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Recipes

Cinnamon Apple Cake

Cinnamon Apple Cake
Paula Nemzek for KCTS 9 Cooks

Adapted from a Joan Nathan recipe, this dairy-free cake uses oil instead of butter for a moist, dense texture. It's perfect for dessert, or served with afternoon coffee or tea. You can make it fancy in a Bundt pan or plain in a 9x13-inch pan. Both are qually delicious!

Serves 8 to 10

  • 1 cup olive oil or vegetable oil
  • 5 apples (2 Granny Smith plus 3 sweet apples, or any combination of sweet and tart apples), peeled, cored and diced (about 5 cups)
  • juice of 1 lemon
  • 1/3 cup toasted walnut halves, chopped
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons almond flour, or 2 tablespoons chopped almonds, ground
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1/2 teaspoon almond extract
  • 2 tablespoons raw or turbinado sugar (optional)
  • confectioner’s sugar (optional)

Preheat the oven to 350 degrees, and spray or grease a standard Bundt pan or a 9x13-inch baking pan.

In a large bowl, toss the apples with lemon juice, walnuts and cinnamon.

In a food processor or mixer, pulse or mix together flour, baking powder, salt, almond flour and 1 1/4 cups sugar. With the food processor or mixer running, add eggs, oil and almond extract, processing or creaming until just mixed. Batter will be dense and sticky. If you use a processor, you’ll need a large one (ours is 11 cups) or it might overwhelm the motor.

Spoon about one-third of the batter over the bottom of the prepared pan. Evenly distribute the apple mixture on top, and cover the apples with the remaining batter.  Sprinkle the top with the turbinado sugar, if using.

Bake for 50 to 60 minutes, or until golden brown and cooked through. The cake will take a shorter time to bake in the 9x13 pan than in the Bundt pan. If using a Bundt pan, bake an extra 5 minutes after the cake passes the toothpick test to ensure the top of the cake is well-baked. Cool the cake to room temperature before inverting Bundt pan onto a plate. You may need to run a knife along the edge to make sure the cake releases.

To serve, dust cake generously with confectioners’ sugar and cut into slices.

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Thanks for this recipe it looks awesome, I'm very excited to try this! I'm preparing more and more treats and it seems im getting addicted :D it started when i prepared treats from this book http://hop-reviews.com/yummy and my family liked these much more than my old butter sugar bombs :D Im really curious what will they say to this tomorrow

This applies to all your recipes: Why don't you have a printer version? I have copied by hand several that are too enticing to ignore, but there are others I pass up just because I don't have the time to write it out. I have searched the screen for the little printer icon without finding any way to print just the recipe.

Hello Nancy,

Thank you for your comment! To print out our recipes, you can go to the menu of your web browser and select the print option. We have it set up to print just the recipe without the rest of the items on the page.

If you use Google Chrome or Mozilla Firefox, you can click on the menu symbol in the upper right hand corner of your browser window (it looks like three horizontal lines) and select the print option from there. In Internet Explorer, select "File" in the top left hand corner then "Print". In Safari for Mac, select "File" at the top left hand corner of your screen then "Print".

Please let us know if you have any other questions!

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