Fans Are Describing This Viral Twist on Strawberry Shortcake as ‘Heavenly’
You guys always ask me what my favorite recipe is… Now, it’s never going to be a straight answer because it always depends on what mood I’m in at the time. Do I want something fruity, do I want something chocolatey, do I want hot, cold, creamy, light—the list goes on. But… THIS cake right here will always be listed in my top favorite cakes of all time! Even my fiancé, who isn’t normally a huge fan of apple-based desserts, also rates this as one of his favorite cakes ever.
It literally has everything I could want in a cake. It’s absolutely packed with juicy apples, it has a buttery cinnamon sugar swirl throughout, it has a crisp top, with a sweet glaze, almost like a doughnut glaze! It’s light and fluffy, but also incredibly moist. The way the glaze seeps through the cracks into the cake while it’s still warm… omg. I struggled to even take photos of this thing without devouring every piece I touched!
As you can tell, I’m very excited about this cake. I’m also super pleased that so many of you have already made this recipe from my Instagram page and loved it as much as I do! Thank you so much for trying this recipe!
If you love cinnamon and want to try another one of my favorites, you have to try this Cinnamon Swirl Banana Bread. Enjoy x Show me your bakes by tagging me on Instagram and using the hashtag #fitwafflekitchen.
For the apples:
– 45 g granulated sugar
– 1 tsp cinnamon
– 2 apples peeled & diced
For the cinnamon swirl:
– 150 g light brown sugar
– 2 tbsp cinnamon
– 120 g unsalted butter melted
For the cake:
– 360 g plain flour
– 200 g caster sugar
– 4 tsp baking powder
– 300 ml whole milk
– 1 tsp vanilla extract
– 2 large eggs lightly beaten, room temperature
– 110 g unsalted butter melted & cooled slightly
For the glaze:
– 200 g icing sugar
– 40 ml whole milk
Preheat the oven to 180C (160C fan) and line an 8×10″ baking tray with non-stick baking paper.
For the apples:
Peel and dice your apples, then whisk together the sugar and cinnamon in a small bowl. Coat the apples in the mix, then set aside.
For the cinnamon swirl:
In a small bowl, whisk together the sugar, cinnamon, and melted butter with a spoon until fully combined, then set aside.
For the cake:
In a large mixing bowl, add the flour, sugar, and baking powder, then whisk together with a hand whisk until combined. Pour in the milk, vanilla extract, and eggs and whisk until just combined, then gently stir in the butter with a wooden spoon or rubber spatula. Fold in your apples, then pour the batter into your prepared tin, spreading it out to the edges. Dollop on the cinnamon mixture (it may need a quick stir if it’s separated), then swirl it through the batter with a knife. It should sit on top of the batter, rather than sink to the bottom. Bake for 40-45 minutes until a toothpick inserted into the cake comes out mostly clean, with just a few crumbs on it. The cinnamon swirl part should still be wet and gooey while it’s hot.
For the glaze:
While the cake is baking, make the glaze. Mix together the icing sugar and milk with a spoon until runny and smooth. Pour the glaze over the warm cake and spread it out evenly, letting it drip down any cracks in the cake (this is the best part to eat!). Let it cool in the tin for around 45 minutes, then slice into 16-20 pieces and enjoy warm or cold. Enjoy!
Store in an airtight container for up to 3 days. When testing if the cake is done, make sure to test the cake only, as the apples and cinnamon swirl will still be wet and gooey. You can also make the glaze with water rather than milk if you prefer; you may just want to use slightly less to achieve the same consistency.
Calories: 293kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 104mg | Potassium: 86mg | Fiber: 1g | Sugar: 32g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
Source: Fitwaffle Kitchen
