This fluffy, cinnamon-spiced cake is the perfect place to showcase fresh, in-season apples. We wanted to highlight the crisp freshness of the apples, so instead of cooking them we instead macerate them to keep their texture intact while also developing some juiciness. We spoon the apples over the warm cake and then top it off with a generous dollop of freshly whipped cream for a light, autumnal treat.
Cinnamon Cake with Apple Topping
For the Cake
- 6 tbsp unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- ⅛ tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 large egg
- 1 ½ cups all purpose flour
- ½ cup milk, any percentage
For the Apples
- 2 apples, peeled, cored, and cut into wedges
- 2 tsp brown sugar
- ⅛ tsp salt
- ½ tsp cinnamon
- 2 tsp lemon juice
For the Whipped Cream
- ¾ cup heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
1) Spray a Suvie pan with cooking spray and line with parchment paper so that paper extends over the long edges of the pan. Spray parchment paper lightly with cooking spray.
2) In the bowl of a stand mixer, combine butter, sugar, salt, baking powder, nutmeg, and cinnamon.
Mix on low speed to combine and then increase speed to medium and beat until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl as needed. With mixer running add the egg and beat until smooth.
3) With the mixer on low, add half the flour, followed by half the milk, allowing each component to be incorporated before adding the next. Repeat with remaining flour and milk. Scrape down beater and inside of the bowl.
4) Spread cake into prepared pan. Insert into your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
5) After the cake has finished baking, remove from Suvie and allow to cool in the pan for 10 minutes. Using parchment sling, remove cake from pan and cool on a wire rack until room temperature.
5) While the cake cools, toss apples with brown sugar, salt, cinnamon, and lemon juice.
Stir apples occasionally until juicy.
7) Just before serving, combine heavy cream, 1 tbsp granulated sugar, and vanilla in the bowl of a stand mixer with a whisk attachment.
Whisk on high until soft peaks form, about 3 minutes.
Cut cake into pieces, top with apples, and a dollop of whipped cream.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (6 servings per recipe): Calories 450, Total Fat 19g, Total Carbohydrates 67g, Total Sodium 220mg, Total Protein 6g