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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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to make the cinnamon sugar topping: in a small bowl, mix together the 1/2 cup sugar and 1 teaspoon cinnamon; set aside. to make the cake: in a small mixing bowl, sift together the flour, baking powder, and salt; set aside. in a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick. add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth. in another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter. pour the batter into a greased and lightly floured 10-inch tube pan. drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar. bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean. let the cake cool in the pan for 1 hour. remove cake from pan and cool completely on a wire rack.