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Cinnamon Apple Cake

12 Nov

Nothing says cooler weather and changing leaves like the smell of spicy cinnamon and sweet roasted apples.

I can’t write this post without giving some credit to my boyfriend. Last week, when I was overwhelmed with school work, he asked me what he could do to help me get through it all. I jokingly responded by telling him I’d love his mom’s famous apple cake, knowing there was none within a 150 mile radius. He did some research and found a bunch of recipes (allowing me to read over everything and create an experimental recipe), and he made the cake all on his own. I was shocked, and it was oh so good. 

 Before I give you this gem, let’s talk a bit about the amazing health benefits of cinnamon. Did you know that the spice has a regulatory effect on blood sugar, making it great for people with Type II diabetes (and also great for weight loss). In addition, studies have found that smelling cinnamon boosts cognitive function and memory. Cinnamon also has antifungal properties which may play a role in fighting E. coli. bacteria. Lastly, if you ever have a headache or migraine, you can sprinkle a little cinnamon on your food to quickly (and naturally) feel relief.

I try to eat a little cinnamon each day. I sprinkle it on my cereal, yogurt, toast, etc. It’s health benefits are even further enhanced when combined with honey. Check out this page to read up on some amazing finds.

After realizing how delicious this recipe was when my boyfriend made it for me, I decided to make it again for a tailgate this weekend. The cake was a hit, and it was almost completely gone by mid-afternoon. I didn’t dare tell the barbecue, potato chip, and pork chop eating crowd that this cake is actually pretty healthy.

Here’s what you’ll need:

3/4 cup of plain non-fat Greek yogurt 

2 eggs

2 cups of white sugar

1 teaspoon of vanilla 

2 cups of whole wheat flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 teaspoons of ground cinnamon

4 small apples (or 3 large apples), diced 

1 cup of confectioner’s sugar

1 1/2 teaspoon of ground cinnamon

2 tablespoons of non-fat milk 

1 teaspoon of vanilla

Preheat your oven to 350 degrees and prepare a bundt cake pan with non-stick cooking spray.

In a large mixing bowl, blend together the yogurt and eggs for two minutes with an electric mixer on medium speed.

Next, add the sugar and vanilla. Blend until the mixture is creamy.

In a medium-sized mixing bowl, combine the flour, salt, baking soda, and cinnamon with a whisk.

Little by little, add the flour mixture to the egg mixture, beating until everything is evenly combined.

The batter will be very thick.

Core and peel the apples. Usually I would say keep the skin on to preserve the nutrients, but for this cake it’s best for the apples to have a soft texture that can only be achieved without the skin. 

Dice the apples into 1/2 inch pieces – you want to be able to see and taste the apples when you take a bite of cake. To speed up the process, I used my food processor to chop the apples all at once. If you do this, be careful to not over-process. It’s easy to chop the pieces too small!

Fold the apples into the batter with a spatula or wooden spoon.

Transfer the batter into the prepared pan and bake for 50-55 minutes, or until an inserted toothpick comes out clean.

Remove the cake from the pan and allow it to cool on a baking rack.

In the meantime, prepare the cinnamon glaze by whisking together the confectioner’s sugar, cinnamon, milk, and vanilla. It should easily coat the back of a spoon (or fork).

Once the cake has cooled a bit, use a spoon to drizzle the glaze back and forth across the cake.

The way this cake will make your kitchen smell is unreal…and it tastes even better.

The Greek yogurt makes the texture of the cake extremely moist, almost like a rum cake. It’s great for breakfast with coffee, or for a cool weather dessert with some hot apple cider.

Happy Fall Ya’ll!

- Kelsey

 
6 Comments

Posted by on November 12, 2012 in Sweet Treats

 

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Whole Wheat Banana Cupcakes with Cinnamon Cream Cheese Frosting

01 Sep

The other night, my roommate probably thought I was crazy. 

Last week, I moved into a new apartment here in Winston-Salem, NC. I’m thrilled to finally have a room to myself, a big bed, a shower sans the necessity of shower shoes, but most importantly, I’m ecstatic about my kitchen. It’s nothing special by any means, no super cool gadgets or infinite counter space. The best part is simply having a space to call my own; a kitchen to get completely lost in, whenever and however I want.

A few nights ago, after long and strenuous days of unpacking, I was dying to get to baking as soon as physically possible. I wanted something that reminded me of home - something warm and comforting that would easily satisfy my sweet tooth.

When the thought of banana cupcakes crossed my mind, I shot out of my seat like a rocket headed for the moon. I immediately began gathering ingredients until a horrific realization crossed my mind: I was lacking cream cheese. Have no fear - I still had at least an hour left until the grocery store closed, and thankfully it’s now a very short drive.

I ran out of my apartment – TV blaring, bananas scattered across the counter, baking soda on the coffee table…it was a sight for my roommate to walk into.

When I arrived back to my apartment, cream cheese in hand, I was bound and determined to make one of the best cupcakes ever. You should definitely try it out.

Here’s what you’ll need:

1 1/2 cup of whole wheat flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda 

1/4 teaspoon of salt

1/2 cup of honey 

1/4 cup of grade A or B maple syrup 

1/2 cup of plain non-fat yogurt

2 large eggs

1/2 teaspoon of vanilla 

2 large bananas (ripe)

Filling

2 tablespoons of butter

2 large bananas (ripe)

1/4 cup of dark brown sugar

1/8 teaspoon of salt

Frosting

2 8-oz packages of Neufchatel cheese (or you can use regular cream cheese), at room temperature

1 tablespoon of cinnamon 

1 tablespoon of non-fat milk (organic)

1 teaspoon of vanilla extract

2-3 cups of confectioners sugar (depending on consistency)

Dark brown sugar for garnish (optional)

Preheat your oven to 350 degrees and prepare 18 muffin tins with liners.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk. Be sure there are no visible lumps within the dry mixture. Then add in the honey, maple syrup, yogurt, eggs, and vanilla.

Using an electric mixer, combine the ingredients until that batter is homogeneous and smooth. Lightly mash the bananas with a fork, and use a spatula to fold them into the batter. This will allow the banana pieces to stay fairly in tact, giving the final cupcake product a delicious and fruit-filled texture.

Once these steps are completed, scoop the batter into the muffin tins, filling them about 3/4 full. Bake the cupcakes for approximately 25-30 minutes, or until an inserted toothpick comes out clean.

While the cupcakes are baking, begin preparing the filling by melting two tablespoons of butter in a small skillet over medium heat. Once the butter has melted, add the brown sugar, salt, and banana pieces.

Allow the mixture to slightly bubble while stirring consistently.

The banana mixture will reduce down into a syrup-like consistency. The banana slices should break down into smaller chunks, and the sugar should completely dissolve. Remove the mixture from the heat and allow it to cool.

Once the cupcakes are done baking, remove them from the oven and use a small knife to cut out the centers for filling. I usually cut out a cylinder that’s about 1/2 inch in diameter.

Fill the holes with the banana/brown sugar mixture using a small spoon.

While the cupcakes are cooling, prepare the frosting by combining the cream cheese, cinnamon, milk, vanilla, and powdered sugar with an electric mixer on high speed. Whip the frosting to a fluffy consistency, making sure there are no lumps present. You will want the frosting to be firm enough to stand up on a spoon, but thin enough to squeeze through a piping bag. If your frosting is too thick, add a bit more milk (one teaspoon at a time). If your frosting is too thin, add about 1/4 cup of confectioners sugar until the frosting reaches your desired consistency. 

For this recipe, I used Neufchâtel cheese instead of cream cheese. The two types of cheeses are usually right next to each other in the store, with identical packaging. Neufchâtel cheese is a French, unripened cheese made with cow’s milk, and left to ripen. The process in which the cheese is made provides a soft and creamy consistency, much like that of brie or American cream cheese. The taste is not much different from standard cream cheese; however, the reason I chose to use it was not only out of curiosity alone – this French delicacy contains nearly 10% less milk fat than any other regular cream cheese, and it’s just pretty cool. 

Use a piping bag or a zip-top bag with the corner snipped off, generously frost your heavenly cakes. I sprinkled mine with a little bit of dark brown sugar for extra pizzazz. Feel free to put a dash of cinnamon on each one too.

Enjoy these delectable desserts at any time of the day. My favorite part was getting to share these cupcakes with a good number of people in my new apartment complex.

Food = Friends

With love and cupcakes,

- Kelsey

 
6 Comments

Posted by on September 1, 2012 in Sweet Treats

 

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Cinnamon Carrot Cupcakes with Cherry Filling and Vanilla Cream Cheese Frosting

13 Jun

My sweet tooth was aching yesterday afternoon, and I knew I had to do something about it.

After taking a peek in my fridge and seeing a bundle of carrots next to a large bowl of fresh cherries, I knew I wanted to try to combine two of my favorite flavors into a classy little cupcake.

As you may already know from some of my previous posts, I’m not a big fan of cake. However, cupcakes truly fascinate me. These petite little cakes have so much potential for a variety of different flavor combinations. They also are just simply beautiful and elegant – each one presenting itself as a little sweet gift of love. I may not eat many cupcakes, but I sure do love making them and giving them away.

Back in March, I decided to use my love of cupcakes (and cookies!) to help a young Greenvillle native who had recently been diagnosed with Stage IV Melanoma. Spencer Hampton played football for East Carolina University and is known as a fighter who never gives up, even when the rest of the world tells him no. He met the love of his life 10 years ago and was engaged to be married to her when the 24-year-old was told he had cancerous tumors in his brain and other locations in his body. Despite the difficult prognosis, Spencer and Lindsay (now his wife) have continued to rely on God and the prayers of thousands all over the world. When I heard this story, I knew I needed to do something big…little did I know, cupcakes can get really, really big.

I started a fundraiser called “Spencer’s Sweet Support” at Wake Forest University in Winston-Salem, NC. I shared Spencer’s story with a group of my friends and decided to take orders for cupcakes and cookies in exchange for a donation to The Spencer Hampton Fund. My original goal was to raise $100. As a broke college student, I knew I couldn’t come up with this amount on my own, and I figured in two weeks time it may be possible to receive at least close to that amount from numerous “broke college students” if they were so willing. With the help of my (amazingly patient and generous) boyfriend Gray, we baked over 1,000 cookies and close to 1,000 cupcakes for Wake Forest students and staff who had no ties to Spencer and Lindsay whatsoever. Needless to say, we raised approximately $1,500 in less than three weeks to aid Spencer and his wife in their fight against Melanoma.

I’ve never in my life been so humbled and amazed by the generosity of strangers. This is definitely another reason as to why I love food so much. When you love something, it comes through so vividly in your final product. Because these cupcakes and cookies were made with so much love and so much passion, enough money was raised to truly make a difference in the lives of a couple in desperate need. A story was shared through these baked goods, and lives were touched in the process. Prayers are now being said (even as you read this post) for Spencer and Lindsay by students who have no affiliation with them whatsoever. Food facilitates love, and food brings people together in a band that cannot be broken.

If you would like to learn more about Spencer’s story, please visit the Prayers for Spencer Blog and his Facebook page. 

While I made these cupcakes yesterday afternoon, I couldn’t help but think of Spencer. I hope when you try out this recipe in your own kitchen, you will be reminded of just how precious life truly is and just how vital the power of prayer is in the lives of everyone.

Here’s what you’ll need:

Cupcakes

3 cups of all-purpose unbleached flour

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 stick + 2 tablespoons of butter, at room temperature

1 cup minus 1 tablespoon of granulated sugar

2 large eggs

1 1/2 cups of plain nonfat yogurt

1 1/2 cups of carrots, grated

1 tablespoon of ground cinnamon

Cherry Filling

2 cups of fresh cherries, halved and pitted

6 tablespoons of sugar

4 tablespoons of cranberry juice

2 tablespoons of cold water

2 tablespoons of cornstarch

1 teaspoons of vanilla extract

Vanilla Cream Cheese Frosting

Two 8 ounce blocks of cream cheese

1/2 cup (1 stick) of butter, at room temperature

2 teaspoons of vanilla extract

4 cups of powdered sugar

Preheat your oven to 375 degrees and prepare 24 muffin tins with liners or non-stick cooking spray. Whisk together the flour, baking powder, baking soda, and salt in a medium-sized mixing bowl. Set the bowl aside and beat the butter and sugar at medium-high speed in a separate large mixing bowl until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in 1/2 of the dry ingredients and then 1/3 of the yogurt. Then beat in half of the remaining dry ingredients, alternating with 1/3 of the remaining yogurt. Repeat this process until the ingredients are fully incorporated. Fold in the grated carrots and cinnamon with a spatula.

Fill each muffin tin about 3/4 full and bake the cupcakes for about 20-25 minutes, or until the tops are golden brown.

When the cupcakes are done baking, remove them from the oven and let them cool while you make the cherry filling.

Add the cherries, sugar, and juice to a medium saucepan over medium-high heat. While the cherries are cooking, combine cold water and cornstarch in a small dish. Bring the cherries to a boil while stirring and mashing the cherries into smaller pieces. Once the cherry mixture is bubbling, add the cornstarch mixture and stir until the cherries have thickened substantially. Remove from the heat and stir in the vanilla extract. Let the mixture cool while you prepare the pocket in the cupcakes.

Use a small pairing knife to cut out a thumb-sized hole in the center of each cupcake. Save the inserts for snacking! Fill each pocket with the cherry mixture.

To prepare the frosting, beat together the cream cheese, butter, vanilla extract and powdered sugar until it is completely smooth and fluffy. Place the frosting in a ziplock bag and cut the corner for easy piping. Frost each cupcake generously, and top with a cherry to let your guests know what little surprise awaits them inside.

Store the cupcakes in the fridge and enjoy with friends and loved ones.

P.S. – A big thank you to everyone who contributed in any way to the “Sweets for Spencer” fundraiser. Follow your passion and never lose faith, because God does some pretty awesome things. Allow Him to use you, and you’ll be amazed at what you’re capable of doing. 

 
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Posted by on June 13, 2012 in Sweet Treats

 

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