FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE
Provided by Martina McBride
Categories dessert
Time 1h5m
Yield one 13-by-9-inch cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
- Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
- Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
- Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
- Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.
FRESH APPLE CAKE WITH CARAMEL SAUCE
I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests. -Mrs. Karl Zank, Sand Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Nutrition Facts : Calories 436 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 335mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE
Make and share this My Best Old-Fashioned Apple Cake With Easy Caramel Sauce recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream butter and sugar, then add egg and beat.
- Add rest of dry ingredients and beat til mixed.
- Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
- on the bottom for easier removal.
- Bake at 350º for 35-40 minutes.
- Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
- Meanwhile, make caramel sauce.
- Caramel sauce:
- Melt butter, brown sugar and salt in pan over low-med heat,
- stirring, for about 2-3 minutes.
- Remove from heat, stir in vanilla and cream and stir well till not grainy.
- Drizzle lots of caramel sauce over cut cake slices when serving.
- Sprinkle chopped pecans on top of that if desired.
- 8 servings.
AMISH APPLE CAKE WITH HOT CARAMEL SAUCE
This is one of our favorite cake recipes, originally published in Cooking from Quilt Country by Marcia Adams. I modified the caramel sauce a bit and increased the amount of the sauce since it is so wonderful! The cake keeps well and can be reheated briefly in the microwave. Extra caramel sauce is divine over ice cream!
Provided by miss gracie
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter.
- Add the sugar and beat until fluffy.
- Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
- Add the flour and stir just until blended.
- Stir in the apples and nuts.
- Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
- Prepare sauce.
- In a saucepan, melt the butter, brown sugar, and salt.
- Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
- (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
- The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
- It can be reheated in the microwave.
CARAMEL APPLE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
- Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
- Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
- Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
- Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
- Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
- Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
- Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
- With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
- Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
- Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
- Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.
APPLE SKILLET CAKE WITH SALTED CARAMEL FROSTING
This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It's better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
- Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
- Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
- With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
- Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
- Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
- Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
- Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 9 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 401 milligrams, Sugar 76 grams, TransFat 1 gram
CARAMEL-APPLE UPSIDE-DOWN CAKE
Simple but tasty caramel-apple cake that takes little to no time to make!
Provided by Amanda Pierce
Categories Apple Cake
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch nonstick cake pan with parchment paper.
- Place brown sugar, butter, and cinnamon for topping in a pan over medium heat. Watch closely and stir everly 30 seconds until the mixture boils.
- Meanwhile, place apple slices on top of the parchment paper in the cake pan. As soon as the topping boils, remove it from the heat, pour over the apple slices, and spread it out evenly.
- Mix sugar and butter for cake in a large bowl with an electric mixer until fluffy. Mix in eggs, vanilla extract, and almond extract until completely combined. Mix in baking powder, baking soda, and 1/3 of the milk. Add remaining ingredients as follows, mixing briefly after each addition: 1/2 of the flour, 1/2 of the remaining milk, remaining flour, and remaining milk. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Remove from the oven and let sit for 5 minutes. Run a butter knife along the sides of the cake to separate it from the cake pan. Cut off the top of the cake with a serrated knife to flatten it. Invert on a cake plate and release cake. Serve hot or cold.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 64.3 g, Cholesterol 94.1 mg, Fat 19.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 11.7 g, Sodium 471.4 mg, Sugar 39.4 g
APPLE CAKE WITH HOT CARAMEL SAUCE
Steps:
- To make the cake, preheat the oven to 350 degrees. Place the pecans in the workbowl of a food processor and process until fine. Set aside. Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds. Set aside.
- Place the butter in a large mixer bowl, add the sugar and beat until fluffy. Add the egg and beat until blended. Add the soda, salt, cinnamon, nutmeg and mix quickly. Add the flour and just blend, then the apples and nuts.
- Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
- For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from the heat and add the vanilla and milk. Stir again with the whisk.
- To serve the sauce with the apple cake, cut the cake into eight wedges. Ladle a large spoonful of the hot sauce onto each of eight dessert plates. Place a wedge of cake on top of the sauce. Garnish with a dollop of whipped cream and two apple slices.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 482 milligrams, Sugar 56 grams, TransFat 1 gram
APPLE CAKE WITH HOMEMADE BUTTERMILK SAUCE
This apple cake with buttermilk sauce recipe is super easy. Top with spiced apples, drizzle with the warm sauce and serve! -Sarita Gelner, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- In a small saucepan, bring cider a boil; cook until liquid is reduced to about 1/4 cup, 15-20 minutes. Remove from the heat and cool., Preheat oven to 350°. In a large bowl, combine apples, sugar, orange juice, cinnamon and cloves; toss to coat. For cake batter, in a large bowl, beat butter, sugar, eggs, vanilla and cooled cider reduction until well blended. In another bowl, whisk cake flour, baking powder and salt; add to butter mixture alternately with sour cream, beating after each addition just until combined. , Transfer a greased 8-in. springform pan; place on a baking sheet. Spoon apple mixture over batter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 15 minutes on a wire rack., For sauce, in a small saucepan combine sugar, butter, buttermilk, corn syrup and baking soda. Cook and stir over medium heat until bubbly, 4-6 minutes. Remove from the heat; stir in vanilla. Pour sauce over warm cake. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 345 calories, Fat 16g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 255mg sodium, Carbohydrate 48g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL APPLE LOAF CAKE
A super moist apple cake made in a loaf pan. Drizzle the homemade caramel sauce over the top and serve with a scoop of ice cream, whipped cream, or by itself.
Provided by Yoly
Categories Apple Cake
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
- Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
- Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g
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- Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set pan aside. In a medium bowl stir together the flour, baking powder, salt, nutmeg, cinnamon, and baking soda; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Add flour mixture to butter mixture, beating on low speed just until combined. Fold in apples and walnuts. (Batter will be thick.) Spread batter in prepared baking pan.
- Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 45 minutes. Serve warm with Buttery Caramel Sauce. Makes 16 servings.
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