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Springform pans- reloaded

12 Sep

Apple Cinnamon spring-form pan cake. Good for break-fast or just breakfast!

Tonight I made my friend Liz’s apple cinnamon cake in a “spring-form pan” for break-fast or just for breakfast.  I was thinking about my blog entry from April 2012 when I thought I was hysterical writing about….”springform pans in 1800’s Europe” and “Do they have 5k’s in Warsaw?”.  Back then I thought I was the only one going to read my blog.  It amazing that even after the trip, I am still getting followers and my blog has hit over 4,300 hits.  Since the trip, I have a visual on the house where my great great grandparents lived.  Like me tonight, they prepared special food and deserts for the holy holiday of Yom Kippur.  I wonder if we share the same recipes? Did my great great grandmother use a spring-form pan? LOL. Wishing everyone an easy fast.

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5 Comments

Posted by on September 12, 2013 in Ancestry, Family Tree, Food, Jewish, Lithuania, Uncategorized

 

Tags: , , , ,

5 responses to “Springform pans- reloaded

  1. Julie

    September 12, 2013 at 8:59 pm

    That cake looks so yummy 🙂

     
  2. Masha

    September 12, 2013 at 9:08 pm

    Hi Beth Your cake looks good. Can you share recipe? Might consider baking it tomorrow thanks Masha

    Sent from my iPhone

     
    • Beth Katz

      September 12, 2013 at 9:14 pm

      Liz’s Cinnamon-Apple Cake
       
      1 ¾ cup granulated sugar, divided
      ¾ cup (6 oz) cream cheese, block-style, softened
      ½ cup softened butter
      1 t. vanilla
      2 eggs
      1 ½ cups flour
      1 ½ t. baking powder
      ¼ t. salt
      2 t. ground cinnamon
      3 cups chopped, peeled Rome (or other baking) apples (about 2 large)
      Cooking Spray
       
      Preheat oven to 350.
      Beat 1 ½ c. sugar, cream cheese, butter & vanilla at medium speed of a mixer until well blended and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each.
      Measure flour, baking powder and salt into a small bowl. Gradually add to creamed mixture. Beat at low speed until well blended.
      Combine ¼ c. sugar and cinnamon in a medium bowl. Stir until incorporated. Add apples and toss so that apples are coated with cinnamon sugar. Add apples to batter.
      Pour into an 8-inch springform pan, sprayed with Pam. Sprinkle top with remaining cinnamon-sugar.
      Bake at 350 for 1 hour and 15 minutes. Start checking cake for doneness at 1 hour. Cake should pull away from sides of pan.
      Cool completely, and use a serrated knife to cut.
      Sprinkle with powdered sugar.
       
      Yum…..

       
  3. thesilverpouch@comcast.net

    September 15, 2013 at 8:52 pm

    so, Beth, where’s the recipe ? It looks delicious! Best, Libby

     
    • Beth Katz

      September 15, 2013 at 9:48 pm

      Liz’s Cinnamon-Apple Cake

      1 ¾ cup granulated sugar, divided
      ¾ cup (6 oz) cream cheese, block-style, softened
      ½ cup softened butter
      1 t. vanilla
      2 eggs
      1 ½ cups flour
      1 ½ t. baking powder
      ¼ t. salt
      2 t. ground cinnamon
      3 cups chopped, peeled Rome (or other baking) apples (about 2 large)
      Cooking Spray

      Preheat oven to 350.
      Beat 1 ½ c. sugar, cream cheese, butter & vanilla at medium speed of a mixer until well blended and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each.
      Measure flour, baking powder and salt into a small bowl. Gradually add to creamed mixture. Beat at low speed until well blended.
      Combine ¼ c. sugar and cinnamon in a medium bowl. Stir until incorporated. Add apples and toss so that apples are coated with cinnamon sugar. Add apples to batter.
      Pour into an 8-inch springform pan, sprayed with Pam. Sprinkle top with remaining cinnamon-sugar.
      Bake at 350 for 1 hour and 15 minutes. Start checking cake for doneness at 1 hour. Cake should pull away from sides of pan.
      Cool completely, and use a serrated knife to cut.
      Sprinkle with powdered sugar.

       

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