Ingredients
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1 1/2
-
2
-
1
-
1/2
-
1 1/4
-
1/2
-
1
-
1
-
2
-
1
-
-
2
-
1/2
-
2
-
Directions
Buttery Cinnamon Cake W/Apple Compote, This recipe is from LCBO’s Food & Drink Fall 2010 magazine I had the cake at a dinner party last night and it was just delectable! Perfect for Fall Use tart apples like Northern Spy, Empire or Spartans The cake is best when served while still warm , The kids said this is awesome I did add a bit of nutmeg for additional flavor There was no leftovers 🙁 Oh well, I guess I’ll have to make again Made for PRMR!!!, Company worthy Delectably delicious! Cake, glaze, and apple compote is perfect Update–froze leftovers and worked fine
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Steps
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1
Done
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Preheat Oven to 350f Grease the Sides of 9 Inch Springform Pan and Line Bottom With Parchment Paper (you Can Also Use Bundt Pan If Preferred). |
|
2
Done
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Combine Flour, Cinnamon, Baking Powder, Baking Soda and Salt in Bowl. |
|
3
Done
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in a Separate Bowl, Using Electric Mixer, Beat Butter and Sugar Until Fluffy. |
|
4
Done
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Beat in Egg and Vanilla Until Blended. Stir in Flour Mixture Alternatively With Yoghurt. |
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5
Done
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Spread Into Prepared Ban, Smooth Top. |
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6
Done
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Bake For About 45 Minutes or Until Tester Inserted in the Centre Comes Out Clean. |
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7
Done
|
For the Glaze Combine Sugar, Cinnamon and Water in a Small Bowl, Stirring to Dissolve Sugar. Remove Ring from Cake and Brush Top and Sides With Glaze. |
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8
Done
|
While Cake Is Baking Prepare the Apple Compote. Combine Apples, Sugar, Cinnamon, Cardamom and Lemon Juice in a Saucepan. Bring to a Simmer Over Medium Heat, Stirring Occasionally. |
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9
Done
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Cover, Reduce Heat to Medium-Low and Simmer For About 5 Minutes or Until Apples Are Tender but Still Keep Their Shape. |
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10
Done
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Remove from Heat and Stir in Vanilla. |
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11
Done
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Serve Warm With Slices of Cake. |
