Umbrian Apple Cinnamon Breakfast Cake
Try this Umbrian Apple Cinnamon Breakfast Cake recipe, or contribute your own.
Try this Umbrian Apple Cinnamon Breakfast Cake recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons cinnamon
- 2 large eggs
- 1 1/2 cups sugar
- 1/2 cup softened butter
- 6 ounce container cream cheese softened
- 1 1/2 cup all-purpose flour
- 3 cups peeled and finely chopped granny smith apples
- Carbohydrate 25.577973818096 g
- Cholesterol 183.306337349093 mg
- Fat 19.4649750401631 g
- Fiber 1.53478610725095 g
- Protein 8.17637309984513 g
- Saturated Fat 11.1103412702735 g
- Serving Size 1 1 Serving (177g)
- Sodium 16854.6871585291 mg
- Sugar 24.043187710845 g
- Trans Fat 1.76837631214909 g
- Calories 310 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Lightly grease an 8 or 9 inch spring-form pan.
- Beat together the butter and sugar until light and fluffy with a hand mixer, then add the cream cheese and vanilla and continue to beat until smooth.
- Add the eggs one at a time, beating well after each.
- Add the flour, cinnamon, baking powder and salt and beat at low speed just until mixed.
- Fold the chopped apples into the batter and pour the batter into the prepared pan.
- Mix together the remaining 1/4 cup sugar and 2 teaspoons cinnamon and sprinkle this mixture over the batter in the pan.
- Bake for 45 minutes to 50 minutes, or until the cake begins to pull away from the pan and a skewer poked into the center comes out clean.
- Cool to room temperature before serving.
Standard coffee cakes rely heavily on oil or melted butter, but this recipe utilizes a dense base of cream cheese and softened butter. Traditional pound cakes share a similar heavy fat ratio, yet here the inclusion of softened cream cheese introduces extra moisture and structural density. Cream cheese contains less water than butter, which prevents the crumb from becoming overly spongy when combined with three cups of chopped Granny Smith apples.
Adjusting Yields and Pan Sizes
Multiplying this recipe requires careful attention to pan dimensions. Baking this batter in a standard 8-inch or 9-inch springform pan yields a deep cake requiring forty-five to fifty minutes at 350 degrees F. Halving the ingredients means reducing the bake time by roughly ten to twelve minutes to prevent the edges from drying out before the center sets. Avoid using a standard loaf pan for scaled-down batches unless adjusting the thickness, because a deeper well prevents proper heat penetration.
Preserving the Crumb Structure
Overbeating the flour after adding it to the butter and cream cheese mixture activates gluten networks, yielding a tough rather than tender crumb. Incorporate dry ingredients at the lowest mixer speed just until combined. Folding peeled apples manually prevents bruising the fruit pieces and limits excess liquid release into the batter. Store leftovers at room temperature for up to two days, or refrigerate for up to five days in an airtight container.
