Apple Pan Walnut Cake Food

FRESH APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APPLE PAN WALNUT CAKE

Steps:

• Preheat oven to 350F degrees.
• Spread pie filling in bottom of ungreased 13x9 pan.
• Combine flour, baking soda& salt; sprinkle over pie filling.
• In a separate bowl, combine eggs, vanilla, oil& 1/2 cup of the walnuts; mix well.
• Pour over ingredients in pan; stir only until blended,& smooth batter evenly.
• Bake 40-50 minutes or until cake springs back when lightly touched in center.
• While cake is baking, combine topping ingredients in a sauce pan.
• Cook over medium heat, stirring constantly until mixture comes to a boil; remove from heat.
• When cake is done, remove from oven& immediately prick with a fork all over.
• Pour hot topping over hot cake, sprinkle with remaining walnuts.
• Serve warm.

APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 12 cup bundt pan and dust with flour.
• Combine sugar, oil, eggs and vanilla in bowl and blend.
• Stir in walnuts.
• Sift flour, cinnamon, baking soda and salt in large bowl.
• Add to sugar mixture and blend.
• Stir in 1/2 to 3/4 inch diced peeled apples.
• Pour into pan.
• Bake one hour.
• Cool ten minutes before removing from pan.

SPICED APPLE-WALNUT CAKE WITH CREAM CHEESE ICING

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.
• In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.
• For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

APPLE WALNUT CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour 9 inch cake pan.
• In a large bowl, beat butter until fluffy. Add sugar, then eggs and vanilla, beating after each addition.
• In another bowl, sift together salt, baking powder, and flour. Stir into butter mixture. Spread batter evenly in cake pan.
• Peel, core and thinly slice apples. Press slices into batter and top with walnuts and 2 tablespoons sugar.
• Bake 40-45 minutes, or until golden brown. Cool 10 minutes.

APPLE-CINNAMON-WALNUT SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil and set aside.
• Combine the flours, baking powder, flax meal, cinnamon, baking soda and salt in a mixing bowl, and stir with a fork or whisk until well combined. Add the maple syrup, sparkling water, vanilla and oil and stir well with a fork to combine.
• Grate the apples with a box grater or a food processor with a grater attachment blade. Add the apples and walnuts to the batter and stir to combine.
• Spoon the batter into the prepared skillet and spread evenly. Bake until the top is lightly browned, 20 to 30 minutes. Let cool 5 minutes, then slice into 8 wedges and serve.

APPLE-WALNUT UPSIDE-DOWN CAKE

Steps:

• For the topping, melt 1 teaspoon of the butter in a medium-size cast-iron skillet over medium-high heat. Add the apples and saute until caramelized, about 10 minutes. Combine the remaining 3 tablespoons of butter and the brown sugar in a small saucepan and stir over low heat until melted and well blended. Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom. Arrange the apple slices in the pan in concentric circles. Set aside.
• For the cake, preheat the oven to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and beat until light. Mix in the vanilla. In a bowl, combine the flour, baking powder, salt and walnuts. Add the dry ingredients to the egg mixture alternately with the milk, mixing just to combine. Spread the batter evenly over the apples. Bake until the cake springs back when touched in the center, about 1 hour. Let stand for 10 minutes and invert onto a cake plate. Let cool. Serve slightly warm.

WALNUT APPLE TUBE PAN CAKE

Steps:

• In a large bowl, beat the eggs, oil and vanilla. Add apples and sugar; beat for 1 minute. Combine the flour, cinnamon, baking soda, salt, nutmeg and baking powder; add to apple mixture until blended. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and brown sugar; sprinkle over cake.

APPLE WALNUT SNACK CAKE

Steps:

• In a bowl, combine the eggs, sugar, milk and vanilla. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well. Stir in the apples and walnuts. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into squares. Serve with whipped topping if desired.

APPLE WALNUT BUNDT CAKE

Steps:

• Preheat the oven:
• Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
• Mise en place:
• Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
• Make the batter:
• Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
• Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
• Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
• Bake the cake:
• Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
• Cool the cake:
• Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
• Drizzle Caramel Sauce and Glaze over the cake after unmolding.

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 WALNUT POUND CAKE

Steps:

• Butter a 9x5x3-inch pan.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter, add sugar slowly, and continue to beat until light and lemon-colored.
• Beat in eggs.
• Sift flour with salt, baking soda, and baking powder.
• Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
• Stir in the apples, nuts, and vanilla.
• Spoon batter into prepared pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean.
• Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

APPLE WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
• In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
• Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
• Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
• Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.

APPLE-WALNUT UPSIDE-DOWN CAKE

Steps:

• Place a rack in middle of oven and preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing once, until golden brown, 10-12 minutes. Let cool.
• Meanwhile, heat a 10" ovenproof skillet, preferably cast iron, over medium. Add 2 Tbsp. butter and swirl to coat; arrange apple halves cut sides down in a single layer in skillet. Cook apples, undisturbed, rotating skillet on burner as needed for even browning, until cut sides are golden brown, 5-10 minutes (the timing depends on the juiciness of the apples; juicier apples will take longer). Turn apples over and cook on rounded sides just until they start to release their juices and the tip of a knife slides through with slight resistance, about 5 minutes. Transfer apples to a plate, arrange cut sides up, and let cool.
• Add ¼ cup brown sugar and 1 Tbsp. water to skillet and set over medium heat. Stir with a wooden spoon or heatproof rubber spatula until sugar is dissolved, then cook, swirling skillet occasionally (do not stir at this point), until thick and bubbling in a thin layer, about 1 minute. Let caramel cool in skillet.
• Meanwhile, pulse toasted walnuts, flour, salt, baking soda, baking powder, nutmeg, and 1½ tsp. cinnamon in a food processor until combined and nuts are finely ground. Transfer walnut mixture to a medium bowl.
• Combine granulated sugar, remaining ¼ cup brown sugar, and remaining 8 Tbsp. butter in food processor (no need to wash it) and process in long pulses until mixture is light and smooth. Add eggs and vanilla and process in long pulses, scraping down sides of processor once, until mixture is smooth. Add half of walnut mixture and pulse to combine, then add yogurt and pulse just until incorporated. Add remaining walnut mixture and pulse just to combine.
• Arrange apple halves cut sides down over cooled caramel in skillet, spacing evenly. Fold batter a few times with spatula, scraping sides to make sure everything is well mixed. Scrape batter over apples and work into spaces around apples. Smooth surface (it's okay if there's only a thin layer of batter in places; it will rise in the oven).
• Bake cake until it is browned across the entire surface and the center springs back when gently pressed, 30-40 minutes. Let cake cool in skillet 10 minutes, then run an offset spatula or a small knife around the sides of the pan to loosen. Set a wire rack upside down on skillet and flip over to release cake; carefully remove skillet. If any apples or cake stick to skillet, scrape them off and press back onto the top of the cake.
• Serve cake warm or room temperature. Slice into wedges and top with dollops of whipped cream and a dusting of cinnamon.
• Do Ahead: Cake can be baked 2 days ahead. Let cool completely. Store tightly wrapped at room temperature.

APPLE WALNUT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together eggs, sugar, oil and vanilla. Combine flour, baking soda, cinnamon, nutmeg and salt; mix into the batter. Fold in apples and nuts. , Spread into a 13x9-in. baking pan. Bake at 325° for 50-60 minutes or until cake tests done. Cool. , For the frosting, combine all ingredients in a small bowl. Whip until smooth and spread over cake.

APPLE WALNUT PANCAKES

Steps:

• In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

APPLE WALNUT POUND CAKE

Steps:

• Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
• Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
• Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
• Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.

WALNUT-APPLE SNACK CAKE

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Fold in the apples, toffee bits and walnuts. , Transfer to a greased 13x9-in. baking dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Serve with ice cream if desired.

APPLE WALNUT CAKE

Steps:

• In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° until a toothpick comes out clean, 50-55 minutes. Cool on a wire rack., For frosting, beat cream cheese, butter and vanilla in a bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.

CARAMEL-APPLE WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9" round cake pan at least 2" deep; or a 9" springform pan.
• Spread the walnuts in a single layer in an ungreased pan, and bake them for 8 to 10 minutes, until they're a light golden brown. Remove them from the oven, and sprinkle very lightly with salt. Set them aside.
• Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla till smooth.
• Add the eggs. Beat till thoroughly combined.
• Stir in the sour cream or yogurt alternately with the flour, using the low speed of your mixer. The batter will be stiff.
• Spoon the batter into the prepared pan, smoothing the top with a spatula as best you can.
• Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.
• Arrange the apples atop the cake, pushing them into the stiff batter gently so they're partially submerged.
• Bake the cake for 65 minutes, till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean.
• Remove the cake from the oven, and turn it out onto a rack, apple-side up.
• Place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft.
• Stir the caramel and cream till smooth.
• Spoon the caramel over the cake, dripping it down into the crevices around the apples.
• Scatter the walnuts on top. Serve warm, or at room temperature.

APPLE AND WALNUT SHEET CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth. Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended. Stir in apples, then walnuts. Transfer batter to prepared pan.
• Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes. Cool in pan.
• Cut cake into squares and serve with warm caramel sauce.

OLD-FASHIONED APPLE WALNUT CAKE

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.) , Spoon into a greased and floured 10-in. tube pan bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely.

APPLE-WALNUT CAKE WITH CIDER SAUCE

Steps:

• Heat oven to 350 degrees; coat a 10-inch tube pan with removable tube insert with nonstick spray.
• Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended.
• Stir in flour until blended.
• Stir in apples and walnuts.
• Scrape mixture into prepared pan.
• Bake 1 hour and 10 to 20 minutes.
• Let cool in pan on wire rack 1 hour.
• Remove sides of pan.
• Cool completely before lifting cake off bottom of pan.
• For cider sauce,.
• Whisk cider, brown sugar and cornstarch in a medium saucepan until blended.
• Place over medium-high heat and bring to a boil, whisking occasionally.
• Boil 1 minute or until slightly thickened.
• Remove from heat and add butter and vanilla; stir until butter melts.
• Let cool to room temperature or refrigerate until serving.