Warm Apple Cake With Cinnamon Swirl Ice Cream Recipe

Name: Warm Apple Cake With Cinnamon Swirl Ice Cream
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Vanilla Ice Cream; 1 ½ teaspoons ground cinnamon; Unsalted Butter; Granulated Sugar; 2 ½ cups cake flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 4 large eggs; Vanilla Extract; 1 cup buttermilk; Tart Cooking Apples; All Purpose Flour; ½ cup chopped walnuts; Brown Sugar; Shredded Coconut

Indulge in the cozy warmth of this irresistible apple cake, featuring a delicate cinnamon swirl ice cream. A classic recipe, perfectly updated for today's kitchen, this dessert is ideal for a chilly evening or a special occasion. Inspired by a 'Fireside Supper' recipe from Good Food Magazine (January 1988), this recipe has been enhanced with precise measurements and detailed instructions for a flawless result every time. Get ready to experience the perfect blend of comforting spice and creamy sweetness!

Prep Time 25 mins

Cook Time 70 mins

Calories 665.5 kcal

Protein 17g

Rating 5.0 (1 Reviews)

Warm Apple Cake With Cinnamon Swirl Ice Cream

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Warm Apple Cake With Cinnamon Swirl Ice Cream

Vanilla Ice Cream
1 ½ teaspoons ground cinnamon
Unsalted Butter
Granulated Sugar
2 ½ cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 large eggs
Vanilla Extract
1 cup buttermilk
Tart Cooking Apples
All Purpose Flour
½ cup chopped walnuts
Brown Sugar
Shredded Coconut

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How to Make Warm Apple Cake With Cinnamon Swirl Ice Cream

Preheat oven to 350°F (175°C).
Grease and flour a 13x9 inch baking pan.
Place ice cream in the refrigerator to soften for 20 minutes.
In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ¾ cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 ½ cups cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour batter into the prepared pan and spread evenly.
Arrange 4-5 medium apples, peeled, cored, and thinly sliced, evenly over the batter.
For the topping: Combine ½ cup all-purpose flour, ½ cup chopped walnuts, ½ cup packed brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon, and ½ cup (1 stick) cold unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs.
Stir in ¼ cup shredded coconut and pulse until just combined.
Sprinkle the topping evenly over the apples.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the ice cream swirl:
Scoop 1 pint of softened vanilla ice cream into a bowl. Sprinkle with ½ of the 1 ½ teaspoons of cinnamon and gently fold in with a rubber spatula.
Return the ice cream to its container. Repeat with the remaining ice cream and cinnamon.
Freeze until ready to serve. Serve warm cake with a scoop of the cinnamon swirl ice cream.