Apple Cinnamon White Cake

adapted from: All Recipes


Apple Mixture

1/3 c. packed brown sugar

1 tsp. cinnamon

2 c. peeled, cored and chopped apples (about 2 small apples)


Cake

2/3 c. sugar

1/2 c. unsalted butter, softened

2 eggs

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract, opt.

1 1/2 c. all-purpose flour

1 3/4 tsp. baking powder

1/4 tsp. salt

1/2 c. milk (or almond milk)


Preheat oven to 350 degrees.  Grease and flour a 9X5-inch loaf pan (or line with parchment paper and  spray with cooking spray); set aside.  For the Apple Mixture: In a medium bowl, combine the brown sugar and cinnamon.  Add the chopped apples and toss to coat; set aside.  For the Cake: In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until well blended.  Add the vanilla and almond extract and mix until combined.  In a separate medium bowl, combine the flour, baking powder and salt.  Add dry mixture to creamed mixture alternately with milk, starting and ending with dry ingredients.  Mix only until just combined. 


Spread half of the batter into the prepared loaf pan.  Top with half of the apple mixture and pat into batter.  Spoon remaining cake batter over the apple layer, smooth out evenly and top with remaining apple mixture and pat in.  Bake for around 53-55 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 15 minutes.  Turn cake out onto a rack and cool.  Serve with vanilla ice cream and a sprinkle of cinnamon. 


Jenn's Notes: Thick slices work best.  The thinner the slice, the more likely it will be to fall apart.