This is a cake I had made for a number of years and then I somehow lost the recipe. When I remarked to my daughter recently that I wish I could find the recipe to make for our guests here at the farmhouse in Umbria I was pleased to find out that she had actually kept a copy of my recipe. It is in fact a recipe adapted from a Cooking Light magazine, and I believe it was the very first Cooking Light recipe that I had ever tried. It is an easy basic cake that is perfect for breakfast or for a mid morning break with a cappuccino. It is a very simple cake to make and always gets rave reviews because it is so very moist and not too sweet, and has become the cake I make for each of our new farmhouse guests.
Because it is such an easy recipe, I honestly had no intentions of posting the recipe onsite but I have had a number of requests from guests for the recipe after they had tasted it so I decided it would be easiest to share here. The cake contains cream cheese, and although the original recipe calls for light cream cheese I find it difficult to find here in Umbria so I use the regular type. The recipe also calls for margarine, and I simply never have margarine in my house and prefer to bake with butter. I love cinnamon so I add an additional teaspoon into the cake batter as well as the topping. You can use either an 8-inch or 9-inch pan. Obviously the cake will be smaller but taller in the 8-inch pan, and you will need to cut the baking time by 5 minutes if you use the 9-inch size pan.
Deborah Mele 2011
Il Casale di Mele Apple Cinnamon Breakfast Cake
This is the apple cake that I make for each of our new guests at our Umbrian farmhouse.
- 1 1/2 Cups Sugar
- 1/2 Cup Softened Butter
- 1 Teaspoon Vanilla Extract
- 6 Ounce Container Cream Cheese Softened
- 2 Large Eggs
- 1 Teaspoon Cinnamon
- 1 1/2 Cup All-purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 3 Cups Peeled & Finely Chopped Granny Smith Apples
- 1/4 Cup Sugar
- 2 Teaspoons Cinnamon
- Preheat the oven to 350 degrees F.
- Lightly grease an 8 or 9 inch spring-form pan.
- Beat together the butter and sugar until light and fluffy with a hand mixer, then add the cream cheese and vanilla and continue to beat until smooth.
- Add the eggs one at a time, beating well after each.
- Add the flour, cinnamon, baking powder and salt and beat at low speed just until mixed.
- Fold the chopped apples into the batter and pour the batter into the prepared pan.
- Mix together the remaining 1/4 cup sugar and 2 teaspoons cinnamon and sprinkle this mixture over the batter in the pan.
- Bake for 45 minutes to 50 minutes, or until the cake begins to pull away from the pan and a skewer poked into the center comes out clean.
- Cool to room temperature before serving.
Adapted From Cooking Light Magazine