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Categories:
vanilla ice cream cinnamon unsalted butter sugar cake flour baking powder baking soda salt eggs vanilla buttermilk cooking apples flour walnuts sugar brown sugar cinnamon unsalted butter coconut
Viewed: 56 - Published at: 5 years agoIngredients
- 2 pints vanilla ice cream
- 1 12 teaspoons cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 12 cups cake flour
- 1 12 teaspoons baking powder
- 1 teaspoon baking soda
- 14 teaspoon salt
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 4 tart cooking apples, pared, cored, sliced
- 12 cup all-purpose flour
- 12 cup walnuts
- 12 cup granulated sugar
- 12 cup brown sugar (packed)
- 1 12 teaspoons cinnamon
- 12 cup unsalted butter, cold, cut into small pieces
- 12 cup shredded coconut
Method
- Heat oven to 350 degrees.
- Butter and flour 13x9-inch baking pan.
- Place ice cream in refrigerator and let soften 20 minutes.
- Meanwhile, prepare cake: using electric mixer, beat butter in large bowl until creamy.
- Gradually beat in sugar and continue to beat until very light and fluffy.
- Sift cake flour, baking powder, baking soda, and salt onto sheet of waxed paper.
- Beat eggs into butter mixture one at a time.
- Beat in vanilla.
- Reduce speed on mixer and mix dry ingredients and buttermilk alternately into batter, beginning and ending with dry ingredients.
- Do n ot overmix or cake will be tough.
- Pour batter into prepared pan and spread evenly.
- Scatter apples evenly over top.
- Make topping: process flour, walnuts, sugars, cinnamon and butter in food processor until butter pieces are size of small peas.
- Add coconut and process until just combined.
- Sprinkle cake until toothpick inserted in center comes out clean, about 45 minutes.
- While cake is baking, scoop 1 pint ice cream into mixing bowl, sprinkle with half the 1-1/2 t. cinnamon, and fold lightly together with rubber spatula.
- Return ice cream to container.
- Repeat with remaining ice cream and cinnmon.
- Freeze until ready to serve.
