Take out your meters (cups) that we are going to make an exquisite American apple cake (The original recipe is called "glazed apple cinnamon bread" but it is not a bread, but a sponge cake). Exquisite, with a touch of spice very of these dates. In fact, it is the mixture that many cookies, and cakes like the one in potato or pumpkin (sometimes with ginger and cloves).

Regarding the meters, remember that the equivalences in grams/milliliters depend on the product that we are measuring. With this Anglo-Saxon system, we measure volume, not weight. If you want more information about this cooking method or about the meters and equivalences, click HERE. Happy autumn….

Apple, walnut and spice cake

Print recipe

If you feel like eating sponge cake, you will love this apple, walnut and spice sponge cake recipe, how rich and tender it is

Ángela

Kitchen: cuisine
Recipe type: dessert

Total time:

Ingredients

For 2 cakes

1/4 cups unsalted butter, softened
1/2 cups of brown sugar
4 large eggs
3/4 cups all-purpose flour
1/4 tsp. Salt
1/2 tsp. sodium bicarbonate
1/4 cup Greek yogurt
2 tbsp. ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup of shelled walnuts
2 large apples, peeled and diced

For the frosting

1/2 cups of icing sugar sugar
3/4 cup of cream (of the one to mount)

Preparation

Preheat oven to 180ºC.
Grease two rectangular molds with a little oil or butter and reserve.
Put the shelled walnuts on a cookie sheet and toast them for about 8 minutes, or until lightly browned but not burned. Remove and let cool.
In a medium bowl, sift the flour with the salt, cinnamon, nutmeg, and baking soda. Booking.
In a large bowl or salad bowl, butter with sugar until light and fluffy.
Add the eggs and continue beating.
Add the sifted dry ingredients a little at a time, beating until just incorporated. Pour in the Greek yogurt and stir until incorporated into the rest of the ingredients.
Chop the nuts and add to the dough, stirring to distribute them well. Do the same with the apple cubes. Pour the mixture into the prepared ramekins and level the surface with the back of a spoon. Bake for 50-55 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then cool completely on a wire rack.
Meanwhile, mix the icing sugar and cream in a medium bowl. Whip the cream until the lumps disappear. The frosting should have the consistency of very thick honey.
Cover the surface of the loaves with frosting. To enjoy…

Notes

The recipe is for 2 biscuits. If you prefer to do it in a larger mold, keep in mind that it will take longer to cook due to the volume. If you want to make just one, divide the amounts in half and that's it.

Image and adaptation: whatmeganismmaking

Recetín

Apple, walnut and spice cake: very autumnal