Apple Cake With Warm Honey Sauce Food

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

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.

WALNUT APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired.

APPLE CAKE AND BUTTER SAUCE

Steps:

• Peel, core, and grate the apples.
• Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
• Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.

SUPER MOIST FRESH APPLE CAKE

Steps:

• Cream together the eggs, oil and sugar.
• In a separate bowl, sift the flour, salt and baking soda.
• Combine all.
• Now add your nuts, vanilla and apples.
• Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
• Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
• In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
• When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.

MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE

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.

APPLE HONEY GLAZE

Steps:

• Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.

APPLE CAKE WITH WARM HONEY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine and sugar.
• Add honey and beat well.
• Add egg and mix.
• Beat in flour, baking powder, baking soda, and nutmeg.
• Stir in lemon juice and apples.
• Pour into a greased 9-inch square baking pan.
• Mix sauce ingredients together and pour on top of batter in pan.
• Bake for 55 to 60 minutes.

APPLE CAKE WITH HOT SAUCE

Steps:

• Cream sugar, shortening and eggs together.
• Then combine the dry ingredients including the coffee.
• Add raisins, nuts and apples; blend well.
• Pour into a greased 9x13x2-inch pan.
• Bake for 40-50 minutes at 350°.
• Now for the Hot Sauce: Cook the sugars, water and cornstarch together until dissolved and slightly thickened.
• Add vanilla, butter& salt and blend until butter is melted. Serve over apple cake.

OLD FASHIONED WARM APPLE CAKE

Steps:

• For the apple cake: Preheat oven to 350 degrees. Spray a 13 by 8-inch baking dish with non-stick cooking spray.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves for 20 seconds, set aside. In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy.
• Mix in eggs one at a time. With mixer set on low speed slowly add in flour mixture and mix just until combined (batter will be really thick).
• Add apples and mix just until combined (batter will still be thick). Pour batter into prepared baking dish and spread into an even layer.
• Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb is fine), about 33 - 38 minutes (prepare topping around last 5 - 10 minutes of baking so they'll both be served warm).
• Let cool about 5 minutes then cut into squares and serve warm topping each slice with sauce and optional pecans.
• For the sauce: In a medium saucepan combine butter, brown sugar, milk and salt (you can add a little extra if you like more of a salted caramel/toffee flavor).
• Bring mixture to a boil over medium heat, stirring occasionally. Allow to boil 1 1/2 minutes, stirring occasionally.
• Let sauce cool slightly. Serve warm over warm cake.

HONEYED APPLE CAKE

Steps:

• In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee.
• In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts.
• Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350 degrees F (175 degrees C) oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

APPLE CAKE

Steps:

• Preheat oven to 180 degree celsius.
• Grease pie plate.
• Sift flour with and sugar and then add the egg, melted butter and milk and mix well.
• Pour mix into greased pie plate.
• Mix cinnamon and sugar together.
• Arrange sliced apples on top and sprinkle with sugar and cinnamon mix.
• Bake in oven for 30 minutes or until a skewer comes out clean once pierced.

CINNAMON-APPLE HONEY CAKE

Steps:

• Line a 6-in. round baking pan with parchment; coat paper with cooking spray. Sprinkle with 1/4 teaspoon cinnamon. Arrange apple slices in a single layer over cinnamon., In a small bowl, cream butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Add milk and vanilla; beat on low speed until blended. Combine the flour, baking powder and remaining cinnamon; stir into creamed mixture just until blended. Spoon over apple. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Invert immediately onto a serving plate; drizzle with honey. Serve warm if desired.

HONEY APPLE CAKE

Steps:

• 1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
• 2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
• 3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
• 4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
• 5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
• 6. With a wooden spoon, stir in the chopped apples.
• 7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
• To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
• To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.

APPLE-HONEY BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

SLOW COOKER APPLE PUDDING CAKE

Steps:

• Spray the crock of a 4 or 5-quart slow cooker with non-stick cooking spray. Set aside.
• Peel, core and chop the apples, keeping them in a bowl of lemon water once chopped to prevent oxidation.
• In a mixing bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
• Cut the butter into small pieces, then sprinkle over the flour mixture. Use a pastry cutter or two forks and mix the butter into the flour, forming coarse crumbs. (You can also use your hands but try to avoid over working the crumb mixture, as the heat from your hands will soften the butter, resulting in a cake that is dense.)
• Stir the milk and vanilla extract into the flour mixture, mixing until just moistened. (Again, be sure not to over mix.)
• Drain the chopped apples well, blotting with a paper towel if necessary to remove any excess water. Add about one-third of the apples to the batter and stir just enough to disperse throughout the batter.
• Pour the cake batter into the prepared slow cooker crock. Top with the remaining drained apple, spreading evenly over the top.
• To make the sauce/pudding mixture, melt the butter in a medium sauce pan. Add apple cider, lemon juice, honey, granulated sugar and cinnamon to the pan and stir to combine, continuing to heat until the sugar and honey are dissolved.
• Pour the sauce mixture over the apples and cake batter. Do not stir, and don't worry if the apples are floating in the liquid.
• Cover and cook on high for 2 ½ to 3 hours, or until apples are tender and the cake has started to puff up under the apples. Below, you'll see a liquidy sauce - that will thicken as it is served spooned over the top of the cake.
• Serve right out of the crockpot, still warm, with vanilla ice cream or whipped cream on top.