This cake was good…not too heavy, not too sweet. I added chopped pecans to the batter, and had to use two apples instead of one to get my two cups of chopped apple. My 5 year old loved this, my 9 year old said it was “okay”.
Apple-Cinnamon White Cake
(All Recipes magazine, Feb./March 2016)
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used plain almond milk)
1 apple, peeled and chopped (I used 2)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl.
Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.