Caramel Glazed Spice Cake Food

CARAMEL-GLAZED SPICE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
• In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
• Spread caramel topping over top of cake, allowing some to run down side of cake.

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.

SPICED PEAR CAKE WITH CARAMEL GLAZE

Steps:

• 1. Stir dry spices into cake mix. Peel and chop pears. Set aside.
• 2. Preheat oven to 350, and spray cake pan generously with Baker's Joy.
• 3. Add pear paste, ginger paste, oil, water and eggs to mix. Beat until combined. Gently stir in pears.
• 4. Pour batter into cake pan, and bake according to directions on box. I used a Bundt pan so approximately 38-44 minutes or until toothpick inserted comes out clean. Cool on wire rack for 30 minutes before inverting onto serving platter.
• 5. Make your glaze: Melt butter, brown sugar, and milk in saucepan, whisking constantly until it begins to boil. Remove from heat and cool 10 minutes.
• 6. Add sugar and vanilla. Whisk vigorously until combined. Pour over cake. 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.

BUTTERSCOTCH APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, pudding mix, water, eggs, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
• Microwave caramels, remaining milk and cinnamon in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.

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.

CHIPOTLE APPLE PECAN CAKE WITH SPICY CARAMEL GLAZE

Steps:

• Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside.
• In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside.
• In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
• Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving.
• To make glaze:.
• In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!

SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together dry ingredients.
• Cream together shortening and sugars until fluffy.
• Add vanilla and then eggs 1 at a time, beating well after each egg.
• Add dry ingredients alternately with buttermilk.
• Beat 2-3 minutes using high speed of mixer.
• Pour into 2 greased and floured 8-in. pans.
• Bake in 350 degree oven 25-30 minutes.
• Frost when cool.
• Caramel Frosting:.
• Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
• Add cream and continue stirring until mixture comes to a boil.
• Remove from heat.
• Gradually blend in powdered sugar and vanilla.
• (Add extra cream if needed.).