CARAMELISED APPLE CAKE WITH STREUSEL TOPPING
This moist cake with a crunchy nut topping is sure to become a teatime favourite
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h
Number Of Ingredients 14
Steps:
- Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
- While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
- Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
- Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.
Nutrition Facts : Calories 464 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CARAMEL APPLE STREUSEL CAKE
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular cake pan by greasing it with butter. Set the pan aside.
Nutrition Facts : ServingSize 1 serving, Calories 353 kcal, Carbohydrate 53 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 118 mg, Fiber 2 g, Sugar 29 g
GERMAN APPLE CAKE WITH STREUSEL
This German Apple Cake with Streusel Topping [Apfelkuchen mit Streusel] is one of my favorite traditional German desserts that I know you are going to love too! The tender, juicy apple filling is topped with a sweet, crunchy streusel on a buttery shortbread crust.
Provided by Amy Nash
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Butter and flour a 9x13" baking dish or spray with non-stick baking spray.
- Mix flour, butter, sugar, egg, and vanilla together in a large bowl using an electric mixer until combined.
- Pat the cake dough into an even layer on the bottom of the prepared baking dish using the back of a rubber spatula or your hands. Refrigerate until apple filling is ready.
- In another large bowl, combine the apples, lemon juice, lemon zest, sugar, cinnamon, and applesauce. Spoon apple filling in an even layer over the cake dough.
- In another large bowl, cut the butter into the flour and sugar using a pastry cutter until it resembles coarse crumbs. Squeeze handfuls of streusel topping together to create larger clumps, then sprinkle the streusel over the apple filling.
- Bake for 45 minutes until lightly golden brown on top and the apples are soft.
- Cool completely, then cut into squares and serve with sweetened whipped cream or vanilla ice cream. I think this cake tastes best cold, straight from the fridge.
Nutrition Facts : Calories 377 kcal, Carbohydrate 52 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 56 mg, Sodium 207 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving
DELICIOUS APPLE STREUSEL CHEESECAKE
This apple streusel cheesecake recipe is just the right amount of sweet and will have everyone wanting seconds. Our family has perfected it over the years and it's been a hit for all occasions.
Provided by Matteson Recipes
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 7h55m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
- Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
- While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
- Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
- Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
- Bake in the preheated oven for 40 minutes.
- While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
- Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.
Nutrition Facts : Calories 744.3 calories, Carbohydrate 66.2 g, Cholesterol 209.3 mg, Fat 49.2 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 29.7 g, Sodium 393.1 mg, Sugar 51.5 g
APPLE CAKE WITH CARAMEL TOPPING
Meet the Cook: A wonderful harvest of apples that we picked up at a local orchard one year inspired me to adjust a recipe I'd seen and come up with this moist cake. After we were married, I learned through trial and error (at times, lots of those!) to cook for my husband. Today, he and I have two grown children. -Paulette Reyenga, Brantford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the walnuts, brown sugar and coconut; set aside. In another bowl, combine the next six ingredients. , In a small bowl, whisk the eggs, milk, water and apples. Stir into dry ingredients just until moistened., Pour into a greased 13x9-in. baking dish. Sprinkle with nut mixture. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a heavy saucepan, combine the topping ingredients; cook over medium heat until sugar is dissolved and the mixture has thickened slightly, about 8 minutes, stirring constantly. , Poke holes with a fork in top of the hot cake; immediately spoon topping over cake. Cool completely on a wire rack.
Nutrition Facts : Calories 298 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 353mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL APPLE PIE WITH STREUSEL TOPPING
I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 446 calories, Fat 27g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE STREUSEL CAKE
I tinkered with one of my favorite coffee cake recipes, and came up with this apple cake! It's delicious, hot or cold, and smells so good while it's baking! Can be served with whipped cream, but it's moist enough to serve by itself.
Provided by truebrit
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F; Grease a 9" x 13" pan.
- Slice the apples and set aside.
- To make the streusel topping, combine 1/4 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and chopped walnuts.
- Cut in the butter until it resembles coarse crumbs; set aside.
- In a large bowl, combine 2 cups flour, 1 cup brown sugar, 1 teaspoon ground cinnamon, baking powder, and salt.
- Cut in the butter until it resembles coarse crumbs.
- Add the milk, vanilla extract and egg, mixing until just combined.
- Stir in half the apple slices by hand, and spread batter into prepared pan.
- Top with remaining apple slices, then sprinkle the streusel topping over the apples.
- Bake at 350F for 30 minutes, or until done.
- Store any leftovers in the refrigerator.
CARAMEL APPLE STREUSEL SQUARES
On a buttery brown sugar-rolled oats crust, apples in a creamy caramel sauce are topped with a streusel mixture, baked, then served warm with ice cream.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
- Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
- Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.
Nutrition Facts : Calories 329 calories, Carbohydrate 33.6 g, Cholesterol 28.6 mg, Fat 13.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 6.8 g, Sodium 212.6 mg, Sugar 19 g
CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)
This rich cake was served at 'The Lady and Sons' restaurant's in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.
Provided by Connie K
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
- Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
- When cake is done, punch holes in it with a knife and pour topping over.
- Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.
APPLE CAKE WITH CARAMEL TOPPING
Provided by Wendy Popp
Categories Cake Fruit Dessert Bake Apple Pecan Winter Cinnamon Bon Appétit Virginia Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.
- Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)
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