BUTTER PECAN APPLE CAKE RECIPE - (4.2/5)
Provided by clawson
Number Of Ingredients 7
Steps:
- Bake @ 350 for 45 min or so.
PECAN BUTTER TARTS
I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 252 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 177mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
APPLE BUTTER-PECAN CAKE
Make and share this Apple Butter-Pecan Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°; grease a 10-inch fluted tube pan; set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves; set aside.
- In a big bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
- Add sugars, beating until combined.
- Beat in eggs, apple butter, and milk.
- Add flour mixture, beating just until combined.
- Stir in pecans.
- Pour batter into prepared pan, spreading evenly.
- Bake for 50-60 minutes or until the top springs back when lightly touched and a toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove cake from pan; cool on wire rack for 15 minutes.
- Make icing--in a small bowl, stir together the powdered sugar, butter, and vanilla.
- Stir in enough warm water to make an icing of drizzling consistency.
- Drizzle Vanilla Icing over cake; cool completely.
FRESH APPLE CAKE WITH BUTTER PECAN GLAZE
Make and share this Fresh Apple Cake With Butter Pecan Glaze recipe from Food.com.
Provided by Renee Ferraz
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
- COMBINE flour, cinnamon, baking soda and salt; set aside.
- BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
- Stir in apples, pecans, and vanilla.
- POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
- Butter Pecan Glaze.
- MELT butter in small saucepan; add pecans.
- COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
- BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
- COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.
Nutrition Facts : Calories 748.2, Fat 44.1, SaturatedFat 8.4, Cholesterol 69.8, Sodium 269.4, Carbohydrate 86, Fiber 3.3, Sugar 55.4, Protein 6.3
APPLEJACK BUTTER PECAN BUNDT CAKE
A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
- Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
- Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
- Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
- In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
- Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
- Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
- Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
- Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.
BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pecans: Preheat the oven to 350°.
- Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
- Watch carefully near the end to avoid burning.
- Remove from pan and set aside.
- Grease and flour three 8 or 9-inch round layer cake pans.
- Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
- Beat in the 2 cups of sugar, creaming well.
- Beat in the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt.
- Add the 2 teaspoons of vanilla to the milk.
- Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
- Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
- Divide batter equally into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and remove from pans.
- Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
- Stir until all of the flour has been moistened or at least colored a little by the butter.
- Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
- Continue until all the milk is in and the mixture is thickened and smooth.
- Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
- Cool completely.
- When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
- Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
- Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
- Fill and frost the top of the cake.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
MAPLE, APPLE & PECAN CAKE
This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 14
Steps:
- To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
- Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
- To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.
Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
APPLE PECAN UPSIDE DOWN CAKE
A twist on Pineapple version. Edited directions since Bayhill's review and question about baking powder vs. baking soda! :)
Provided by Outta Here
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
- Preheat oven to 450°F.
- Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
- Reduce oven temperature to 325°F.
- Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
- Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
- Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
- Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
- Spoon batter over topping and spread carefully so batter is even.
- Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
- Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
- Serve warm with fresh whipped cream.
Nutrition Facts : Calories 426.4, Fat 18.1, SaturatedFat 9.8, Cholesterol 63, Sodium 313.3, Carbohydrate 65.4, Fiber 1.9, Sugar 50.4, Protein 3.4
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