CARAMEL APPLE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8-10 servings
Number Of Ingredients 16
Steps:
- Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
- Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
- Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
- Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
- Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
- Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
- Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
- Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
- With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
- Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
- Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
- Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.
CARAMEL, APPLE, PECAN CAKE
Some of the tastiest nuts recipes involve pecans, just like this gorgeous caramel and apple pecan cake - perfect for dessert!
Provided by Fisher Nuts
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
- For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
- Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
- For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
- In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
- Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.
Nutrition Facts : Calories 368.6, Fat 19.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 319.1, Carbohydrate 46.7, Fiber 1.7, Sugar 20.9, Protein 5.2
APPLE PECAN CAKE WITH CARAMEL GLAZE
This Apple Pecan Cake is so delicious! Just one bite of this cake will have you baking it over and over again!
Provided by Terri
Categories Cake Dessert Fall Desserts
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 325°
- In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
- Add vanilla, mix well.
- Stir in apples and pecans.
- Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
- Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
PECAN-YOGURT APPLE CAKE WITH STAR ANISE CARAMEL SAUCE
Steps:
- For the Apples: Preheat oven to 375 degrees. In an oven proof skillet or non-stick pan, melt butter over low-medium heat and stir in sugar. Arrange apples, pretty side down (like a tart tatin) and distribute pecans on top and within the apples. Cook for 25 to 30 minutes until caramel is golden brown and apples are tender in the middle. Pour batter* on apples and carefully spread leaving a slight border of apples with no batter, (this will help in de-molding the cake). Place on a tray and bake in the oven for 25 to 30 minutes, until cake is golden-brown and delicious and a tester comes out with some crumbs stuck to it. Cool on a rack 15 minutes before de-molding on a large plate.
- For the Batter: Mix the first 4 dry ingredients together. In a mixer with a paddle on high speed, cream the butter with the sugar until pale in color and fluffy. Add the vanilla, ginger and 1 egg and incorporate. Add the second egg and incorporate well. Add the yogurt, mix well, then turn mixer to slow and add the dry mix. Mix only until combined, do not over mix.
- For the Star Anise Caramel Sauce: In a pan, gently heat the star anise with the calvados until a 50 percent reduction is achieved. Remove star anise. In a non-reactive, thick pan, mix sugar and water together and bring up to a simmer on medium heat. Cook until golden brown, then slowly add the infused calvados. Mix well then whisk in the cream. Be careful, mixture will boil rapidly. Reserve warm.
- PLATING Slice the cake and place on a plate. Drizzle caramel sauce all over. May serve with some whipped cream if desired.
APPLE CAKE WITH WARM CARAMEL PECAN SAUCE
Make and share this Apple Cake With Warm Caramel Pecan Sauce recipe from Food.com.
Provided by Keolani
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
- Mix for one minute. Mix in apples and nuts.
- Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
- For Sauce:.
- Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
- Add brown sugar and cream and cook, stirring, until sauce boils.
- Can be stored in the refrigerator for several days.
Nutrition Facts : Calories 718.2, Fat 47.7, SaturatedFat 23.6, Cholesterol 151, Sodium 422.1, Carbohydrate 71.3, Fiber 3.1, Sugar 51.4, Protein 5.9
TOFFEE APPLE & PECAN CAKE
Apples and caramel are a heavenly duo. This nutty sandwich loaf cake with buttercream frosting and caramel drizzle fits the bill nicely
Provided by Jane Hornby
Categories Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
- Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
- For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CHIPOTLE APPLE PECAN CAKE WITH SPICY CARAMEL GLAZE
Make and share this Chipotle Apple Pecan Cake With Spicy Caramel Glaze recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 20
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!
Nutrition Facts : Calories 501.8, Fat 30.9, SaturatedFat 6.1, Cholesterol 52.4, Sodium 153.8, Carbohydrate 53.6, Fiber 2.5, Sugar 33.2, Protein 4.5
HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
I love anything with apples. If I were on a desert island and I had to choose 1 desert it would be apple pie. This recipe ain't apple pie and I have many favorite apple deserts, but it's a close second to apple pie. The caramel sauce is out of this world good. It's up to your taste if you want to add the pecans or not to the sauce. I like it both ways.
Provided by ForeverMama
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
- Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
- Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
- NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
- Caramel Pecan Sauce:.
- Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
- NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
- To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.
More about "caramelized apple pecan cake food"
APPLE, PECAN CAKE WITH BUTTERCREAM FROSTING RECIPE
From yummiestfood.com
5/5 (2)Total Time 50 mins
APPLE PECAN BUNDT CAKE WITH CARAMEL SAUCE | CANADIAN …
From canadianliving.com
UPSIDE-DOWN SALTED CARAMEL APPLE PECAN CAKE
From ambitiouskitchen.com
EASY CARAMEL APPLE-PECAN CAKE – HOME IS WHERE THE …
From homeiswheretheboatis.net
CARAMEL APPLE PECAN LAYER CAKE - LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
CARAMELIZED APPLE AND PECAN PIE RECIPE | BON APPéTIT
From bonappetit.com
APPLE PECAN CAKE - EAT MORE CAKE BY CANDICE
From eatmorecakebycandice.com
APPLE PECAN CAKE WITH CARAMEL GLAZE – SPOYOTON
From spoyoton.com
APPLE CARAMEL PECAN CAKE - MY CAKE SCHOOL
From mycakeschool.com
SPICED APPLE AND PECAN FRENCH MACARONS - FOOD NOUVEAU
From foodnouveau.com
CARAMEL APPLE DUMP CAKE [VIDEO] | RECIPE [VIDEO] | BUTTER PECAN …
From pinterest.com
LAYERED APPLE CAKE WITH CARAMELIZED APPLE BUTTERCREAM …
From foodnouveau.com
APPLE PECAN CAKE WITH CARAMEL GLAZE – EPICFOODZ
From epicfoodz.com
YMMMY RECIPES ON TWITTER: "RT @HEALTA42139993: APPLE PECAN …
From twitter.com
CARAMEL PECAN APPLE CAKE - TASTY KITCHEN
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love