I adapted this recipe from one I found on a popular food blog called "What Megan's Making". This was originally a cupcake recipe but I tweaked it and turned it into a cake. Two actually. One we ate right away and the other is wrapped and frozen (without icing) waiting for the perfect time to make it's appearance.
This cake was relatively easy to make but it did take a bit of time, due to it being a yeast dough that needed to get it's "rise" on. Give yourself approximately 4 hours from start to icing time and you're good to go.
APPLE CINNAMON ROLL CAKE {PRINT THIS RECIPE}
For the dough:
2 cups milk
1 tablespoon active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/4 cup unsalted butter at room temperature
-In a small saucepan, warm milk to about 110 degrees.
-In a large mixing bowl, dissolve yeast and the sugar in the milk.
-Add the salt and two cups of flour and beat for a few minutes.
-Beat in the eggs and butter.
-Stir in the remaining flour a half cup at a time, beating well after each addition.
-Turn the dough out onto a lightly floured surface and knead until smooth and elastic (approximately 5 minutes).
-Place the dough in a large bowl and cover with plastic wrap.
-Set it in a warm place and allow it to rise until doubled, approximately 1 hour.
While the dough is rising, prepare your filling.
For the Filling:
1/2 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup chopped walnuts
2 cups finely chopped tart apples
1 cup raisins
1/4 teaspoon freshly grated nutmeg
1 tablespoon lemon zest
-Mix all the filling ingredients together in a medium sized bowl and set aside until your dough is doubled.
-Roll out the dough into a long rectangle about 1/4" thick and brush with half of the melted butter.
-Spread the apple nut mixture evenly over the dough, leaving about an inch empty border on all sides.
-Roll dough from the long side, over on itself, to form a log making sure to keep it as even as possible and squeezing it slightly as you roll.
-Cut the roll evenly in half and carefully place each piece in 2 well buttered pans. I used 1 bundt and one angle food cake pan.
-Once again, cover with plastic wrap and allow your cakes to double in a warm place for approximately 1 hour.
-Once doubled, preheat your oven to 350 degrees and brush with remaining melted butter.
-Bake for approximately 45-50 minutes or until your cakes are golden in color.
-Remove from the oven and allow your cakes to cool for 20 minutes before removing them from the pans to complete the cooling process.
-Once your cakes are totally cool, you can then either ice them or wrap them well and place into the freezer to serve at a later date. Or, do one of both :)
For the icing:
1 1/4 cup powdered sugar
1/2 teaspoon cinnamon
2 teaspoons corn syrup
1 teaspoon vanilla
2 teaspoons almond extract
Whole Milk (Enough to mix to reach the consistency of honey)
-Mix all the ingredients (except milk).
-Add the milk little by little until you reach your desired consistency.
-Drizzle your icing over your cooled cake, allowing it to drip down the sides and the middle of the cake.
I iced mine twice because the first time my cake was still a bit too warm and the icing more like melted then drizzled. Do as I say, not as I do :) Be patient, you'll not be disappointed. Slice and serve!
I hope you've enjoyed this recipe and will try making it for yourself sometime. I do believe you'll enjoy it as a dessert or even as a breakfast treat for your family. Great for when you have company over too.
Until we bake again,
Labels: apple cake, apples, breads, breakfast brunch, cinnamon, desserts, raisins, walnuts, yeast
