The perfect most delicious and moist cake that is ideal for any occacion in the fall and winter. The apples are baked in a creamy cinnamon mixture and topped with the most decadent cinnamon buttercream frosting, this cake is seriously perfect!
1 1/2 teaspoons ground cinnamon1/2 teaspoon for apple cream, 1 teaspoon for cake batter
2teaspoons vanilla extract1 teaspoon for apple cream, 1 teaspoon for cake batter
2sticksunsalted butter
1 3/4cupgranulated sugar
4extra large eggs
3 cupsall purpose flour
1 1/2teaspoonsbaking powder
1 1/2teaspoonsbaking soda
1teaspoonsalt
3/4cupsweetened apple sauce
1/2cupsour cream
1/4 cuphalf and half
For the frosting:
2sticksunsalted butter
2cupsconfectioners sugar
1teaspooncinnamon
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!