Granny Smith Apple Cake with Home-Made Cinnamon Ice Cream
All Purpose Flour 3 cups
Baking Soda 1 tsp.
Canola Oil 1 cup
Sugar 2 cups
|
Eggs 3 each
Granny Smith Apples, diced 3 cups
Chopped Pecans 1 cup
|
- Sift together Flour, Salt and Baking Soda, set aside.
- Using your KitchenAid Stand Mixer outfitted with the paddle attachment, combine the oil and sugar.
- Add in the eggs, one at a time.
- Slowly add in the dry ingredients and mix until fully incorporated.
- Fold in the apples and pecans and pour batter into your KitchenAid Silicone Bundt Pan (coated lightly with your favorite cooking spray) and bake in a 350-degree oven for approximately 1 hour or until toothpick comes clean.
- Allow cake to cool completely before “peeling” off the Silicone Bundt Pan
|
For the Cinnamon Ice Cream
Half & Half 1 Quart
Sugar 9oz.
Whole Eggs 3ea
Egg Yolks 7ea
Cinnamon Sticks 4ea
Ground Cinnamon 1 tsp.
- Using a heavy-bottomed saucepot, combine Half & Half, 1 cup of the Sugar and Cinnamon Sticks. Bring mixture to a simmer for 10 minutes.
- Combine egg yolks and remaining sugar in a bowl.
- Slowly whisk the hot half & half into the egg yolks.
- Pour the half & half/egg mixture back into the pot, return to the stove, stirring constantly with a wooden spoon until mixture coats the back of the spoon. Be careful not to boil or you will have scrambled eggs!
- Strain through a fine sieve, place in your refrigerator and allow to cool completely, overnight if possible.
- Use your KitchenAid Ice Cream Bowl Attachment following the manufacturers instructions.
|
