Cottage Apple Spice Cake Recipes

COTTAGE PUDDING - UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
• Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

APPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
• Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
• Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

COTTAGE APPLE SPICE CAKE

Steps:

• Preheat oven to 350F degrees. Grease with butter and flour any 8-inch cake pan (round, square or spring-form. If using a spring-form, grease the entire pan then place a piece of parchment paper in the bottom and grease again. Then flour entire pan.)
• In a medium bowl, whisk together all the dry ingredients, the flour, baking powder, cloves, cinnamon, ginger, and salt.
• In a second bowl, beat the sugar and coconut oil until well incorporated. Add the molasses and mix again. Beat in the eggs, mixing well after each egg.
• In a blender or food-processor, add the cottage cheese and milk. Pulse just a few times to cream the cheese. (If you don't have a blender/processor, or if you just don't want to get it dirty, place the cottage cheese and milk in a bowl and using a fork, break up the cheese and stir together with the milk. It doesn't need to be totally smooth.) Add the cheese and milk mixture to your wet ingredients, along with the lemon zest and lemon juice. Mix well.
• Add dry ingredients a little at a time and mix about 30 seconds.
• Fold in the apple cubes. Using a rubber spatula, pour the batter into the prepared pan.
• For the crumb topping; in a small bowl, combine flour, brown sugar, cinnamon and nuts. Stir to combine. Pour melted butter over mixture and stir until pea-size balls form.
• Sprinkle the crumb topping over the batter. Bake in 350F degree oven for 35-40 minutes, or until a toothpick comes out mostly clean.
• Set cake on cooling rack for about 15 minutes. Then place your hand on the cake and flip it over and remove the pan (the cake is substantial enough to hold together in your hand, but you can use a plate if you want). If using parchment paper, remove the parchment and gently turn your cake over onto a serving platter.
• For the cinnamon whipped cream, pour whipping cream into a chilled bowl. Add 3 tablespoons sugar, one teaspoon vanilla and one teaspoon cinnamon. Beat until peaks form and then taste to see if you want to add more sugar.
• Serve cake warm or room temperature with whipped cream on top. Add an additional dash of cinnamon to each portion if desired.
• The Cottage Apple Spice Cake is best served the day of baking, but keeps well covered in plastic wrap for up to two days.

SPICED APPLE CAKE

Steps:

• Preheat the oven to 180°C.
• Melt the Butter, remove from the heat and add apples, sugar and egg. Beat well and fold in the sifted dry ingredients.
• Line the bottom of a well-greased loose-bottomed cake tin. (23cm is ideal but use what you have.) Pour in the mixture. Combine the topping ingredients and sprinkle over the cake.
• Bake for 30-45 minutes until the centre springs back when pressed lightl. Test for doneness with a skewer or a knife.