Fresh Apple Cinnamon Cake with Vanilla Cream Sauce

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This is one of my mom’s recipes. Because my family loved this cake, I made it and entered it in a cooking contest during my college days. It came in second place. I later added the glaze and cinnamon vanilla whipped cream. I am sure it would have taken first with this addition!

Serves 8
Prep time: 20 minutes
Total time: 1 hour

Ingredients:

  • 3 cups Granny Smith apples, peeled and diced
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 2 cups sugar
  • ½ tablespoon vanilla
  • 3 eggs, beaten
  • 1 ½ cup vegetable oil
  • 3 cups all-purpose flour
  • 1 cup pecans, chopped
  • 1 cup flaked coconut
  • 1 teaspoon cinnamon

    Glaze:

  • 2 tablespoon butter
  • ¼ cup rum
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla

    Vanilla cinnamon cream sauce

  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon Grand Marnier
  • ½ cup sugar
  • 1 teaspoon cinnamon

    Instructions:

    Sprinkle soda and salt over the apples. Set aside.

    In a large bowl combine sugar, eggs, oil. Stir in the flour, then add vanilla, apples, coconut and pecans, mixing well.

    Spray Bundt pan with oil and dust with flour. Pour batter into pan and bake for one hour or until cake tester comes out clean.

    Remove from oven and let cool for about 15 minutes. Remove from pan and allow to cool on cake rack.

    Meanwhile for the glaze melt butter into a heavy pan. Add rum, brown sugar and vanilla. Bring to a simmer for about 10 minutes. Remove from heat and pour over the cake. Serve while sauce is still warm. Add a dollop of vanilla cinnamon whipped cream to each slice.

    For the cream sauce,:
    in a chilled bowl whip the cream until thickened. Add vanilla, Grand Marnier and sugar and continue to whip until soft peaks form.