Cinnamon Pear and Honey Apple Cake

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Pears, apples and cinnamon go hand in hand when it comes to baking. Perfect Autumn cake slightly tart apples, pears and cinnamon with a hint of lemon baked into a brown sugar cake with vanilla glaze. I enjoyed a piece of this warm I couldn’t resist.

Cinnamon Pear and Apple Honey Cake

Ingredients:
2 cox orange apples or granny smith
2 brown pears
1 tsp cinnamon
1/2 lemon, juiced
1 dsp honey
1 1/2 cup brown sugar
2 eggs
2 tsp vanilla
1/4 cup canola oil
1/2 cup milk
1 tsp baking soda
2 1/2 cup self raising flour
Icing
3 cup icing sugar
2 cap vanilla essence
4 tbsp. water

Method:

  1. Pre-heat oven to 180 degress bake.
  2. Dice apples and pears mix with cinnamon, honey and lemon juice.
  3. Line cake tin with baking paper you can use a circle or square tin just ensure the baking paper goes up the sides.
  4. Combine vanilla, eggs, brown sugar oil in a bowl stir well. Sift in flour and baking soda and stir to combine.
  5. Add milk and mix to form a smooth batter.
  6. Scatter half the apple and pear mixture on the base of the lined cake tin, followed by the batter. Smooth this out evenly and top with remaining apple and pear mix.
  7. Bake for 60-70 minutes until when tested with a knife it comes out clean.
  8. Allow to cool.
  9. Sift icing sugar into a bowl and add 2 caps of vanilla essence and 4tbsp of cold water, stir well until you have a thick consistency.
  10. Pour icing over the cake starting in the center and smoothing it evenly with a spoon.

Serves: 8-10

Seductive Cake

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Cinnamon Apple and Lemon Velvet Cake

Here is a heart stopping recipe for a mouth melting cinnamon apple and lemon velvet cake. Soft cinnamon apples with melting lemon cake and a drizzle of tangy lemon icing, you can’t beat this moist velvet cake. Perfect for a Sunday afternoon tea with friends or a rest for the family. This cake is delicious served warm from the oven with a drizzle of tangy lemon icing.

 

Ingredients:
1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
1/2 lemon, zest
Cinnamon Apples
2 large granny smith apples, peel, core and 3 cm dice
1 tbsp. golden syrup
1 tsp. cinnamon
50gm butter, melted
Icing
1 cup icing sugar, sifted
1 lemon juice

Method:

  1. Pre-heat oven to 170 degrees, line small cake tin  and large muffin tin (6) with baking paper and light coating of oil to elemental the cake sticking.
  2. Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
  3. Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well, whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
  4. Combine apples, cinnamon, golden syrup and butter in a bowl toss so all apple is coated.
  5. Line cake and muffin tins with cinnamon apples, place pour over cake batter and bake cake  for 30-35 minutes  and muffin size for 18-20 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
  6. Cool in tin,  the cake will drop dramatically in size but don’t worry this is how it’s supposed to be.  Run knife around the edge of the cakes and  flip upside down onto a cooling rack, remove baking paper.
  7. Combine icing sugar and lemon juice plus 4 tbsp. boiling water, stir until runny.
  8.  Drizzle over warm cakes and serve with unsweetened plain yoghurt or on its own.

Makes: 6 mini cakes and 1 small cake

Sift dry ingredients.

Sift dry ingredients.

Add lemon zest.

Add lemon zest.

Combine golden syrup and cinnamon in a bowl.

Combine golden syrup and cinnamon in  a separate bowl.

Add diced  apple and melted butter.

Add diced apple and melted butter.

Mix to coat all apple.

Mix to coat all apple.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Whisk wet ingredients into dry.

Whisk wet ingredients into dry.

cake batter.

cake batter.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

3/4 fill cake tin with batter.

3/4 fill cake tin with batter.

3/4 full muffin tins with batter.

3/4 full muffin tins with batter.

Make lemon icing add lemon juice to icing sugar,

Make lemon icing add lemon juice to icing sugar,

Perfect consistency = runny.

Perfect consistency = runny.

Baked muffins.

Baked muffins.

Drizzle icing over warm cakes and serve.

Drizzle icing over warm cakes and serve.

Finished large cake.

Finished large cake.

Turn upside down on cooling rack remove baking paper.

Turn upside down on cooling rack remove baking paper.

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Individual cinnamon, apple and lemon velvet cake.