Walking around my neighbourhood these days, all of the apple tress are just bursting with fruit! My mouth starts to salivate as I see the bright red and green apples weighing the branches down. Living in Vancouver, most apple trees are on people's personal properties, however if you venture out into the Fraser Valley, there are a few orchards and apple farms. In Abbotsford, there is a u-pick apple orchard I highly recommend called, The Applebarn Pumpkin Farm (or Taves Family Farm) - this is not sponsored, I just really love this farm. Growing up in Abbotsford, an agricultural area, we lived close to a number of amazing farms and were lucky enough to experienced fresh fruit and vegetables all year long. The Applebarn is both an apple orchard and a pumpkin patch, so if either or both of those are on your fall bucket list, I suggest a trip out to Abbotsford. The shop at the farm also sells fresh pressed apple cider, apple butter, fall veggies and squash. All of your cooking needs are met in one place!
When I smell apples and cinnamon, I immediately know that it's fall. I think that combo of a sweet (apples) combined earthy (cinnamon) is one of my favourites of the season. Pumpkin Pie spice is good, but nothing compared to cinnamon and apples!
I recently picked up a giant bag of freshly picked BC apples (I haven't made it to Taves Farm yet this year!) and decided to make a batch of Slow-Cooker Apple Butter (recipe is coming soon). I'm not going to lie, the recipe made quite a lot, so I decided that if you can bake with applesauce, you can bake with apple butter (If you don't have apple butter see my recipe note below for substitutions).
This Apple Cider Cinnamon Bundt Cake is very moist and is the poster child for fall, as it includes my favourite apple and cinnamon ingredients. The cake's moisture comes from the addition of dulce de leche (you could also use cinnamon simple syrup) poured over the cake and given time to soak through. I've tried both the dulce de leche and cinnamon syrup and can't decide which flavour I like better. I used store bought dulce de leche the first time and some left-over cinnamon simple syrup from cocktails the second time I tested this cake. Both were fabulous. It's up to you which route you take! Garnish the finished bundt with dried apple rings, or leave it plain - and you've got yourself a brilliant fall dessert.
I hope wherever you live that you have an amazing fall and that you go visit an apple orchard to pick fresh apples if you live nearby. You really can't beat the taste of freshly picked fruit! If you live locally in Vancouver and have an overflowing apple tree this year, you know where to send the extras!
Take care,
Krista xo
Apple Cider Cinnamon Cake (adapted from here)
makes one 10 cup bundt cake
Ingredients
non-stick baking spray* (see Recipe Note below)
2 tablespoons cinnamon
1 cup whole wheat flour
2 cups all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/4 cups demerara sugar
1 cup apple cider
1 cup apple butter
3 eggs, room temperature
2 teaspoons vanilla
1/2-3/4 cup vegetable oil
1/4 cup dulce de leche or cinnamon simple syrup* (see Recipe Notes below)
dried apple slice rings, to garnish
1 teaspoon cinnamon, dust to finish
Method
Pre-heat oven to 350 degrees F.
Spray one 10 cup bundt pan with non-stick baking spray. Sprinkle 2 tablespoons of cinnamon into bundt pan, turning pan to ensure cinnamon coats the inside evenly. This will create a nice crust on the cake. Put bundt pan aside until ready to use.
In a medium bowl add whole wheat flour, all-purpose flour, 2 teaspoons cinnamon, salt, baking soda and baking powder. Whisk to combine.
In a large bowl add sugar, apple cider, apple butter, eggs, vanilla and vegetable oil. Whisk to combine until there are no lumps left.
Slowly add the dry ingredients into the wet, whisking initially to combine, then using a wooden spoon to mix as the batter thickens.
Pour batter into the cinnamon coated bundt pan. It should be no fuller than 3/4 of the way to the top. Bake in oven for 45 minutes or until a cake tester inserted into the cake centre comes out clean.
Let cake cool for 15 minutes, then loosen sides with a knife, invert pan to remove cake. Flip cake right-side up on a cooling rack with parchment paper underneath.
Using a skewer, poke holes on top and sides of cake. Slowly pour dulce de leche (or cinnamon simple syrup) over top of cake, aiming for holes and surrounding crust. Allow liquid to absorb. Let cake sit for 15 -30 minutes.
Garnish with dried apple rings and dust remaining 1 teaspoon cinnamon over top of cake with a small sieve.
Recipe Notes:
*Apple Butter vs apple sauce:
If you don't have, or don't want to make apple butter (you will never regret making apple butter though, so tasty!), you can easily buy a jar at the grocery store, farmers market or Taves Farm. You could also substitute apple sauce in the recipe, giving the cake a few apple chunks for extra texture. If you substitute the apple butter with unsweetened apple sauce, you will need to add additional sugar to the recipe for balance.
* When using bundt pans or baking with pans with small crevices, I find I have a better chance of the cake releasing from the pan when I first use a non-stick baking spray, and then add a second dry layer (flour, cocoa powder, cinnamon, etc.). My favourite baking spray can be found here.It has a neutral flavour and makes for much easier clean-up!
*Cinnamon Simple Syrup Recipe (you will have extra, why not add extras to a cocktail, like a Cinnamon Old Fashioned! Yum.)
1/2 cup sugar
1/2 cup water
2-3 cinnamon sticks, whole
In a small sauce pan, add sugar, water and cinnamon sticks. Bring mixture to a boil, then stir to dissolve sugar. Remove sauce pan from heat and allow to cool for 30 minutes. Strain mixture into a glass container, reserving cinnamon sticks for garnish. Refrigerate until ready to use.
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