A big bowl of apples on the table. Fall in St. Paul. Apple pie in the oven. So American. But skip the pie this time, save a bit of time, and stir together this make-ahead apple cake. Made with our own Minnesota Honeycrisp apples, it's a light and spicy dessert that keeps up to three days well-covered on the counter. Because the apples are Honeycrisp, they maintain their shape, texture, and flavor through and after cooking or baking. Add a scoop of Izzy's cinnamon ice cream (or even graham cracker) and it's done.
Honeycrisp Apple Cake 10 servings
- 1 1/2 cups white sugar plus 1 tablespoon
- 3/4 cup fat free cream cheese, softened
- 1/2 cup butter, softened
- 1 t almond extract
- 2 large eggs
- 1 1/2 cups unbleached white flour
- 1/4 t ea salt, nutmeg, and ginger
- 2 t ground cinnamon (Penzey's Chinese), divided
- 3 cups peeled, chopped Honeycrisp apples
- Cooking spray
Preheat oven to 350 degrees F and place rack in middle of oven.
1. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla with electric mixer set at medium speed until well-blended--about 4 minutes. Add eggs, one at a time, blending after each addition. In a separate bowl, mix flour, salt, nutmeg, ginger, and 1t cinnamon. Slowly add to sugar mixture, beating until blended.
2. Combine other tablespoon of sugar and the second teaspoon of cinnamon and stir into the chopped apples. Stir apple mixture into cake batter and pour into a 9" springform pan sprayed with cooking spray.
3. Bake an hour and ten minutes or until cake pull away from the sides of the pan. Cool cake completely on rack and use a serrated knife to cut.
4. Serve cooled with cinnamon ice cream.
For more info:
I hate to bake, I'm going to Baker's Square
Apple Song on You Tube