Apple Cinnamon Cake with Cinnamon Anglaise

RecipesPlus
Apple Cinnamon Cake with Cinnamon Anglaise
19
1000
2

Ingredients

  • 8 apples (small red-skinned)
  • 3 cups granulated sugar
  • 1 cinnamon sticks
  • 12 tablespoons butter (softened)
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 1/4 cups ground almonds
  • 1 1/2 cups self rising flour
  • 1/2 cup buttermilk
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter (melted and cooled)
  • 1/4 cup brown sugar (packed)
  • 1/4 cup flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup heavy cream
  • 1 1/3 cups milk
  • 1 cinnamon sticks
  • 4 egg yolks
  • 1/4 cup granulated sugar

Directions

  1. Peel apples, leaving stems intact.
  2. Combine 6 cups water, 2 cups sugar and cinnamon in a saucepan large enough to hold apples in a single layer. Stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Add apples; cover apples with a round of parchment paper and a heatproof plate to keep apples submerged in syrup. Return to a boil. Reduce heat to low; cover and simmer 8 mins or until apples are tender. Remove apples from pan with a slotted spoon. Cool 10 mins.
  3. Preheat the oven to 325°F. Insert bottom of 10-inch springform pan upside down in pan to make cake easier to remove. Grease closed pan. Line bottom with parchment paper.
  4. Beat butter, remaining 1 cup sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Mix ground almonds and sifted flour. Stir into batter alternately with buttermilk, in 2 batches. Spread in prepared pan.
  5. Place apples, evenly spaced, around outside edge of pan, pushing apples down to the bottom of pan.
  6. Bake for 30 mins. Meanwhile, for the cinnamon crunch topping, mix all ingredients in medium bowl. Refrigerate 15 mins.
  7. Crumble topping over cake; bake further 45 mins. Cool in pan 15 mins.
  8. Meanwhile, for the cinnamon anglaise, bring cream, milk and cinnamon to a boil in a medium saucepan. Remove from heat. Cover and let stand 20 mins. Whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in warm milk mixture. Return mixture to pan. Stir on medium-high heat, without boiling, until mixture thickens and coats the back of a spoon. Strain into a medium bowl. Discard cinnamon stick.
  9. Serve warm cake with cinnamon anglaise.
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NutritionView more

1000Calories
Sodium23%DV540mg
Fat71%DV46g
Protein27%DV14g
Carbs47%DV141g
Fiber28%DV7g

PER SERVING *

Calories1000Calories from Fat410
% DAILY VALUE*
Total Fat46g71%
Saturated Fat23g115%
Trans Fat
Cholesterol285mg95%
Sodium540mg23%
Potassium540mg15%
Protein14g27%
Calories from Fat410
% DAILY VALUE*
Total Carbohydrate141g47%
Dietary Fiber7g28%
Sugars109g218%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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