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My kitchen's filled with the smell of one of my all-time favorite treats today. This cinnamon roll apple cake brings together everything I love about fall: juicy apples, warm cinnamon, and a fluffy batter that doesn't need yeast. When the sweet vanilla glaze pours over the still-warm cake, nobody can resist. It's a little piece of autumn happiness I'm happy to share with you all.
What makes my cake so special
The fall flavors in this cake make it my go-to choice for cozy afternoons. What's really great is how quickly it comes together when friends drop by unexpectedly. Fresh apples, cinnamon, and that sweet glaze just work perfectly together. Having a slice can turn any day around.
Ingredients for my fall dessert
- Flour: 250g fine spelt flour that I always sift beforehand.
- Sugar: 150g regular for the batter and 50g brown for the filling.
- Baking powder: One packet from my favorite brand.
- Milk: 150ml at room temperature for the ideal batter.
- Eggs: Two fresh ones from the farmers market.
- Vanilla: One pod scraped for the best flavor.
- Butter: 80g melted and split into two portions.
- Apples: Two Boskoop or Elstar from grandma's garden.
- Cinnamon: A spoonful of Ceylon tastes the best.
- Glaze: Powdered sugar, milk, and real vanilla.
How to make my cake turn out great
- Getting ready
- First I heat the oven to 170 degrees. My favorite pan gets a layer of fat.
- The apples
- Dice them and mix with sugar and cinnamon for juiciness.
- The batter
- Mix dry ingredients then add the wet ones. Fold in the apples.
- The cinnamon filling
- Combine butter, sugar, flour and cinnamon and work it in.
- Baking time
- Bake for 35 minutes until golden brown, the smell is incredible.
- The finishing touch
- Pour vanilla glaze over the cooled cake.
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My favorite helpful hints
After many tries, I've found that tart apples like Boskoop work the best. I always put the glaze on while the cake's still warm so it soaks in nicely. For big family gatherings, I just double the amounts.
Different spice options I use
Sometimes I throw in a pinch of cardamom or my homemade baked apple spice mix. Chopped walnuts make it even more fall-like. When the pear harvest is good, I swap them for apples.
How to keep it fresh
Under my cake dome, this treat stays wonderfully moist for three days. I often freeze individual pieces too. Wrapped separately, they're perfect when you suddenly crave something sweet.
Answers from my baking corner
- Different fruits? Pears and plums are my top picks.
- No special baking powder? Regular works fine too.
- Without glaze? A light dusting of powdered sugar will do.
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The pan makes all the difference
My 26cm springform pan works perfectly for this cake. For a large sheet pan, I double everything. The batter doesn't rise much so a normal pan height is fine. Sometimes I sprinkle coarse sugar on top which gets wonderfully crunchy.
My glaze variations
I sometimes make the glaze with apple juice for extra fruitiness. When I want it creamy, I add cream cheese. My secret trick is adding a hint of cinnamon to the glaze which makes it even more flavorful.
My favorite ways to serve it
In fall, I love adding a scoop of vanilla ice cream or fresh whipped cream. A hot apple punch goes perfectly with it. For guests, I cut smaller pieces which also work great for buffets.
Eco-friendly baking joy
I prefer getting apples from the farmer next door. I store leftover pieces in reusable containers. Any extras get turned into a tasty dessert with vanilla pudding and cream.
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Why this cake means so much to me
This cinnamon roll apple cake comforts me on gloomy days. It smells like autumn, tastes like childhood, and just makes you happy. It's a treat I love sharing because it brings so much joy.
Frequently Asked Questions
- → Which apple tastes best here?
Go for tart, crunchy apples like Braeburn, Holsteiner Cox, or Boskop. They won't turn mushy while baking and add a fresh bite.
- → Can I swap the baking pan?
Yep, use a 26cm springform or a small tray. Make a big batch for a full sheet pan by doubling everything.
- → When should I add frosting?
You can drizzle the vanilla glaze on either while the cake is still a bit warm or once it's cooled. Both taste awesome.
- → How long will it keep?
Keeps fresh 3-4 days at room temp. Toss it in an airtight box to stay soft.
- → Can I freeze it?
Absolutely. Pop it in the freezer without icing, then add the glaze when you thaw it later.