too.
Tip! Do not butter and flour this cake mold because the flour can interfere with the apple cream baking process.
Arrange the apples evenly on the bottom of the cake pan.
In a medium size bowl, pour the condensed milk, add 1 teaspoon of vanilla, and 1/2 teaspoon of cinnamon. Combine well.
Pour the condensed milk mixture all over the apples. Distribute evenly so it gets in all the spaces in between the apples.
For the cake batter, using a stand up mixer with the paddle attachment or hand held mixer, cream the butter until light and fluffy for 1-2 minutes.
Scrape the sides and add the sugar.
Tip! Always scrape the sides of the bowl before adding any ingredient.
Mix well for 1-2 minutes.
Scrape the sides and add one egg at a time. Make sure to mix each egg in for close to 1 minute before adding the next.
In a separate bowl, sift the flour, baking powder, baking soda, salt and 1 teaspoon of cinnamon.
In a separate bowl, mix the sour cream, apple sauce, half and half and 1 teaspoon of vanilla.
Alternating between the dry and wet ingredients, start adding 1/3 of the flour mixture. Mix slowly for a few seconds, do not worry about incorporating all the flour yet.
Add 1/2 of the liquid mixture. Mix in slowly until just mixed in.
Add the second third of the dry ingredient mixture and again, mix until just combined.
Add the remaining half of the liquid mixture and mix until just combined.
Add the remaining third of the dry ingredients mixture and mix in until just combined as well.
Using a rubber spatula, scrape the sides and bottom of the mixing bowl and finish incorporating the cake batter.
Pour the cake batter all over the condensed milk covered apples. Spread evenly and make sure all corners are filled with the cake batter.
Bake the cake in a preheated 350° oven for 1 hour.
Tip! If your oven tends to cook things unevenly, turn the cake around in the half way mark to make sure it is baking evenly.
Tip! Test the cake to see if it is cooked by inserting a tooth pick in the middle, if it comes out clean, the cake is baked. I usually start testing the cake at minute 50. Over cooked cake is dry cake!
Let the cake cool until completely cooled.
Run a knife through the sides of the mold to release anything that might be stuck.
Tip! I love to serve this cake over a cutting board, not only does it look good, but it’s hard to find a perfectly flat serving platter this size.
Place the serving platter or cutting board ON TOP of the cake and in one swift motion flip the cake over so that the cutting board is now on the bottom and the cake mold is upside down on top of the cutting board.
Slowly wiggle the cake mold around to determine if it’s lose and lift the mold to reveal the cake!
Tip! If the top of the cake is “wet”, pat dry with a paper towel to absorb any excess liquid, this will help the frosting stick to it better.
For the frosting:
Using a stand up mixer with a whisk attachment or a hand mixer, cream the butter until light and fluffy for like 1-2 minutes.
In a separate bowl, add the cinnamon to the confectioners sugar and combine.
Add the sugar mixture, and the vanilla paste and mix on high speed for 4-5 minutes until light and absolutely fluffy!
Scoop the frosting on top of the cake and spread evenly to cover the entire surface.
Sprinkle a bit of cinnamon in top of the frosting and ENOY!
Enjoy!
Cinnamon Apple-Cream Cake
Equipment
- Stand up mixer or hand held mixer
- Sifter
- Apple corer
- 9×13 rectangular cake pan
Ingredients
For the cake:
- 2-3 Honeycrisp Apples
- 1 can condensed milk
- 1 1/2 teaspoons ground cinnamon 1/2 teaspoon for apple cream, 1 teaspoon for cake batter
- 2 teaspoons vanilla extract 1 teaspoon for apple cream, 1 teaspoon for cake batter
- 2 sticks unsalted butter
- 1 3/4 cup granulated sugar
- 4 extra large eggs
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup sweetened apple sauce
- 1/2 cup sour cream
- 1/4 cup half and half
For the frosting:
- 2 sticks unsalted butter
- 2 cups confectioners sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla paste
Instructions
For the cake:
- Preheat the oven to 350°
- Start by coring the apples and cutting them in 1/2 inch wedges.
- Spray the bottom of the mold with nonstick spray.
- Arrange the apples evenly on the bottom of the cake pan.
- In a medium size bowl, pour the condensed milk, add 1 teaspoon of vanilla, and 1/2 teaspoon of cinnamon.
- Combine well.
- Pour the condensed milk mixture all over the apples. Distribute evenly so it gets in all the spaces in between the apples.
- For the cake batter, using a stand up mixer with the paddle attachment or hand held mixer, cream the butter until light and fluffy for 1-2 minutes.
- Scrape the sides and add the sugar.
- Mix well for 1-2 minutes.
- Scrape the sides and add one egg at a time. Make sure to mix each egg in for close to 1 minute before adding the next.
- In a separate bowl, sift the flour, baking powder, baking soda, salt and 1 teaspoon of cinnamon.
- In a separate bowl, mix the sour cream, apple sauce, half and half and 1 teaspoon of vanilla.
- Alternating between the dry and wet ingredients, start adding 1/3 of the flour mixture. Mix slowly for a few seconds, do not worry about incorporating all the flour yet.
- Add 1/2 of the liquid mixture.
- Mix in slowly until just mixed in. Add the second third of the dry ingredient mixture and again, mix until just combined.
- Add the remaining half of the liquid mixture and mix until just combined.
- Add the remaining third of the dry ingredients mixture and mix in until just combined as well.
- Using a rubber spatula, scrape the sides and bottom of the mixing bowl and finish incorporating the cake batter.
- Pour the cake batter all over the condensed milk covered apples. Spread evenly and make sure all corners are filled with the cake batter.
- Bake the cake in a preheated 350° oven for 1 hour.
- Let the cake cool until completely cooled. Run a knife through the sides of the mold to release anything that might be stuck.
- Place the serving platter or cutting board ON TOP of the cake and in one swift motion flip the cake over so that the cutting board is now on the bottom and the cake mold is upside down on top of the cutting board.
For the frosting:
- Using a stand up mixer with a whisk attachment or a hand mixer, cream the butter until light and fluffy for like 1-2 minutes.
- Add the cinnamon to the confectioners sugar and combine.
- Add the sugar mixture, and the vanilla paste and mix on high speed for 4-5 minutes until light and fluffy.
- Scoop the frosting on top of the cake and spread evenly to cover the entire surface.
- Sprinkle a bit of cinnamon in top of the frosting and ENOY!