Food You Can Eat: White Cake with Cinnamon and Apple

10 minutes to make, 30-40 minutes to bake.

Mmmm Mmmm Good.

This is a nice “anytime” loaf bread, which works equally well for breakfast, desert, or snacking. Also, easy to make – bonus!

Preheat the oven to 350 degrees, and fully grease and flour a loaf pan.

Beat 2/3 cup sugar, 1/2 cup soft butter, 2 large eggs, ½ cup milk, and 1 tablespoon vanilla together. Mix in 1 and 1/2 cups flour, 1 and 3/4 teaspoons baking powder, and1 teaspoon cinnamon. Stir in 1 peeled and small-diced apple, and set aside.

Streusel time! Mix 3 tablespoons melted butter, 1/2 cup flour, 1/4 cup + 2 tablespoons  brown sugar, and 1 teaspoon cinnamon together, to crumble consistency. Press half the streusel onto the bottom of the pan. Pour in 1/3 of the batter. Sprinkle the rest of streusel over the batter, and pour in the rest of it. (This streusel recipe and technique pretty much works for any cake or loaf – I use it frequently.)

Bake for 30-40 minutes, plus/minus your oven’s eccentricities, until a wooden skewer comes out clean. Cool for 15 minutes and invert onto serving plate.

About Elliecoo 519 Articles
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      • Is it the basic shape of bundt cakes that bothers you? Or the fucking pain in the ass it is to get a clean release that has earned your hatred?

        Like are you okay with tube pans and your hate is reserved only for bundt pans? Or any rounded-hollow-center cake is unacceptable?

        • To ask why one despises bundt cakes is to ask why one prefers not to spend all of eternity on fire, while simultaneously having their atomic structure pulled apart and reassembled again.  The question itself begs such an ignorance of the blackness of a reality in which bundts are somehow celebrated–rather than reviled for their very existence–as to make it unanswerable.  The very fabric of reality is torn a little more each time a bundt is spawned.  The universe itself warps with each bite that is consumed.  We live in this unjust, bleak and pointless existence…and yet it is but one of countless voids.  I long for the sweet release of death so that I may enter the Promised Land of a World Without Bundt.  It is there.  It is beyond my grasp.  It beckons.

          • Wow

            You know, the way you’re so obsessed with bundt pans really makes me feel like you secretly love them dearly and are afraid to admit it to us.

            It’s okay, we won’t judge you for your love.

      • We must be constantly vigilant. The battle is not over yet and there remain pockets of resistance.

        This reminds me that I still own you/FYCE that recipe for a Sicilian orange bundt cake. I dug out the recipe a while ago but my ever-bubbling and rumbling Mt. Etna-like clutter seems to have buried it again.

        • And for any Bundt-o-phobes, who are worried about the dreaded “sticking”;


          Nowadays, they recommend letting the pan cool for the 10 min on a wire rack…

          But, back in “ye olden days” of the 1950’s-70’s, before wire racks were as ubiquitous in the average home-baker’s kitchen as they currently are, iirc, “the glass soda bottle technique” (Coke, typically!), was often used with cooling bundts, similar-to, but opposite of, the way Angel-food & sponge cakes used them…


          Iirc, whenever my grandma & great aunties made their bundt cakes, because they didn’t have wire racks, they just put the hole of the pan over the top of a glass pop bottle, (open-side of the bundt pan UP, *not* inverted like one does for Sngelfood cakes)..

          You let it sit & cool for 10-ish minutes, then flip it over & do the “tap” or shake technique toremove the cake from the pan.

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