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Add a photoThis maple flavored apple cinnamon cake recipe is the perfect fall and winter dessert. It’s topped with dried cranberries for extra flavor.You can enjoy it and feel the real taste.
Ingredientes
- 1/4 cup butter, softened
- 3/4 cup maple syrup
- 1/4 teaspoon ground ginger
- 2 medium Granny Smith or Jonathan apples
- 1/4 cup dried tart cherries or dried cranberries
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon apple pie spice or ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 egg yolks
- 1/2 cup milk
- 2 egg whites
- 1/4 cup granulated sugar
- Vanilla ice cream
Direcciones
- Adjust oven rack to lower third of oven. Preheat oven to 350 degrees F. In a 12-inch cast iron or oven-going skillet, melt 1/4 cup butter. Stir in maple syrup and ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Set aside.
- Core apples; peel if desired. Cut into 1/4-inch-thick slices. Arrange apple slices and dried cherries in the skillet, turning apples to coat with syrup mixture. In a small bowl, combine flour, baking powder, salt, apple pie spice, and baking soda; set aside.
- In a large bowl, beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and egg yolks; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
- Wash beaters thoroughly. In a medium bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold one-third of the beaten egg whites into batter to lighten. Gently fold in the remaining beaten egg whites. Pour batter evenly over apple slices and dried cherries in skillet, being careful not to disturb apples and cherries.
- Bake for 25 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in skillet on a wire rack for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edge of cake from side of skillet. Carefully invert onto a serving plate. Serve warm cake with ice cream. Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 10 servings | |
| Calories 298 | |
| Calories from Fat 93 | 31% |
| Total Fat 10.59g | 13% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 534mg | 22% |
| Potassium 126mg | 4% |
| Total Carbs 49.07g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 32.56g | 22% |
| Protein 2.72g | 4% |
Comentarios
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