The year has flown by and the Cake Slice Bakers' group is finishing up the year-long journey through The Cake Book: Beautiful Sweet Treats for Every Occasion by Rebecca Firth. My last selection is the Apple Cinnamon Everyday Cake.
This has been an interesting book. There are lot's of different and interesting and tasty cakes, like Thick Mint Cookie Cake that decandently tastes like those thin mint cookies I love.
And I can't forget the amazing and ingenious Strawberry Cinnamon Roll Cake with that thick, delicious cream cheese glaze.
This Apple Cinnamon Everyday Cake is a good ending to this year's cake baking. It has a fluffy coffee cake-like texture and is topped with baked apples, cinnamon and crunchy sugar.
It's easy to throw together the simple ingredients in a big bowl, give it a stir and pour it into the pan.
The most difficult part, which really isn't very hard - just time consuming, is slicing the apples thinly enough to layer on top of the cake. You'll want to make them quite thin or they'll just sink into the cake while baking.
I used Granny Smith apples and am glad I did. They're a great texture and add just a bit of tartness and brightness to the topping. Use what you have, though.
We are enjoying this little apple cinnamon cake and it is indeed easy enough to throw together to be an everyday treat.
It's best served room temperature and in my opinion is even better the second day. You can freeze it if you need to and have it later - just thaw to room temperature before serving.
What a great cake! I also am not a fan of the taste of olive oil in most cakes so usually make the same substitution.
Thanks Kim!
This looks so good! I've been frustrated with Granny Smith in pies, but clearly the apples work brilliantly in this cake. It's been so fun baking with you !
Thanks Karen. I was a little worried about the tartness, but it really does go well on this. It's been great baking with you too! I've got your Japanese bread on my list to make.