Cinnamon-Apple Angel Food Cake Recipe

Cinnamon-Apple Angel Food Cake Recipe photo by Taste of Home

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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! -Marlys Benning, Ackley, Iowa

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Cinnamon-Apple Angel Food Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 12-16 Servings

20 35 55

Ingredients

1-1/2 cups egg whites (about 10 eggs)
1-1/2 cups confectioners' sugar
1 cup cake flour
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
3 to 4 tablespoons apple juice or cider

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
Add cream of tartar, vanilla and almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
For glaze, melt butter in a small saucepan. Stir in the confectioners' sugar and cinnamon until blended. Add apple juice slowly until glaze is thin enough to achieve a drizzle consistency. Drizzle over cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 230 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 114 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.

Originally published as Cinnamon-Apple Angel Food Cake in Taste of Home August/September 1994, p35