Caramel Apple Cake In A Jar Food

CARAMEL APPLE CAKE

Steps:

• Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
• Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
• Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
• Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
• Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
• Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
• Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
• Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
• With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
• Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
• Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
• Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

FRESH APPLE CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

APPLE CAKE IN A JAR

Steps:

• Preheat oven to 350 degrees. Grease 2 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in shortening.
• Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Place carefully so as not to break the glass.

APPLE CAKE IN A JAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
• Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
• Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
• As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
• Jars should be eaten or kept in refrigerator for up to a week.

CARAMEL APPLE CAKE IN A JAR

Steps:

• Cake 1. Heat oven to 325 degrees . Coat 12 cups of a jumbo muffin tin with nonstick cooking spray. (Note: Cake can alternately be baked in a 15 x 10 x 1-inch jelly roll pan.) 2. Prepare cake mix as per package directions with oil, eggs and 1 cup water. Fold in grated apple and cinnamon. Divide evenly among prepared muffin cups. Bake at 325 degrees for 25 to 28 minutes, until crowned slightly and dry to the touch. 3. Cool in pans for 10 minutes, then run a thin knife or spatula around edge and remove cakes directly to a wire rack; cool completely. Filling 4. Melt butter in a large nonstick skillet over medium heat. Add salt, diced apples and cinnamon. Cook 7 to 8 minutes, until slightly tender. Set aside. 5. Whip heavy cream and sugar to medium-stiff peaks. 6. Once cakes have cooled, slice each in half horizontally. Fit 1 cake round into a jar, pressing with fingers until flush with bottom of jar. Top with 1 tbsp of the caramel, 1 tbsp of the apple mixture and 2 tbsp of the whipped cream. Repeat layers of cake, 1 tbsp of the caramel and 1 tbsp of the apple mixture. Repeat process in remaining jars. Refrigerate, then top with a dollop of whipped cream and drizzle with a little of the remaining caramel just before serving.

CARAMEL APPLE ECLAIR CAKE

Steps:

• Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.
• In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.
• To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.
• Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.

APPLE CAKE IN A JAR WITH LEMON SAUCE

Steps:

• Mix the ingredients together in the order given.
• Sterilize 7 to 9 wide mouth pint jars and lids.
• Grease them with shortening.
• Fill the jars half full and bake on the middle wire wire rack in the oven.
• Bake for 45 minutes at 325 degrees.
• As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
• Screw down the bands and let cool.
• Important-- do not use small mouth jars.
• Do not add any other ingredients.
• As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
• In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
• Continue stirring and cook over moderate heat until boiling.
• Boil gently for about 20 minutes.
• Remove from heat, add butter, lemon rind and juice. stir thoroughly.
• Serve hot over apple cake in a jar.
• This sauce is thicker and more tart than the usual lemon sauce.

SKILLET APPLE CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350F (325F convection).
• Butter a 10-inch cast iron skillet, dust with flour, and tap out excess.
• To make the cake, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl and mix well. Add the apples, shortening and eggs to the flour mixture and beat with an electric mixer on medium speed until well blended. The batter will be stiff. Spread the batter evenly in the skillet.
• Bake until a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Cool in the pan.
• To make the frosting, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until the sugar dissolves. Add the milk and bring to a boil. Pour into a mixing bowl and let cool for 10 minutes. Add the vanilla extract and powdered sugar and beat with a whisk until creamy (or use an electric mixer). The frosting will thicken as it cools. Spread evenly over the cooled apple cake. Sprinkle the chopped pecans over the top.

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.