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.
FRESH APPLE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 16
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.
CRISSCROSS APPLE CROWNS
Wake 'em up on chilly mornings with the tempting aroma of apples and cinnamon filling the house. "I love making these for breakfast. They're different and so easy." -Teresa Morris, Laurel, Delaware
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 tablespoons sugar, flour, 3/4 teaspoon cinnamon and salt. Microwave on high for 2-3 minutes or until almost tender., Flatten each biscuit into a 5-in. circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal., Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an "X" in the top of each., Bake at 350° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
OLD FASHIONED APPLE CAKE
A moist apple cake that I make in an angel food pan. Sauce is poured over cake when taken out of oven. Delicious!
Provided by TCCLOWN
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine flour, 2 cups sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well. Stir in the chopped apple, nuts and coconut. Pour into prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake and let stand for 1 hour before turning out.
- To make the glaze: In a saucepan, combine butter, 1 cup sugar, 1/2 teaspoon baking soda and 1/2 cup buttermilk. Bring to a rolling boil and pour over cake.
Nutrition Facts : Calories 511.5 calories, Carbohydrate 60.9 g, Cholesterol 46.6 mg, Fat 28.7 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 329.1 mg, Sugar 41 g
CROWNED APPLE CAKE
This is our family's traditional cake for Rosh Hashanah. Symbolic of a round, sweet year and the crown of G-d's kingdom, this cake has a garland of caramelized apple slices around the top.
Provided by baezus
Categories Dessert
Time 1h50m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Place oven rack in lower third of oven and preheat oven to 350 degrees. Grease or spray a 10 inch tube pan with removable bottom.
- Peel, quarter, core and slice apples 1/4 inch thick. Place in a medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake.
- In a large mixing obwl with electric mixer on low speed, mix flour, sugar, oil, eggs, juice, baking powder, vanilla, and salt until combined.
- Increase speed to moderately high and mix until well blended, about 2 minutes.
- Pour 1/3 of the batter into prepared pan. Arrange 1/3 of apple slices over the batter and sprinkle with chopped nuts if using. Cover with 1/2 of remaining batter. Arrange 1/2 of remaining apples slices over batter and top with remaining batter, spreading evenly. Over lap the remaining apple slices around the tube og the pan, extending out like petals. Pour remaining juices from the bowl over the apples. If desired, arrange nut halves along the outer edge to encircle the of the cake.
- Place cake on a rimmed baking sheet and bake for 80 to 90 minutes or until a toothpick or skewer inserted to center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Go around inside edges of pan with a knife and remove sides of pan. Cool cake to room temperature. Cut around the tube and bottom of pan with a knife. Carefully lift the cake from the pan to a serving plate. (Cake may be stored, covered, at room temperature up to 2 days or frozen.).
Nutrition Facts : Calories 429.3, Fat 17.4, SaturatedFat 2.8, Cholesterol 60.4, Sodium 265.6, Carbohydrate 65.5, Fiber 2.5, Sugar 42.2, Protein 4.8
APPLE-CROWNED COFFEE CAKE
Cinnamon-sugared apples and walnuts are baked on top of a quick coffee cake batter for a scrumptious breakfast or snacking cake.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Combine flour, granulated sugar, baking powder, 1 tsp. cinnamon and salt in large bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Beat egg and 2/3 cup milk with whisk until blended. Add to flour mixture; stir just until moistened. Spread onto bottom of 9-inch square pan sprayed with cooking spray. Melt remaining butter. Toss apples with butter, nuts, brown sugar and remaining cinnamon; spoon over batter.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Mix powdered sugar and remaining milk; drizzle over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CARAMEL APPLE CAKE
When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long! -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 528 calories, Fat 29g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 211mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 6g protein.
CROWNED APPLE CAKE
This was in the LA Times food section in a feature on foods for Rosh Hashanah, but why limit a good thing to once a year?
Provided by CCLady
Categories Dessert
Time 1h55m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Place oven rack in lower third of oven and pre-heat to 350º.
- Grease a 10-inch tube pan with removable bottom- bundt pan is not recommended for this recipe.
- Peel and core the apples; slice 1/4" thick.
- Place other topping ingredients in bowl.
- Add apples and toss to coat, then set aside.
- Put flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt.
- Mix at low speed to combine, then at medium speed until completely blended, about 2 minutes.
- Pour 1/3 of the batter into the pan.
- Arrange 1/3 of the apples on top of the batter and sprinkle with chopped nuts if using.
- Pour another 1/3 of the batter on top of the apples and arrange another 1/3 of the apples on top.
- Pour the remaining batter on the apples and smooth the top.
- Arrange the rest of the apples around the center tube, forming a"crown".
- Spoon 2 tablespoons of liquid from the bowl that had contained the apples over the top and decorate with nut halves, if using.
- Place cake on rimmed baking sheet and bake for 75 ot 85 minutes, until a toothpick or skewer inserted in the middle comes out clean.
- If top appears to be getting too brown, cover it loosely with foil.
- Remove cake from oven and cool 10 minutes.
- Run knife or spatual around the edge of pan and remove side.
- Cool to room temperature, then run knife or spatula around the center tube and bottom.
- Lift cake onto serving plate.
- Store at room temperature for up to 2 days, or can be frozen.
Nutrition Facts : Calories 494.8, Fat 22.9, SaturatedFat 3, Cholesterol 60.4, Sodium 266, Carbohydrate 69.5, Fiber 3.5, Sugar 44.6, Protein 6.1
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