Caramel Apple Coffee Cake With Walnuts Food

CARAMEL APPLE COFFEE CAKE WITH WALNUTS

Steps:

• Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with flour, tapping out extra., In a large bowl, beat eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, salt and baking soda; gradually beat into sugar mixture. Stir in apples., Transfer to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter, milk and salt. Bring to a boil, stirring constantly; cook 2 minutes. Remove from heat; let stand to thicken slightly. Spoon slowly over cake. Sprinkle with walnuts.

FRESH APPLE CAKE

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.

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 WALNUT COFFEE CAKE

Steps:

• Soak apple pieces in pure apple juice for one hour.
• In large mixing bowl add first six ingredients and mix at low/med speed in mixer.
• Add next three ingredients and mix well.
• Add nuts and mix well, add apple pieces (no juice should be drained) and mix until apple pieces are even distributed.
• Pour into 8x8 cake pan that has been sprayed with cooking spray.
• Bake in 350 degree oven for 20 to 25 minutes.
• Until middle of cake is firm to touch.
• After taking cake from oven and while still hot pour glaze of sugar, melted butter and apple juice that has been well blended over the cake.
• I used a fork to poke holes evenly over the top of the cake.
• Set cake on rack to cool.

CARAMEL APPLE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
• Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
• Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
• To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

APPLE COFFEE CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes. , For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

DELICIOUS GRAHAM APPLE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• For the topping: combine all ingredients; set aside.
• To make the cake: in a large bowl, combine the graham cracker crumbs, flour, brown sugar, baking powder, cinnamon and salt.
• Add in the butter or margarine (if using) and milk; beat at high speed for 2 minutes.
• Add in eggs; beat for another 2 minutes more.
• Spread batter in a greased 9-inch square baking pan.
• Sprinkle the chopped apples on top of the batter.
• Then sprinkle the crumb topping evenly over the apples.
• Bake for 35-40 minutes.

CARAMEL APPLE COFFEE CAKE

Steps:

• In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate., In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)

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-NUT COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CARAMEL APPLE COFFEE CAKE

Steps:

• In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla.
• Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans.
• Pour into a greased 10-in. tube pan; bake at 350° for 1 hour and 15 minutes or until the cake tests done.
• Cool in pan on a wire rack for 10 minutes.
• Remove cake to a serving platter.
• For topping, combine all ingredients in a saucepan; boil 3 minutes, stirring constantly.
• Slowly pour over warm cake (some topping will run down onto the serving plate.).

WALNUT CARAMEL CAKE

Steps:

• Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake., Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack.