Friday, November 30, 2012

Have Your Cake and Eat It, Too!

Do you love cake? I mean, reeaaalllly love it? I could eat a piece (or 2!) of cake every single day. It's my go-to dessert when I feel like baking something.  Chocolate, yellow, lemon, cinnamon, I love 'em all!

Speaking of which, my friend April from Dimples & Delights has got a seriously yummy recipe to share with you guys today. I drool every time I see it and it's definitely on my "need-to-make" list!

Take it away, April!

Hi! *waves* I'm April. I'm happy to be one of Mia's lucky sponsors over here in the Chaos! Mia and I met through a blogging pair-up. It was supposed to be big-blogger-little-blogger, but we were both little bloggers. We learned from each other anyway! She convinced me not to be afraid about getting out there and really reaching for readers! Through sponsoring, link parties, etc. I learned not to worry so much, and she was right!

I blog about my obsession, food, over at Dimples and Delights. (with a few "bits of life" thrown in) Mia liked this cake so much I thought I'd share it with YOU! (You almost get two recipes in one, cuz trust me, you're going to want to make the Slow-Cooker Apple Butter too! It's ridiculously easy. And beyond delicious)


Apple Butter Cake with Vanilla Cinnamon Glaze (adapted from Baker's Royale)

Printable Recipe

12 oz. cream cheese
1 egg, plus 1 egg yolk
1/2 cup apple butter
1/2 cup sugar
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch salt

Apple Cake:
4 1/2 oz. apples, shredded (1 large apple, or 1 1/2 medium apples)
3 cups of flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 tsp ginger
1/2 tsp salt
1/2 cup of sour cream
1/2 cup of apple butter
1 cup of unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 tsp vanilla

1 cup powdered sugar
1 tsp cinnamon
1 tsp vanilla
2-3 Tb milk

Preheat oven to 350 degrees. Grease or butter a bundt or tube pan. Core and skin apples. Shred apples against the large hole side of a cheese box grater. Set aside.

Beat cream cheese until smooth and fluffy. Add egg and egg yolk, and beat until smooth again. Add in remaining ingredients, beat until well combined and smooth one more time. Set aside.

Sift together flour, cinnamon, baking powder, baking soda, nutmeg and cloves. Set aside.

In a small bowl, whisk sour cream and apple butter together until well combined. Set aside. (So you have 3 extra bowls at this point!)

Beat butter until smooth. Add sugar and beat until light and fluffy. Add in eggs one at time, beating until well incorporated after each. Slowly add the dry mixture in three batches, starting with dry mixture and alternating with the sour cream and apple butter mixture. Fold in shredded in apples.

Pour half of cake batter into prepared pan (batter is pretty thick). Pour cheesecake filling on top of cake batter.

Dollop remaining cake batter onto cheesecake filling. Smooth together gently, don't worry that it may not cover the cheesecake batter completely.

Bake cake for 50-55 minutes or until inserted cake tester is clean of crumbs when removed. Let cool before icing.

(If you bake yours in a tube pan, like me, it may flatten a bit as it cools. No worries!!)

Whisk powdered sugar and cinnamon together. Add vanilla, and beat in the milk, 1 Tb at a time, until it reaches desired consistency. Drizzle over cake (You might want to make a double batch, and drizzle more over as you serve!!)

Ever since reading in another blog that the writer hated bundt pans, and loved the more rustic look of cakes baked in a tube pan instead, I have been going back and forth. Which do I like better? The cheesecake ribbon turned out thinner than pictured, is that because I used a tube pan?? I don't know. No decision made yet. But I like this cake.

This cinnamon glaze is pretty AND yummy!! I mixed up another batch and added a bit of cream, to make it suitable for more drizzling. The spicy cinnamon is the perfect final note for this sweet, soft apple cake.

I like the shredded apples, giving it that fresh apple taste without big chunks, and they seem to melt right into the warmly spiced cake.

Oh, and um, hello, don't forget the spiced cheesecake filling!! Too delicious. Just too, too delicious. Without the glaze, the cake is a bit less sweet than you may think, and this filling is the rich surprise in the middle. YUM!!

Hmmm, I'm thinking I may have to try to concoct a spiced apple cheesecake...

Thanks for having me, Mia!

Yay, thanks, April for this amazing recipe! April has a really cool link up coming up on Saturday, 1 Dec called Nibbles & Novels. You can link up your posts that were inspired by books - they can be recipes, crafts, fashion-related, etc. I hope you guys will stop by and visit April and link up! Tell her Mia sent you! ;)

Ciao, peoples!

P.S. Oh, and don't forget to enter the giveaway to win a $15 Amazon gift card from Melanie @ Now a Queen! 


  1. Oh, I love vanilla, apples and not too sweet cakes. Sounds delicious! :D

  2. LOVE Mia and this recipe! Can't wait to try :)


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