Caramel Glazed Apple Chunk Cake Food

THE BEST OLD-FASHIONED APPLE PIE RECIPE FOR FALL

Steps:

• Heat oven to 425°F. In a large bowl, combine the apples, flour, sugar, vinegar, cinnamon, salt, nutmeg, ginger, and allspice and toss gently until combined.
• Roll one batch of pie dough into an 11-12-inch round. Gently fit the dough into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang on all sides. Fill with the apple mixture, mounding it slightly in the center. Dot with butter. Roll out the second batch of dough and place it over the pie. Trim the edges, then crimp with your fingers or a fork.
• Use a sharp knife to cut small vents in the top crust. Brush the entire surface with beaten egg, then sprinkle with turbinado sugar if using. Place pie on a baking sheet and transfer to oven. Bake for 15 minutes, until crust is just beginning to brown, then lower temperature to 375°F and bake until filling is bubbling and crust is deep golden brown, 45-50 minutes more.
• Transfer pie to a rack and cool for at least 1 hour before serving.

CARAMEL APPLE CAKE AND GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
• Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
• Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
• Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
• Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
• Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.

DIANE'S FRESH APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
• Mix apples, eggs and oil with an electric mixer.
• Add the flour, sugar, baking soda and cinnamon; mix well.
• Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
• Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
• To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
• Spoon over cake, allow to cool before serving, ENJOY.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.

CARAMEL-GLAZED APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

CARAMEL APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
• Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
• Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
• Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
• Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

CARAMEL GLAZED APPLE CAKE

Steps:

• 1. Preheat oven to 325. butter and flour a 9 x 13 inch pan.
• 2. to make the cake, beat both sugars and oil in mixing bowl til very well blended. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Gradually add to eggs, mixing just til blended. Stir in apples, pecans and vanilla; pour into pan.
• 3. Bake for 50 to 75 minutes or til toothpick inserted in center comes out clean. Let cool in pan while making the glaze.
• 4. For glaze, melt the butter in a pan over low heat. Stir in both sugars and salt. Cook over medium low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly
• 5. Poke holes in the cake with skewer or toothpick. Pour on the glaze. Serve warm or at room temperature. Top with whipped cram or ice cram if you wish. Makes 12 servings.

CHUNKY APPLE CAKE

Steps:

• In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined., Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving., Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

APPLE SPICE CAKE WITH SEA SALT CARAMEL GLAZE

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch bundt pan.
• 2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
• 3. Combine the flour, baking soda, cinnamon, and salt.
• 4. Add dry ingredients into wet ingredients. Stir the batter just until blended.
• 5. Fold in the peeled, cored and chopped apples (and 1 cup walnuts if desired) using a spoon.
• 6. Pour into the prepared pan.
• 7. Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown of the cake comes out clean.
• 8. Allow to cool for about 20 minutes.
• 9. Then invert onto a wire rack or large plate.
• 10. Make the glaze by heating the butter, half and half, sea salt, 1/2 tsp vanilla extract and brown sugar in a small saucepan over medium heat.
• 11. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
• 12. Drizzle over the warm cake. The key to this is making sure that the cake has cooled to warm and the caramel glaze is cooled to desired consistency. If you put this glaze on while the cake and glaze are too hot, the glaze will absorb and disappear into the cake. It will still be good but not as pretty. Enjoy!

CARAMEL-APPLE BUNDT® CAKE

Steps:

• Place apple chunks into a pot and cover with water; bring to a boil. Reduce heat to medium-low, add corn syrup, and cook until water has reduced, about 3 minutes. Pour off water and set softened apple aside.
• While apple is cooking, prepare glaze: Mix powdered sugar, melted butter, and vanilla together in a bowl; stir until desired viscosity. Set aside in a place where it will keep warm.
• Prepare caramel topping: Mix brown sugar and white sugar together in a bowl. Mix oil, milk, and corn syrup together in a second bowl.
• Place a medium saucepan over low heat. Alternate pouring in the dry and liquid mixtures, starting and ending with the dry. Cook and stir until boiling. Continue to cook and stir until caramel is about as viscous as pudding. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan (such as Bundt®).
• Prepare cake batter: Mix flour, sugar, baking powder, salt, and baking soda together in a mixing bowl. Pour in melted butter, eggs, and softened, drained apple. Blend with a hand mixer, going from low speed to medium-high and back to low to evenly distribute the ingredients.
• Pour almost all of the batter into the prepared pan, leaving a very small amount for swirling. Randomly spoon caramel on top of the cake batter, then pour remaining cake batter on top. Drag a knife across the surface of the caramel and cake batter to create a swirling effect.
• Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• Remove from the oven and let cool in the pan for 10 minutes. Tap the pan firmly a few times and gently shake to loosen cake. Invert cake onto a plate, then immediately drizzle glaze on top and sprinkle with crushed almonds.