Saturday, October 27, 2012

Apple Pinwheel Cake

by Cindy

I like to bake with fruits that are in season, so I decided to make this pinwheel apple cake recipe that I found in a cookbook.  The picture in the cookbook looked so pretty and neat.  I made it and wasn't sure if it was that good, but my friend, Gail, came to stay with me last week and loved this cake.  I didn't like the way it turned out brown on top, but it was the sprinkle of cinnamon and sugar that turned brown, not the apples.  It didn't burn either and was just brown on top and tasted good.  The cake was light with a hint of spices.  I used a gadget to peel and core the apples that I bought from a Pampered Chef party many years ago. This gadget is fantastic.  It peels the apple while coring it at the same time.  It also slices the apples so the slices are all uniform in width.  If you're going to need many peeled and sliced apples, this gadget is fantastic for doing just that.  It's easy to use and to clean. 

Apple Pinwheel Cake

4 to 5 apples
1 T lemon juice
1 1/2 T granulated sugar
1 1/2 t ground cinnamon

1 pkg white cake mix
1/4 cup granulated sugar
8 oz cream cheese, softened
3 eggs
1/3 cup vegetable oil
1/4 cup water
1 t ground cinnamon
1. Preheat oven to 350 degrees F.  Spray a 10 1/2 inch springform pan with Baker's Secret or other flour oil spray.   
2. Topping: Peel, core and thinly slice apples to make 4 cups.  Toss in lemon juice and set aside.  In a separate bowl, combine sugar and cinnamon. Set aside.

3.  Cake:  In a large mixer bowl, combine cake mix, sugar, cream cheese, eggs, oil, water and cinnamon.  Beat on low speed for 1 minutes to blend, then on medium speed for 2 minutes.  Spread batter evenly in prepared pan.  Arrange apple slices attractively on top of batter, overlapping slightly as necessary.  Sprinkle with cinnamon-sugar mixture.

  Bake for 60 to 70 minutes or until a tester inserted in the center of cake portion comes out clean.  Cool 30 minutes in pan on a wire rack.  Serve warm or cool.

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