CARAMELIZED APPLE-PECAN CAKE
A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
- Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
- Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
- With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
- Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 267 milligrams, Sugar 40 grams, TransFat 0 grams
APPLE-PECAN CAKE
This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
- In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
- Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.
APPLE PECAN UPSIDE DOWN CAKE
A twist on Pineapple version. Edited directions since Bayhill's review and question about baking powder vs. baking soda! :)
Provided by Outta Here
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
- Preheat oven to 450°F.
- Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
- Reduce oven temperature to 325°F.
- Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
- Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
- Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
- Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
- Spoon batter over topping and spread carefully so batter is even.
- Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
- Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
- Serve warm with fresh whipped cream.
Nutrition Facts : Calories 426.4, Fat 18.1, SaturatedFat 9.8, Cholesterol 63, Sodium 313.3, Carbohydrate 65.4, Fiber 1.9, Sugar 50.4, Protein 3.4
APPLE PECAN CAKE
This cake recipe was given to me by a friend and I have made it many times. Its quick, easy and everyone loves it. I have also used it as a dessert served warm with cream. Yum.
Provided by Draci
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- First melt butter and allow to cool.
- Core, peel and slice apples, mix with sugar and set aside.
- Sift all dry ingredients, add pecans and mix well.
- Beat egg into the cooled melted butter.
- Add apple mixture and butter mixture to the dry ingredients, mix well.
- Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.
Nutrition Facts : Calories 425.7, Fat 23.4, SaturatedFat 9.1, Cholesterol 59.8, Sodium 402.1, Carbohydrate 52.5, Fiber 3.4, Sugar 31.1, Protein 4.8
APPLE AND PECAN CAKE
From Australian Diabetes The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.
Provided by ImPat
Categories Dessert
Time 50m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degree Celsius.
- Lightly grease and line a 20cm cake tin and line with baking paper.
- In a bowl combine the flour, oats, bicarbonate of soda, allspice, sugar and pecans.
- Make a well in the centre and then add the oil and egg and then the apples and combine all ingredients well together.
- Pour mix into the prepared tin and cook for 35 minutes until golden brown.
Nutrition Facts : Calories 274.7, Fat 20.5, SaturatedFat 2.6, Cholesterol 35.2, Sodium 224.2, Carbohydrate 21, Fiber 3.4, Sugar 9.6, Protein 4.2
PECAN-YOGURT APPLE CAKE WITH STAR ANISE CARAMEL SAUCE
Steps:
- For the Apples: Preheat oven to 375 degrees. In an oven proof skillet or non-stick pan, melt butter over low-medium heat and stir in sugar. Arrange apples, pretty side down (like a tart tatin) and distribute pecans on top and within the apples. Cook for 25 to 30 minutes until caramel is golden brown and apples are tender in the middle. Pour batter* on apples and carefully spread leaving a slight border of apples with no batter, (this will help in de-molding the cake). Place on a tray and bake in the oven for 25 to 30 minutes, until cake is golden-brown and delicious and a tester comes out with some crumbs stuck to it. Cool on a rack 15 minutes before de-molding on a large plate.
- For the Batter: Mix the first 4 dry ingredients together. In a mixer with a paddle on high speed, cream the butter with the sugar until pale in color and fluffy. Add the vanilla, ginger and 1 egg and incorporate. Add the second egg and incorporate well. Add the yogurt, mix well, then turn mixer to slow and add the dry mix. Mix only until combined, do not over mix.
- For the Star Anise Caramel Sauce: In a pan, gently heat the star anise with the calvados until a 50 percent reduction is achieved. Remove star anise. In a non-reactive, thick pan, mix sugar and water together and bring up to a simmer on medium heat. Cook until golden brown, then slowly add the infused calvados. Mix well then whisk in the cream. Be careful, mixture will boil rapidly. Reserve warm.
- PLATING Slice the cake and place on a plate. Drizzle caramel sauce all over. May serve with some whipped cream if desired.
APPLE PECAN QUICK BREAD
Provided by Jennifer Appel
Categories Fruit Nut Breakfast Brunch Dessert Bake Apple Pecan Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 x 5 x 3-inch loaf pan.
- In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.
APPLEJACK BUTTER PECAN BUNDT CAKE
A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
- Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
- Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
- Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
- In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
- Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
- Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
- Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
- Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.
TOFFEE APPLE & PECAN CAKE
Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely
Provided by Jane Hornby
Categories Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
- Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
- For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
NICKIE'S APPLE-PECAN CHEESECAKE
Nickie, my boss, made this cheesecake and brought to work. Everyone raved about it, and it is to die for! I know of no one who does not like it, although it may not be so beautiful to look at.
Provided by Lindy72
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13 inch baking dish with aluminum foil, extending the foil sheets over the side of the dish.
- To make the crust, mix the graham cracker crumbs, butter, and 2 tablespoons brown sugar together in a bowl until evenly blended. Press evenly over the bottom of the prepared baking dish.
- To make the filling, beat the cream cheese, 1 cup brown sugar, and vanilla together in a mixing bowl until evenly blended. Beat in the sour cream. On low speed, add the eggs, one at a time, just until blended. Pour the mixture over the crust.
- To make the topping, place the apples in a bowl, and toss with 1/2 cup brown sugar, pecans, and cinnamon until evenly blended.
- Bake in preheated oven until center is almost set, about 55 minutes. Cool, and refrigerate 4 hours, or overnight.
- Before cutting, allow the cheesecake to sit 30 minutes at room temperature, then lift from the baking dish using the extended aluminum foil sheets, and place on a cutting board or serving plate. Remove the aluminum foil, and cut into 16 squares.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 37.1 g, Cholesterol 122.1 mg, Fat 32.1 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 17 g, Sodium 263.2 mg, Sugar 27.6 g
FRESH APPLE CAKE WITH BUTTER PECAN GLAZE
Make and share this Fresh Apple Cake With Butter Pecan Glaze recipe from Food.com.
Provided by Renee Ferraz
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
- COMBINE flour, cinnamon, baking soda and salt; set aside.
- BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
- Stir in apples, pecans, and vanilla.
- POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
- Butter Pecan Glaze.
- MELT butter in small saucepan; add pecans.
- COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
- BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
- COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.
Nutrition Facts : Calories 748.2, Fat 44.1, SaturatedFat 8.4, Cholesterol 69.8, Sodium 269.4, Carbohydrate 86, Fiber 3.3, Sugar 55.4, Protein 6.3
APPLE-PECAN CHEESECAKE
Combine the classic flavors of apple and pecan pies with a luscious cheese cake to make our scrumptious Apple-Pecan Cheesecake. Complete with notes of sweetness from brown sugar and the pleasing scent of cinnamon, you'll be hard-pressed to not fall for our Apple-Pecan Cheesecake.
Provided by My Food and Family
Categories Nuts
Time 6h10m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
- Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
APPLE CINNAMON PECAN CAKE
Make and share this Apple Cinnamon Pecan Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- Combine flour, baking powder, cinnamon and nutmeg in medium bowl.
- Beat granulated sugar and butter in large mixer bowl until creamy.
- Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk.
- Stir in apples and nuts.
- Spread batter into prepared baking pan.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes.
- Cut into squares and sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 214.6, Fat 10.3, SaturatedFat 4.2, Cholesterol 41.7, Sodium 95.6, Carbohydrate 28.7, Fiber 1.6, Sugar 15.3, Protein 3
MAPLE, APPLE & PECAN CAKE
This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 14
Steps:
- To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
- Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
- To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.
Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
APPLE PECAN CHEESECAKE
This dessert definitely represents my area of the country! The recipe is an original that I developed after experimenting and combining parts of several other recipes. So I can claim this recipe as my very own! -Barbara Martin Thompson, Pollock Pines, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate., For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving., Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust., Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.
Nutrition Facts : Calories 358 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 187mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE BRANDY PECAN CAKE
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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