APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
CHOCOLATE TOPPED APPLE CAKE
The slighty crispy, chocolate chip topping on this cake is the best part! It makes a great dessert, snack cake or coffee cake. You can use either miniature or regular chocolate chips; the miniature just tend to cover the cake better, but I usually use the regular, and never had a complaint yet! I would also suggest letting the cake sit overnight. The flavors mellow, and it's even better!
Provided by Charmed
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350.
- Grease a 9x13" pan.
- Cream together the butter, sugar and brown sugar.
- Add eggs, one at a time, beating well.
- Sift together the flour, cinnamon, salt, baking powder and baking soda.
- Add to the creamed mixture alternately with the milk.
- Fold in apples.
- Pour the batter into the prepared pan.
- In a bowl, mix the topping ingredients well, then sprinkle evenly over the batter.
- Bake for 45-50 minutes.
FRESH APPLE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
- Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
- Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
- For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
- Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
BEST APPLE CAKE
This is my DH favorite cake, I have tried many apple cakes over the years and this is a winner!! So moist and dense, with a caramel taste, cannot say enough, just try it and see.
Provided by out of here
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
- In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
- Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
- In a small saucepan combine the brown sugar, butter and cream.
- Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.
Nutrition Facts : Calories 634.4, Fat 32.4, SaturatedFat 7.3, Cholesterol 65.7, Sodium 262.9, Carbohydrate 82.3, Fiber 2.3, Sugar 55.8, Protein 6.6
APPLE-TOPPED CAKE
Complete with apples, walnuts, brown sugar and a dash of allspice, slices of this moist cake are perfect with coffee. Not many coffee cakes are baked in a springform pan but, in this case, the results are incredible. -David Heppner of Brandon, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the egg, egg white, yogurt, applesauce, oil and vanilla; beat until smooth. Combine the dry ingredients; add to butter mixture, beating just until moistened. , Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with apples and walnuts. Combine the brown sugar, cinnamon and allspice; sprinkle over top. , Bake at 375° for 47-52 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 268 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 285mg sodium, Carbohydrate 43g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMELISED APPLE CAKE WITH STREUSEL TOPPING
This moist cake with a crunchy nut topping is sure to become a teatime favourite
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h
Number Of Ingredients 14
Steps:
- Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
- While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
- Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
- Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.
Nutrition Facts : Calories 464 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
APPLE CAKE WITH CINNAMON SUGAR TOPPING
Make and share this Apple Cake With Cinnamon Sugar Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 1 10-inch cake
Number Of Ingredients 11
Steps:
- To make the cinnamon sugar topping: in a small bowl, mix together the 1/2 cup sugar and 1 teaspoon cinnamon; set aside.
- To make the cake: In a small mixing bowl, sift together the flour, baking powder, and salt; set aside.
- In a larger mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed; beat for about 3 minutes or until light and thick.
- Add the dry ingredients to the egg/sugar/oil mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
- In another bowl, toss the apples with half the cinnamon-sugar topping; then stir half the apples into the batter.
- Pour the batter into a greased and lightly floured 10-inch tube pan.
- Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.
- Bake in a 325 degree oven for 60-70 minutes or until a pick comes out clean.
- Let the cake cool in the pan for 1 hour.
- Remove cake from pan and cool completely on a wire rack.
Nutrition Facts : Calories 3979.4, Fat 167.8, SaturatedFat 28.1, Cholesterol 457.2, Sodium 3322.9, Carbohydrate 586.3, Fiber 21.7, Sugar 361.1, Protein 48
APPLE-SPICE ANGEL FOOD CAKE
I dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with a half cup of sour cream. -Joan Buehnerkemper, Teutopolis, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.
Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CARAMEL APPLE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely.
- Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined.
- Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined.
- Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.
- Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through.
- Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side.
- Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly.
- Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
- While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
- When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm.
APPLE-TOPPED CREAM CHEESE COFFEE CAKE
Make and share this Apple-Topped Cream Cheese Coffee Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set the oven to 350°F.
- Grease a 13 x 9-inch baking pan.
- Dip apple slices in lemon juice to coat; set aside.
- In a medium bowl, combine the butter and cream cheese; add in the sugar, and beat on medium speed until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Beat in the almond extract.
- In a bowl; sift/mix together the flour, baking powder, baking soda and salt.
- Add the flour mixture to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
- Pour the batter into prepared baking pan.
- Combine the 1/2 cup sugar, 2 Tbsp flour and the cinnamon in a small bowl.
- Toss the apple slices in the flour/cinnamon mixture, tossing lightly to coat well.
- Arrange the apple slices evenly on top of the batter in the pan.
- Bake for 50-60 minutes.
Nutrition Facts : Calories 339.5, Fat 15.4, SaturatedFat 8.9, Cholesterol 72.9, Sodium 274.9, Carbohydrate 47.2, Fiber 1.6, Sugar 30.1, Protein 4.6
BISQUICK APPLE -TOPPED COFFEE CAKE
Make and share this Bisquick Apple -Topped Coffee Cake recipe from Food.com.
Provided by 4-H Mom
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Grease round pan, 9 x 11 1/2 inch.
- Mix baking mix, sugar, milk and egg, beat for 30 seconds. Spread batter in pan.
- Bake for 20 minutes or until goldne brown.
- While baking:.
- Heat butter in skiller until melted, add apple pieces. Mix sugar baking mix and cinnamon, stir into apples. Cook over low heat 15 minutes, stirring occasionally, stir in water. Cook over low heat, stirring frequently until apples are crisp tender and sauce is desired consistency. Spoon Apple Topping mixture over warm coffee cake.
Nutrition Facts : Calories 243.7, Fat 8.4, SaturatedFat 3.3, Cholesterol 34.7, Sodium 425, Carbohydrate 39.7, Fiber 2.1, Sugar 21.6, Protein 3.4
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