Apple Cake Harvest Recipe 435 Food

APPLE HARVEST CAKE

Steps:

• In a large bowl, beat 2 cups sugar, oil, eggs, orange juice and vanilla until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Stir in apples. , Spread half of the batter into a greased 13x9-in. baking dish. Combine cinnamon and remaining sugar; sprinkle over batter. Carefully spread remaining batter over the top. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired.

APPLE HARVEST POUND CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube/bundt cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
• 2. Bake 60 to 90 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
• 3. Note: I usually punch small holes in the cake for the glaze to go down in the cake. Not many just enough to give it a good flavor inside the cake.

HARVEST APPLE CAKE

Steps:

• 1. Preheat oven to 350°. Grease a bundt or tube pan.
• 2. Cream oil, salt, sugar, cinnamon, eggs and vanilla. Stir in sliced apples. Sift flour and baking soda and add to creamed mixture.
• 3. Pour into prepared pan and bake approx. 45 minutes. If a tube pan is used, add 10-15 minutes to baking time.
• 4. Dust with confectioner's sugar after cake has cooled completely.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

APPLE HARVEST BAKE

Steps:

• Preheat oven to 350°F.
• Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
• Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
• Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
• Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.

GLAZED HARVEST APPLE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 12 cup bundt pan.
• In large bowl, combine all cake ingredients; beat at low speed until moistened.
• Beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake at 350 degrees for 40- 55 minutes or until cake tester comes out clean.
• Cool in pan 15 minutes.
• In medium saucepan, combine all glaze ingredients.
• Cook over med.
• high heat until mixture starts to boil, stirring occasionally.
• Boil 1 minute.
• Reserve 1/4 cup glaze, keep warm.
• With cake still in pan, pour remaining glaze over warm cake, between cake and edges of pan so glaze runs down sides of cake.
• Let stand 15 minutes.
• Invert onto serving plate and remove pan.
• Slowly pour reserved 1/4 cup of glaze over top of cake.
• Sprinkle with powdered sugar if desired.
• Serve warm or cool.