Cinnamon-apple angel food cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"This heavenly dessert is as light as a feather and melts | ||
| In your mouth. The cinnamon-apple glaze is delightful, and | ||
| The exquisite flavor and texture prove it's a true | ||
| From-scratch dessert!\" - | ||
| ⅓ | cup | Butter |
| 2 | cups | Powdered sugar |
| ½ | teaspoon | Ground cinnamon Marlys Benning |
| 1½ | cup | Egg whites (about 12 eggs) |
| 1½ | teaspoon | Cream of tartar |
| ¼ | teaspoon | Salt |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 1½ | cup | Powdered sugar |
| 1 | cup | Cake flour |
| 3-4 Tbsp. apple juice or cider | ||
Directions
GLAZE
In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 Tbsp. at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine powdered sugar and flour; gently fold into egg mixture. Pour into an ungreased 10" tube pan. Bake on the lowest rack at 375 degrees for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove. For glaze, melt butter in a saucepan. Stir in the powdered sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake. Serves: 12-16 From: "Taste of Home" Magazine, August/September 1994 Posted by: Debbie Carlson - Cooking
Submitted By DEBBIE CARLSON On 10-20-94