Apple Cinnamon Loaf Cake 苹果肉桂蛋糕
This Apple Cinnamon Loaf Cake is moist, tender and delicious with the lingering of cinnamon fragrance in the kitchen during the process of baking. As there is some leftover cream cheese from making the Butter Cheese Cake in my previous post, and not putting it to waste, I just mixed it in after creaming the butter and sugar. The end result is perfect. This cake is loaded with apple cubes internally and with slices of apple on the outside. Really wonderful with every bite! This cake kept extremely well in the chiller for 5 days. Just thaw it at room temperature for about 10 minutes and it’ll stay moist and soft. It’s another keeper recipe!
So perfect to serve with a cup of hot coffee ~~
Apple Cinnamon Loaf Cake
Ingredients
- 220 g cake flour/plain flour
- 1 tsp baking powdere
- 1 tsp baking soda
- 1.5 tsp cinnamon powder
- 150 g butter soft to touch
- 140 g caster sugar
- 100 g cream cheese room temperature
- 40 ml dairy whipping cream or milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 red apples peeled and cored, diced (not too small)
- 2 red apples for topping
- some demerara sugar or coarse sugar for sprinkling on top of apple slices
Instructions
-
Sift all the dry ingredients together and set aside.
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In a mixing bowl, cream butter and sugar together for a minute at medium speed, add cream cheese continue to beat till light and fluffy then add in whipping cream and mix till combined.
-
Then add in vanilla flavor and lemon juice, and eggs one at a time, until mixture incorporated, mix well.
-
Scrape bowl and add the flour ingredients, mix well at low speed.
-
Add in chopped apples and use a rubber spatula to fold well and pour into a lined loaf pan or a 8 inch round cake pan.
-
Then cut the remaining 2 apples (cored) into thin slices and toss with one tablespoon of lemon juice. Arrange apple slices on top, gently pushing them down a little into the batter. Lastly sprinkle demerara sugar on top of the apple slices.
-
Bake in preheated oven 180C and bake at about 50 minutes or skewer inserted comes out clean.
苹果肉桂蛋糕 Apple Cinnamon Loaf Cake
- 220克 底筋或中筋面粉
- 1 茶匙 泡打粉
- 1 茶匙 苏打粉
- 1.5 茶匙 肉桂粉
- 150克 牛油
- 140克 细砂糖
- 100克 奶油芝士，温室
- 40毫升 动物性奶油或牛奶
- 2个 大鸡蛋
- 1茶匙 香草香精
- 1汤匙 柠檬汁
- 2颗 红苹果，去皮去核，切成丁状（不要切得太小）
- 2 颗 红苹果 – 铺面
- 原蔗糖或粗糖 撒面
- 将粉类一起过筛，备用。
- 牛油和砂糖搅打1分钟（中速度），加入奶油芝士继续搅打至发，倒入动物性奶油混合均匀即可。
- 加入香精和柠檬汁，鸡蛋 – 一个一个的加，每加一个搅匀以后再加下一个。
- 把碗边的混合物刮净，倒入粉类，低速拌匀即可。
- 倒入苹果丁用橡皮刮刀翻拌均匀。面糊倒入长方形烤盘或一个8寸圆形烤盘抹平（底部铺纸）。
- 剩下的2颗苹果去核切薄片，加入1汤匙柠檬汁拌匀，铺排在面糊上，轻轻的稍微插进面糊里，最后撒上适量的原蔗糖即可。
- 送人预热烤箱至摄氏180度烘烤约50分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 吃不完的蛋糕可收进冰箱冷藏保存5天。要吃的时候放在温室冷却10分钟，蛋糕又变回很湿润了。
The post Apple Cinnamon Loaf Cake 苹果肉桂蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/apple-cinnamon-loaf-cake/
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