Cinnamon Apple Cake

This is a tasty cake and it’s so simple to make! Fits perfectly in the Sunflower mold or try the Twin Tray to share with the second cake with a friend. Another idea is to reserve 1 cup of the batter to make in the Mini Round mold. Fluted bon mold shown.

Ingredients:

  • 1/2 cup butter

  • 2 cups sugar

  • 2 eggs

  • 2 cups flour

  • 2 tsp baking soda

  • 1 tsp Sel Gris sea salt

  • 1 1/2 tsp cinnamon

  • 4 cups apples cut (I used Eco Chop)

  • 1 cup pecans (optional)

Caramel Sauce:

  • 1/4 cup butter

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1/2 cup whipping cream

  • 1 tsp pure vanilla extract

  • 1 tsp Sel Gris sea salt

Instructions:

  • Preheat oven at 350°F degrees. Place Sunflower Mold (or mold of your choice) on Perforated Baking Sheet.

  • In large mixing bowl, cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, salt, and cinnamon and stir just to blend. Gently mix in apples and nuts. Pour mixture into mold.

  • Bake for 55 min. in the Sunflower, check at 40 minutes in the Twin Tray or 20 minutes in the Mini Round mold. Cool for 10-15 min., unmold. Serve with caramel sauce. This is a soft, moist cake, like a bread pudding.

Caramel Sauce:

  • Melt butter in heavy saucepan over low heat. Add remaining ingredients. Bring to a boil slowly, stirring constantly. Continue stirring until sauce thickens, 5 to 6 minutes.

Sunflower Fluted bon mold Twin tray Mini Round mold Perforated Baking Sheet Mini Spatulas

Leslie Burnett