Caramel Glazed Walnut Cake Food

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.

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.

GLAZED WALNUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9x13)
• In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.
• Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.
• Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.
• To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.

APPLE WALNUT SPICE CAKE

Steps:

• Preheat oven to 350°
• Prepare a 10-inch bundt pan by spraying with cooking spray.
• Peel, core and dice apples. There should be around 2 cups when diced
• In the bowl of a stand mixer, or in a bowl using an electric hand mixer, add eggs, sugar, brown sugar, vegetable oil, and vanilla extract.
• Beat at low speed about 1 minute.
• In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg and allspice.
• Add dry ingredient mixture to the egg mixture, and using a spoon, stir until combined.
• Stir in apples and walnuts.
• Spread batter evenly in prepared pan
• Bake in center of oven 60 minutes, or until a toothpick inserted in center of the cake comes out clean.
• Cool in the pan for about 30 minutes. Remove from pan to a wire rack and pour caramel glaze over the cake, if using. Allow to cool completely

5 MINUTE CARAMEL WALNUTS

Steps:

• Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.
• Place all ingredients (except two pinches salt) in a medium non-stick skillet.
• Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly in the last minute and reduce heat to medium during the last minute), until all moisture evaporates and the nuts get darker, glossy and begins to clump together (refer pictures). It is important to make sure that all the liquid is evaporated before removing from heat.
• Immediately transfer nuts (scraping any remaining caramel off the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and sprinkle 2 pinches salt evenly on top of nuts. Let cool to room temperature and break apart with your fingers.
• Store nuts in a container for several days

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.

BLACK WALNUT POUND CAKE WITH CARAMEL NUT GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour bundt or tube pan, set aside.
• 2. Cream butter and Crisco. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add flavorings and beat well.
• 3. Sift flour first and then measure. Mix 1/4 cup of flour with nuts. Sift remaining flour with baking powder. Add alternately with milk, beginning and ending with flour (I do this by hand to prevent over mixing). Gently fold in nuts.
• 4. Bake for 1 hour and 25 minutes or until knife inserted in center comes out clean.
• 5. CARAMEL NUT GLAZE: Place all ingredients except nuts into a saucepan. Over medium heat bring to a boil, stirring constantly until thickened. Remove from heat and stir in nuts. Allow to cool in pan for about 5 to 10 minutes and pour over warm cake.

CARAMEL APPLE DRIP CAKE WITH CANDIED WALNUTS

Steps:

• Make the cake:
• Position a rack in center of oven; preheat to 350°F. Spread walnuts in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 5-8 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Whisk flour, baking powder, salt, cinnamon, baking soda, and nutmeg in a medium bowl.
• Pulse walnuts and 1/2 cup dry ingredients in a food processor until walnuts are chopped into a fine flour. Transfer chopped walnuts to bowl with remaining dry ingredients. Mix apples and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce mixer speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with apple mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Make the candied walnuts:
• Spread granulated sugar in a thin layer in the center of a large dry skillet. Cook over medium heat, mostly undisturbed (it's okay to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes. Quickly stir in walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. Transfer half of nuts to a food processor and coarsely chop.
• Make the caramel sauce:
• Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over high heat. Continue to cook, without stirring, until medium amber in color, about 6 minutes.
• Meanwhile, bring cream to a simmer in a small saucepan over medium heat or warm in microwave 45 seconds.
• Remove saucepan with sugar from heat and carefully whisk in cream, stirring from the center outward, until well combined. Stir in butter. Add vanilla and salt and stir to combine. Transfer caramel to a heatproof container and let cool until thickened.
• Assemble cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Top with 1 cup chopped candied walnuts, reserving whole candied walnuts. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Place a spoonful of caramel sauce on top of cake near one edge. Using the bottom of the spoon, spread it out, then very gently press a little sauce over the edge. Move spoon around perimeter of cake slightly and repeat to create additional drips, rotating cake as you work and spreading excess sauce across top of cake. When entire cake is covered in drips, add remaining sauce to fully cover top.
• Chill at least 30 minutes to let glaze set. Decorate top and sides of cake with remaining whole walnuts and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Caramel can be made up to 2 weeks ahead; cover and chill.

FRESH APPLE & BLACK WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• 1. Preheat oven to 350 degrees. Grease 9" bundt pan and set aside.
• 2. In a large bowl, beat sugar, oil, eggs and flavorings until light and fluffy. Mix flour, soda, salt, and cinnamon together and add to creamed mixture. Mix only until blended (I use my spatula and not my electric mixer so as not to overbeat). Fold in apples and nuts.
• 3. Spread batter into prepared bundt pan and bake about one hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and transfer onto serving plate. Top with caramel glaze (directions to follow) and serve.
• 4. CARAMEL GLAZE: Place all ingredients into a heavy saucepan and cook over medium heat, stirring constantly, scraping the sides of the pot in order to remove any sugar crystals until mixture comes to a boil and begins to thicken. Allow to cool for about 10 minutes. Drizzle over slightly warm cake.
• 5. TIP: Sometimes black walnuts can be difficult to find. If you don't have black walnuts, you may use pecans or english walnuts but just follow this step: Place nuts in a bowl and add about 1 teaspoon of black walnut flavoring. Stir to coat and let stand for about 30 minutes. Use in recipe as usual.

CARAMEL SAUCE AND GLAZE

Steps:

• Mise en place:
• About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
• Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
• Make the sauce:
• In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
• Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
• Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
• Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
• Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
• Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
• Store Airtight
• Room temperature, 3 days; refrigerated, 1 month.

CHOCOLATE CARAMEL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
• Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
• When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

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.

GERMAN APPLE CAKE WITH CARAMEL GLAZE

Steps:

• Beat the eggs and sugar; add the oil, juice and vanilla alternately with the flour, baking powder and salt. (If you are mixing by hand, combine the dry ingredients first.)
• Pour half the batter into a bundt or tube pan sprayed with non-stick cooking spray. You can also use a 9x13 inch pan.
• Top with half the apple slices. Combine the 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle half the mixture over the apples.
• Top with remaining batter, apples and cinnamon sugar.
• Bake at 350 degrees for 1 hour and 10 minutes.
• Cool in pan 1 hour, then remove to serving platter.
• To make glaze: melt the butter in a small saucepan over medium/low heat. Stir in the sugar and milk and boil 3 minutes, stirring constantly, until the sugar crystals are dissolved. Cool several minutes, to drizzling consistency, then spoon over the cake, letting some of the glaze drizzle down the sides.

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.

CARAMEL-GLAZED WALNUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Finely grind bread in processor. Spread on baking sheet. Bake until golden, stirring occasionally, about 10 minutes. Finely grind breadcrumbs in processor. Measure 3/4 cup crumbs (reserve remainder for another use). Finely grind nuts in processor.
• Using electric mixer, beat 3/4 cup sugar and yolks in large bowl until thick, about 3 minutes. Beat in rum, coffee powder mixture and peel. Mix in 3/4 cup crumbs and ground nuts. Beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Fold 1/3 of whites into batter. Fold in remaining whites in 2 additions.
• Spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn out cake. Peel off parchment. Turn cake over; cool on rack 15 minutes.
• Line baking sheet with foil. Lightly oil foil. Place cake on prepared sheet.
• For caramel:
• Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes.
• Pour caramel over top of cake. Oil tip of knife. Immediately cut through caramel layer only, marking 8 serving pieces.Garnish with walnut halves. Cool completely.

APPLE WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees. Mix ingredients together for the cake and put in a 13 by 9 pan sprayed with crisco spray for baking. Bake for one hour. Let cool. In a med skillet or saucepan, bring all the topping ingredients to a boil and boil for three minutes. Pour over cooled cake.

APPLE WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• 1. Heat oven to 350. Grease 12-cup fluted tube cake pan with shortening; flour (cooking spray works well also).
• 2. In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon gently stir in walnuts and apples. Spoon batter into pan.
• 3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center come out clean. Cool 10 minutes remove cake from pan, cool 30 minutes.
• 4. Glaze- In medium bowl, beat all glaze ingredients until smooth. Pour glaze over top of cake allowing some to run down sides.