Buttery Cinnamon Cake with Apple Compote

By eveweb

Ingredients

• 1 cups (375 mL) all-purpose flour
• 2 tsp (10 mL) ground cinnamon or ginger
• 1 tsp (5 mL) baking powder
• tsp (2 mL) baking soda
• tsp (2 mL) salt
• cup (125 mL) butter, softened
• 1 cup (250 mL) packed brown sugar
• 1 egg
• 2 tsp (10 mL) vanilla
• 1 cup (250 mL) sour cream or plain yogurt
• Glaze
• 2 tbsp (25 mL) packed brown sugar
• Pinch ground cinnamon
• 2 tbsp (25 mL) water
• Apple Compote
• 4 large red-skinned apples, diced (peeled if desired)
• cup (50 mL) packed brown sugar
• tsp (1 mL) ground cinnamon
• Pinch ground cardamom or ginger
• Juice of 1 lemon
• tsp (2 mL) vanilla

Details

Servings 8
Adapted from lcbo.com

Preparation

Step 1

1. Preheat oven to 350F (180C). Grease the sides of a 9-inch (23-cm) springform pan and line the bottom with parchment paper.

2. Combine fl our, cinnamon, baking powder, baking soda and salt in a bowl. In a separate bowl, using electric mixer, beat butter and sugar until fluffy. Beat in egg and vanilla until blended. Stir in fl our mixture alternately with sour cream, making 3 additions of flour and 2 of sour cream. Spread into prepared pan,smoothing top.

3. Bake for about 45 minutes or until tester inserted in the centre comes out clean. Let cool in pan on a rack for 30 minutes.

4. For the glaze, combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake. Brush top and sides with glaze and serve warm or slide the cake off the pan onto a rack and let cool completely.

5. Meanwhile, prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Cover, reduce heat to medium-low and simmer, stirring often, for about 5 minutes or until apples are tender but still keep their shape. Remove from heat and stir in vanilla. Serve warm with slices of cake.