Danish Apple Cinnamon Cake Recipes

Steps:

• 1. Preheat oven to 350°. Grease a 9x9-inch baking pan; set aside.
• 2. Cream butter and sugar together. Add egg and vanilla, beating well. Add flour, baking soda, and cinnamon, and blend well. Add grated apples and beat well by hand. Pour cake batter into prepared baking pan.
• 3. Combine all topping ingredients and sprinkle evenly on top of cake batter. Bake at 350°F for 40 minutes.
• 4. Remove cake from oven, and let cool. Cut 3 rows horizontal and 3 rows vertical (yielding 9 servings).

Steps:

• Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

Steps:

• Peel, core and thinly slice the apples. Put into a stainless steel or enamel pan with a little water. Cover and cook gently until soft, then purée. Stir in 1 tablespoon of butter and enough sugar to taste. Melt remaining butter in a frying pan, add breadcrumbs and sugar and stir until golden. Allow to cool.
• Just before serving, arrange alternate layers of apple purée and crumbs in a serving dish or individual bowls. Finish with a sprinkling of crumbs, decorate with whipped cream and red currant jelly.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9" square glass baking dish well.
• Mix together dry ingredients (flour, baking powder, salt, sugar).
• Stir in slightly melted butter.
• Add beaten egg,apples,nuts, and vanilla and stir to combine.
• Bake 30 minutes in prepared pan or until toothpick tests done.
• Serve warm with a bit of shredded Cheddar cheese sprinkled over the top and a dollop of whipped cream.
• I know the cheese part sounds strange, but it is the secret ingredient!

Steps:

• Place the butter in a mixing bowl with the caster sugar.
• Beat them together until they are light and creamy.
• While mixing slowly add the eggs one at a time until they are well combined.
• While mixing slowly add the flour and mix it until the batter is smooth and well combined.
• Stir in the sultanas until they are well combined.
• Preheat an oven to 180°C.
• Grease a loose bottomed 20cm cake tin.
• Spread half of the batter evenly over the base of the cake tin (the batter may seem quite thick).
• Place a layer of the apples over the cake mix and scatter over the almonds.
• Mix the remaining caster sugar and cinnamon together and sprinkle it over the apples and almonds.
• Spread the remaining batter over the apples evenly.
• Sprinkle over the coffee sugar or brown sugar over the cake mixture.
• Place the cake on the centre shelf of the preheated oven and leave it to cook for 45 minutes.
• The cake should be firm and light golden, a skewer when inserted into the centre of the cake should come out clear.
• Remove the cake from the oven and leave it to cool slightly then remove it carefully from the tin.

Steps:

• Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
• Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
• Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
• Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
• To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.