Monday, December 6, 2010

Chanukah Recipes,Waynesville North Carolina Bed and Breakfast

Our Waynesville, North Carolina bed and breakfast is in the middle of celebrating the Festival of Lights and baking one of our most cherished Chanukah bed and breakfast recipes the almighty  Apple Cinnamon Cake.

This year Chanukah started on December 1st and will last until December 8th. More than 2000 years ago, the Maccabees defeated the Syrian army in Jerusalem. When the temple was clean, the Jews wanted to rekindle the light in the temple with oil. Although there was only enough oil for one day, the flame lasted for eight days. For this reason Chanukah lasts for eight days, in celebration of religious freedom.

I have to admit that I bake this cake a lot more than once a year. Especially during apple season here at our Waynesville NC lodging. This is seen at our breakfast table as our dessert course or in the afternoon on the snack table.

Apple Cinnamon Cake
                                                                                  
    1 3/4  cups  sugar, divided
    1/2  cup  unsalted butter, softened
    1  teaspoon  vanilla extract
    6  ounces cream cheese, softened (about 3/4 cup)
    2  large eggs
    1 1/2  cups  all-purpose flour
    1 1/2  teaspoons  baking powder
    1/4  teaspoon  salt
    2  teaspoons  ground cinnamon
    3  cups  chopped peeled Granny Smith apple (about 2 large)
    Cooking spray

Preheat oven to 350°. Spray an 8"springform pan with cooking spray.

Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into prepared pan, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour  or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

I hope this recipe becomes a tradition in your home as it been in our home before we became Innkeepers and now carried over to Andon-Reid Inn Bed and Breakfast.

 Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina My Zimbio
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