Apple Apple Cake Food

EASY APPLE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

BEST APPLE CAKE

Steps:

• In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
• In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
• Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
• In a small saucepan combine the brown sugar, butter and cream.
• Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

MAPLE APPLE CAKE

Steps:

• For the apples: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and sprinkle with some maple sugar to coat the butter.
• Heat a 12-inch cast-iron skillet over medium heat and add the 2 tablespoons butter. Add the apples and maple sugar and stir to combine. Saute until caramelized, but not cooked through, about 5 minutes. Remove from the heat and set aside.
• For the crumble: Mix the cornmeal, flour, oats, light brown sugar, maple sugar, cinnamon and salt in a bowl. Add the diced butter and use a fork to mash the ingredients together until they become coarse crumbs.
• For the cake: To the bowl of a stand mixer fitted with a paddle attachment, add the butter, maple sugar and syrup and whip until light and fluffy. Add the eggs and creme fraiche, mixing on low speed. Add the flour, baking soda, allspice, cinnamon, cloves, nutmeg and salt and stir to combine. Stir in the vanilla extract. Add the batter to the prepared springform pan, topping with the sauteed apples. Gently nestle the apples into the cake batter.
• Put the crumble topping over the apple mixture. Put the springform pan on a baking sheet and bake until cooked through, about 1 hour. Allow to cool slightly, about 15 minutes, before removing from the pan. Slice into wedges and serve.

FRESH APPLE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
• Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
• Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
• For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
• Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

APPLE SOUR CREAM CAKE

Steps:

• Preheat oven to 350.
• Grease a 13 x 9 x 2 baking pan.
• Cream butter and sugar.
• Add eggs and vanilla, beat well.
• Sift together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the first mixture alternately with 1 cup sour cream.
• Stir in chopped apples.
• Spread evenly in greased pan.
• Mix together ingredients for nut topping.
• Sprinkle over batter.
• Bake for 35-40 minutes.

DUTCH APPLE CAKE

Steps:

• Preheat the oven to 400°F Line the sides and base of a 8 x 8in square cake tin with parchment paper.
• Using an electric whisk, whisk the eggs, superfine sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
• Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
• Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 350F and bake for a further 20-25 minutes or until well risen and golden brown.
• Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.

ULTIMATE IRISH APPLE CAKE

Steps:

• Preheat oven to 350°F
• Generously grease an 8-inch square cake pan.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Add the egg, apples, nuts, and vanilla and stir well.
• Sift in the dry ingredients and mix well.
• Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.
• Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

VEGAN APPLE CAKE

Steps:

• Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
• Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.
• Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin. Serve warm, or turn out onto a wire rack and leave to cool completely. Once cool, will keep in an airtight container for up to three days.

FLUFFY SWEDISH APPLE CAKE

Steps:

• Preheat oven to 350°F Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan.
• Sift together flour and baking powder. Set aside.
• In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared pan and smooth top.
• Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional).
• Bake approximately 1 - 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.