Apple Filled Cake Food

APPLE-FILLED CAKE

Steps:

• Beat the eggs and granulated sugar in a large bowl until thoroughly blended.
• Beat in the vegetable oil and apple juice.
• Combine the flour, baking powder and salt.
• Stir into the egg mixture, beating just until smooth.
• Spread half of the batter in a greased 9" x 9" baking pan.
• Combine the apples, brown sugar and cinnamon.
• Toss lightly to coat.
• Spread over the batter in the pan.
• Cover with the remaining batter.
• Bake in a preheated 350 degree F oven for 50 to 55 minutes or until a toothpick inserted in the centre comes out clean.
• Cool completely in the pan on a rack.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

APPLE CRUMBLE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
• To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.