Apple Cider Cinnamon Rolls
All cinnamon rolls are delicious, but these apple cider cinnamon rolls are something special!
Tag: apple recipes
Fall Baking: Best Sparkling Cider Pound Cake
This lovely pound cake has a delicate crumb and a light apple flavor
Two-Layer Apple Cake With Brown Sugar Frosting
This post contains affiliate links that cost you nothing, but may earn me a small commission.
I made this lovely cake for Thanksgiving last year, and it was a hit! Moist, tender, and full of apples–it didn’t cut as pretty as I would have liked for photos (which is why the photo is of the whole cake), but it sure tasted great!
The recipe isn’t particularly old–it was published in Taste of Home Magazine, in the August/September 2024 issue–but I’ve seen similar cake and brown sugar frosting recipes that go back decades.
PrintApple Cake With Brown Sugar Frosting
This yummy cake is full of moist apples and warm spices, and has a lovely brown sugar frosting
- Prep Time: 20 minutes
- Cook Time: 35-40 Minutes
- Total Time: 1 Hour
- Yield: 8-10 Slices
- Category: Dessert
- Method: Baking
Ingredients
4 Medium Apples (I used Granny Smith and Pink Lady), Finely Diced
2 Cups Granulated Sugar
1/2 Cup Vegetable Oil
2 Large Eggs at Room Temperature
2 Teaspoons Vanilla Extract
2 Cups All-Purpose Flour
1 Tablespoon Pumpkin Pie Spice
2 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 Cup Buttermilk
1-1/2 Cups Chopped Walnuts
Frosting:
8 Ounces Cream Cheese, Softened
1/2 Cup Salted Butter, Softened
1 Cup Confectioners Sugar
1 Cup Packed Brown Sugar
1-1/2 Teaspoons Vanilla Extract
1 Teaspoon Pumpkin Pie Spice
Instructions
Preheat your oven to 350 degrees.
Line two 9 inch round baking pans with parchment, and spray with cooking spray or (preferably Baker’s Joy).
In your mixing bowl, beat the sugar, eggs, oil, and vanilla until blended.
In another bowl, combine the flour, spice, baking powder, and salt. Gradually beat the dry mixture into the sugar mixture, alternating with the buttermilk.
Stir in the apples and nuts.
Divide the batter between the two pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans and remove the parchment.
To make the frosting, beat the cream cheese, butter, sugars, vanilla, and spice until smooth.
Spread the frosting between the two layers, and over the top and sides of the cake.
Decorate the top with additional nuts if desired, or just leave plain.
Store the leftovers in the fridge.
Recipe Card powered by
County Armagh Apple Cake
This lovely crumb-topped apple cake is perfect for Autumn and apple season, but is delicious year-round
Cranberry Apple Cobbler
This lovely autumnal fruit cobbler is the perfect dessert for a crisp fall night
Apple Butter Thumbprint Cookies
Does the apple butter make these cookies look a little funky? Yes it does. Does it also make them freaking delicious? Also yes. If you want them to be prettier, use any fruit preserves, but do yourself a favor and try them with apple butter too. You won’t regret it.
PrintApple Butter Thumbprint Cookies
These yummy cookies melt in your mouth!
- Prep Time: 5 minutes plus 1 hour chilling
- Cook Time: 10-12 minutes per batch
- Total Time: 0 hours
- Category: Cookies
- Method: baking
- Cuisine: Holiday Baking
Ingredients
2/3 cup margarine
1-1/2 cup all purpose flour
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 large egg whites
1 cup finely chopped walnuts or pecans
1/3-1/2 cup fruit preserves or apple butter
Instructions
Preheat your oven to 375 degrees
In a mixing bowl, beat the margarine til fluffy, then add half of the flour.
Beat in the sugar, egg yolks, and vanilla.
Beat in the remaining flour.
Cover the bowl and chill the mixture for one hour.
Roll dough into 1 inch balls, then roll in the egg whites and nuts.
Place two inches apart on a parchment-lined baking sheet.
Use the handle of a wooden spoon to poke a hole most of the way through the dough.
Bake 10-12 minutes, or until lightly browned. If needed, use the back of a rounded teaspoon to make the well in the cookie a bit more pronounced.
Let the thumbprints cool, then fill with apple butter or preserves. Sprinkle with jimmies/sprinkles, or additional chopped nuts.
Recipe Card powered by
Quick & Easy Any-Season Applesauce Cake
I love apple season! We always end up buying tons of fresh, crunchy apples to eat and bake with, but by mid-winter, some of them start to get a little past their prime. Easy fix–make applesauce! This simple cake goes together in a snap, but …
Yummy Caramel Apple Poke Cake
Most of our posts contain affiliate links, which cost you nothing but may earn us a small commission. Do you remember those poke cakes that our moms used to make in the 1980s? They were made with boxed cake mixes and either jello or instant …
Granny Smith Apple Cinnamon Cake
This post may contain affiliate links that cost you nothing, but may earn us a small commission
During our annual trip to Tennessee, I found my absolute favorite apple variety from childhood–Arkansas Black apples!
Unfortunately, they don’t taste the same as I remember, but I didn’t discover that until we had bought a half peck of them.
We also bought a peck of apples from the Fifes and Drums of Yorktown fundraiser, so we had LOTS of apples!
I made apple fritters, curried turkey salad with apples (with leftover Thanksgiving turkey), and this Granny Smith Apple Cake.
It’s super easy, not overly sweet, has a nice fine crumb, and is great with a glass of milk!
What you’ll need:
6 medium granny smith apples (or whatever variety you have on hand)
2 large eggs
1 cup, plus 5 tablespoons sugar
1 tablespoon cinnamon
1 1/2 cups cake flour (if you can’t find it in your grocer, this is the brand that I use
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons orange juice
1 teaspoon vanilla extract
Start by peeling and chopping the apples into small chunks, then toss them with 5 tablespoons sugar and 1 tablespoon cinnamon. Set aside.
Preheat oven to 350 degrees.
In a mixer bowl, beat eggs on low and add sugar, beating until combined.
Add half of the cake flour, the baking powder, and the salt, then add the oil, orange juice, and vanilla.
Beat until combined, then add the rest of the flour. Beat just until combined.
Pour half of the batter into a greased and floured Bundt pan.
I like to use shortening and flour because my pan is old and not very non-stick anymore, but you can also use cooking spray if your pan is better than mine!
Evenly sprinkle half of the apples over the batter, then pour the rest of the batter over the apples.
Finish by sprinkling the rest of the apples onto the batter layer, and bake 60-70 minutes, or until the cake is browned and starting to pull away from the pan sides, and a toothpick inserted into the cake comes out clean.
Cool 15 minutes and remove from the pan. Let cool completely before serving.
As you can see, the cake will be chock full of apple chunks! You can serve as-is, with ice cream, with a caramel, custard, or bourbon sauce, or just with a sprinkle of confectioners sugar.
It’s your food–make it the way you want it!
PrintGranny Smith Apple Cake
This granny smith apple cake SCREAMS autumn!
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 12 Servings
- Category: Dessert
- Method: Baking
Ingredients
6 medium Granny Smith apples
1 cup plus 5 tablespoons sugar
1 tablespoon cinnamon
1 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
2 tablespoons orange juice
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350 degrees.
Peel and dice the apples, then toss them with 5 tablespoons sugar and 1 tablespoon cinnamon. Set aside.
In a mixing bowl, beat eggs on low speed, then add sugar, beating until combined.
Add half of the cake flour, the baking powder, and salt.
Beat in the oil, orange juice, vanilla, and then the remaining cake flour. Beat just until combined.
Pour half of the batter into a greased and floured Bundt pan.
Place half of the apples over the batter, then pour on the remaining batter.
Spread the rest of the apples on the top.
Bake 50-60 minutes, or until the cake is starting to pull away from the sides and a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then remove from the pan and cool completely.
Notes
Serve plain, with a sprinkle of confectioner’s sugar, with a custard sauce, or bourbon sauce.
Recipe Card powered by
