Warm Apple Cake With Cinnamon Swirl Ice Cream
"From "A Fireside Supper", Good Food Magazine, January 1988."
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 2 pints vanilla ice cream
- 1 1⁄2 teaspoons cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 1⁄2 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 4 tart cooking apples, pared, cored, sliced
- 1⁄2 cup all-purpose flour
- 1⁄2 cup walnuts
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar (packed)
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup unsalted butter, cold, cut into small pieces
- 1⁄2 cup shredded coconut
directions
- Heat oven to 350 degrees. Butter and flour 13x9-inch baking pan.
- Place ice cream in refrigerator and let soften 20 minutes.
- Meanwhile, prepare cake: using electric mixer, beat butter in large bowl until creamy. Gradually beat in sugar and continue to beat until very light and fluffy. Sift cake flour, baking powder, baking soda, and salt onto sheet of waxed paper. Beat eggs into butter mixture one at a time. Beat in vanilla. Reduce speed on mixer and mix dry ingredients and buttermilk alternately into batter, beginning and ending with dry ingredients. Do n ot overmix or cake will be tough. Pour batter into prepared pan and spread evenly. Scatter apples evenly over top.
- Make topping: process flour, walnuts, sugars, cinnamon and butter in food processor until butter pieces are size of small peas. Add coconut and process until just combined. Sprinkle cake until toothpick inserted in center comes out clean, about 45 minutes.
- While cake is baking, scoop 1 pint ice cream into mixing bowl, sprinkle with half the 1-1/2 t. cinnamon, and fold lightly together with rubber spatula. Return ice cream to container. Repeat with remaining ice cream and cinnmon. Freeze until ready to serve.
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Reviews
-
Made this for a neighborhood get-together & it was a big hit! The only thing I did differently was to up the cinnamon to 2 teaspoons rather than 1 1/2! VERY, VERY TASTY CAKE, & then with the addition of the ice cream = GREAT! Thanks for sharing! [Tagged, made & reviewed in Please Review My Recipe]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
