Tag Archives: cinnamon sugar

Mom’s Apple Cake, also know as Jewish Apple Cake

blog-apple-cake-on-rack

For as long as I can remember, my Mom made this apple cake. At this stage of my life, this means it’s a very long time, let’s just say Mom is over 90 and we can leave it at that!  When Mom referred to this cake she called it Mom’s cake -meaning my dad’s mom or my mom called it the Jewish Apple Cake. Now for starters we are not Jewish. We also called several cake’s mom’s cake since my grandmother was an amazing baker – thus the need to further identify the cake such as Jewish Apple. I did a little on line search about Jewish Apple Cake. It seems it’s called Jewish Apple because it does not use dairy such as milk or butter. There are many versions of this recipe with slight variations but basically the same recipe. I also read that this recipe was published long ago in some women’s magazine. No matter the source,  the real testament to this recipe is that it’s so good, it had stood the test of time . A recipe passed by word of mouth from generation to generation and from friend to friend. The bottom line about this cake how good it tastes, that it is super easy to make and it’s a true celebration of fall! It’s a cake that satisfies the apple lover in each of us. You will get such joy from the wafting aroma of baking apples, sugar and cinnamon and then the joy of eating this yummy cake.

From by the bay, wishing you tasty apple cake food memories!

Maryann

blog-apple-cake-recipe

Mom’s Apple Cake a.k.a. “Jewish” Apple Cake

Ingredients

For Apple Filling

  • 5 medium apples , preferably those good for baking such as macintosh
  • 5 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

For Cake Batter

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 eggs
  • 1/4 cup orange juice
  • 2 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F. Use nonstick cooking spray to grease tall tube pan, then lightly dust with flour.  Peel and core the apples, then cut into 1 inch cubes. Place in a bowl and sprinkle with the 5 tablespoons of sugar and cinnamon. Toss to coat the apples evenly. Set aside. In another bowl sift together the flour and baking powder. In a separate bowl add the oil, juice, sugar, vanilla and eggs. Mix well. Add the wet ingredients into the dry and mix well. the batter will be thick. Pour half the batter into the tube pan, make sure the batter is spread evenly. Top with half the apples. Pour the remaining batter into the tube, again ensuring the batter is spread. Arrange remaining apples over the top.  Bake for 1 1/2 hours or until a tester comes out clean. Let cool completely ( at least 25 minutes). Run a clean knife between the cake and pan to loosen the cake before turning onto a plate.

blog-apple-cake-on-stand

Cinnamon Sugar Donut Muffins

I was shopping at the local farm stand and bakery this weekend and found a delicious treat added to their baked good selection, cinnamon sugar donut muffins. I remember seeing these featured on the Food Network not long ago , so I picked up a few muffins to sample with the family.  It was so fantastic I knew I needed to figure out how to make them. After some internet research, I found that the bake shop featured on the Food Network was the Downtown Bakery and Creamery in Healdsburg, California in Sonoma Valley. They are kind enough to share their recipe which I have below. Although, baked these muffins do taste just like a fried cinnamon sugar donut. The muffin is  easy to make and eating one or two will make your morning and day, if not your week!
From by the bay, wishing you cinnamon sugar food memories!
Maryann
blog donut muffin
Cinnamon Sugar Donut Muffins
Recipe from Downtown Bakery and Creamery in Healdsburg, California
12 standard size muffins
Ingredients for batter
12 tablespoons unsalted butter, softened at room temperature
3/4 cup fine granulated sugar
2 eggs
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup milk
1/4 cup buttermilk
Ingredients for Topping
6 tablespoons melted butter
1 cup sugar
4 teaspoons ground cinnamon
Preheat oven to 350 Degree F. Lightly grease a standard muffin tin. Sift together in a bowl the flour, baking powder, baking soda, salt and nutmeg. Set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine.  Using a wooden spoon to mix, alternate adding the flour mixture with the milk and buttermilk. Make sure everthing is throughly combined, try not to over mix. Pour the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. In a bowl mix the sugar and ground cinnamon together. Use a pastry brush to brush each muffin allover with the melted butter and then roll into the cinnamon sugar mixture. Serve warm or cooled at room temperature.