Double Apple Caramel Cake Food

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CARAMEL APPLE CAKE



Caramel Apple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1 3/4 to 2 pounds)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs

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.

DOUBLE CARAMEL APPLE BUNDT CAKE



Double Caramel Apple Bundt Cake image

So much caramel! This Double Caramel Apple Bundt Cake isn't just boasting - moist caramel cake, loaded with apples and a little spice, then doused in even more caramel sauce for a deliciously sweet dessert experience!

Provided by Erica

Categories     Dessert

Time 1h40m

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 cup unsalted butter (softened)
1 cup granulated sugar
1 cup brown sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup buttermilk
3 medium-sized apples (chopped)
2 Tablespoons unsalted butter
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
1 teaspoon vanilla extract
1 cup granulated sugar
2 Tablespoons water
6 Tablespoons unsalted butter (chopped)
1/2 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F. Grease and flour (or spray) a 10-inch Bundt cake pan; set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
  • In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer,) Cream butter and sugars on medium speed until fluffy, about 3 minutes.
  • Add eggs and vanilla and mix until fully combined. In alternate batches, add dry ingredients and buttermilk, mixing until just combined. Fold in apples with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into prepared bundt pan.
  • Bake for 50-55 minutes, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
  • Using the handle of a wooden spoon, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
  • In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
  • In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
  • Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
  • When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like. Enjoy!

Nutrition Facts : Calories 621 kcal, Carbohydrate 87 g, Protein 5 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 290 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 serving

DOUBLE APPLE CARAMEL BUNDT CAKE



Double apple caramel bundt cake image

This double apple caramel bundt cake is filled with chopped apples, drizzled with a sticky caramel glaze and topped with fudge pieces and chopped pecans. Heavenly!

Provided by Nickki Thompson, adapted from a recipe by Dorie Greenspan

Categories     Dessert

Time 1h10m

Number Of Ingredients 16

300 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda, baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
150 g soft butter
250 g apple butter or unsweetened apple sauce
2 large eggs
240g soft light brown sugar
3 medium apples, peeled and chopped into small dice (about 150g after peeling and chopping)
75g chopped pecan nuts
75 g dairy fudge, chopped into small pieces (optional)
125 g icing sugar
2 or 3 tablespoons caramel sauce
1 or 2 tablespoons milk
fudge pieces and chopped pecans for sprinkling over

Steps:

  • Preheat the oven to 180C/160Fan/350F.
  • Grease a 9 to 10 inch bundt tin very well, concentrating on all the nooks and crannies. I've been using "Goop" (homemade cake release) very successfully for the last few years!
  • Whisk together the flour, baking powder, bicarbonate of soda and cinnamon.
  • Cream together the butter and sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter or sauce and don't worry if the batter seems curdled.
  • Fold the dry ingredients into the creamed mixture gently until they disappear into the batter. Fold in the chopped apples, pecans and fudge chunks, if using.
  • Pour this mixture into the Bundt tin and bake for 50-55 minutes, or until a skewer inserted into the cake comes out clean.
  • To make the the caramel glaze:
  • Sieve the icing sugar into a medium bowl. Add 1-2 tablespoons of the caramel sauce and milk, adding more if the glaze is too thick. Drizzle the icing over the cake and top with fudge pieces and chopped pecans, if using.

Nutrition Facts : Calories 471 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 352 grams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CARAMEL APPLE CAKE



Caramel Apple Cake image

This is my favorite cake. A rich,buttery apple cake. No need for icing. I make this cake very often. It can be served warm with a dollop of whipped cream, served cold or even frozen for later use .You will be handing out copies of this recipe.Recipe came from a Robin Hood cookbook.

Provided by Dotty2

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 cups peeled apples (diced or cut into small pieces)
0.5 (225 g) package package chipits skor toffee pieces
1/3 cup flour
2 tablespoons brown sugar
1/4 cup butter
0.5 (225 g) package chipits skor toffee pieces
1/2 cup white chocolate chips

Steps:

  • Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
  • Combine flour, baking powder,baking soda and salt.
  • Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
  • combine all topping ingredients, mixing until crumbly.
  • Sprinkle evenly over batter.
  • Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.

DOUBLE APPLE CARAMEL CAKE



Double Apple Caramel Cake image

There is just something about apples and caramel together we love. This awesome dessert is fall in every bite. The apple cake reminds us of an apple cobbler. It has a crunchy top with a soft and juicy inside. Make sure to serve this while warm. The ice cream melts a bit and even more magic happens.

Provided by Lisa Cox

Categories     Cakes

Time 1h

Number Of Ingredients 7

1 box butter cake mix or yellow cake mix (15.25 oz)
1 large eggs
1 c unsweetened applesauce
1/3 c water
1 can(s) apple pie filling
1 jar(s) caramel ice cream topping
1/2 gal vanilla ice cream

Steps:

  • 1. Add cake mix, eggs, applesauce and water to a bowl. Mix until smooth.
  • 2. Pour into a lightly greased 9x13 glass or metal cake pan. Smooth into the pan.
  • 3. Pour the apple pie filling into the center of the cake batter.
  • 4. Spread lightly to the ends of the pan but, not all the way.
  • 5. Bake at 350 for 35 to 40 minutes.
  • 6. Drizzle caramel over hot cake. Top with vanilla ice cream and drizzle more caramel on top.

CARAMEL APPLE DUMP CAKE



Caramel Apple Dump Cake image

Warm, spicy apples with a buttery, crunchy topping. This screams fall! This is so easy and quick and sure to be a crowd pleaser. This would be delicious with vanilla ice cream and maybe top with more of the caramel sauce.

Provided by Pam Lolley

Categories     Dump Cake From a Mix

Time 1h15m

Yield 12

Number Of Ingredients 6

cooking spray
2 (21 ounce) cans apple pie filling
½ cup caramel sauce
1 (15.25 ounce) package spice cake mix
1 cup salted butter, melted
1 cup coarsely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
  • Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
  • Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 489.1 calories, Carbohydrate 62.6 g, Cholesterol 40.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 12 g, Sodium 442.4 mg

APPLE CARAMEL COBBLER CAKE



Apple Caramel Cobbler Cake image

Provided by Claire Thomas : Food Network

Categories     dessert

Time 55m

Yield one 9-inch cake

Number Of Ingredients 9

Nonstick cooking spray
2 cups peeled, cored and sliced apples (3 to 4 apples)
2/3 cup salted caramel
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon kosher salt
2 large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch pie pan with nonstick cooking spray. Combine the apples and caramel in a medium bowl and toss to coat.
  • For the batter, sift the flour, baking powder and salt into another medium bowl; whisk together and set aside.
  • Beat the eggs in a large bowl with an electric mixer for 1 minute on high speed, until light and frothy. Add the sugar slowly, mixing on high speed, until the eggs are very pale and light, about 4 minutes. Mix in the vanilla on low speed. Add a third of the dry ingredients at a time then mix on low speed after each addition just until smooth. Pour the batter evenly into the prepared pie pan, top with the apple-caramel mixture, and bake until golden brown and pulling away from the edges, 30 to 35 minutes.
  • Remove from the oven and let cool slightly on a wire rack before serving.

CARAMEL APPLE LOAF CAKE



Caramel Apple Loaf Cake image

A super moist apple cake made in a loaf pan. Drizzle the homemade caramel sauce over the top and serve with a scoop of ice cream, whipped cream, or by itself.

Provided by Yoly

Categories     Apple Cake

Time 1h40m

Yield 12

Number Of Ingredients 15

¾ cup white sugar
¼ cup applesauce
1 large egg, at room temperature
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 ½ cups apples - peeled, cored, and chopped
½ cup chopped nuts
¼ cup brown sugar
2 tablespoons butter
2 tablespoons heavy cream
½ teaspoon corn syrup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
  • Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
  • Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g

CARAMEL APPLE LOAF CAKE



Caramel apple loaf cake image

Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h50m

Yield Cuts into 8-10 slices

Number Of Ingredients 11

175g soft butter, plus extra for greasing
175g golden caster sugar
1 tsp vanilla extract
2 eggs
225g self-raising flour
½ tsp cinnamon
4 rounded tbsp Greek yogurt
2 eating apples
50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
50g soft toffee (we used Werther's chewy toffees)
2 tbsp double cream

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
  • Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
  • Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
  • To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

MOIST CARAMEL APPLE CAKE



Moist Caramel Apple Cake image

Bake a Moist Caramel Apple Cake for your friends and family. Freshly chopped apples meet caramel scrumptiousness in this delicious recipe, and with 16 servings, you'll be able to serve everyone your caramel apple cake.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 2h15m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup water
4 eggs
1/3 cup oil
1/4 cup milk
3 Granny Smith apples (1 lb.), peeled, coarsely chopped
20 KRAFT Caramels
3 Tbsp. milk

Steps:

  • Heat oven to 350ºF.
  • Beat first 6 ingredients 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; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
  • Microwave caramels and milk 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.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9393 g, Sugar 0 g, Protein 2 g

CARAMEL APPLE CAKE



Caramel Apple Cake image

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

1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract
CARAMEL ICING:
1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners' sugar
Chopped walnuts, optional

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.

DOUBLE APPLE BUNDT CAKE



Double Apple Bundt Cake image

Make and share this Double Apple Bundt Cake recipe from Food.com.

Provided by Dona England

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup store bought apple butter
2 medium apples, peeled, cored and grated
1 cup pecans or 1 cup walnuts, chopped
1/2 cup plump moist raisins

Steps:

  • Center a rack in the over and preheat to 350°F.
  • Butter and flour a 9-10 inch bundt pan.
  • Whisk together the dry ingredients, flour through salt.
  • Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
  • Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
  • Reduce the mixer speed to low and beat in the apple butter.
  • Add the grated apples and mix to completely blend.
  • Add the dry ingredients, mixing only until they disappear into the batter.
  • Using a rubber spatula, fold in the nuts and raisins.
  • Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
  • Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
  • Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
  • Cool completely before serving.
  • The cake taste much better after a day or two.

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Web 2018-10-26 Preheat oven to 350 degrees and coat an 8 x 11 baking dish with non-stick cooking spray. Dump the canned apples into the baking dish and spread out. Drizzle the …
From momfoodie.com


FRESH APPLE CAKE WITH CIDER CARAMEL - PBS NORTH CAROLINA
Web 2022-08-03 Position a rack in the center of the oven and preheat the oven to 325°F. Mist the inside of a 9-by-13-inch light color and lightweight metal baking pan. Sift or …
From pbsnc.org


SPICED APPLE AND SALTED CARAMEL LAVA CAKES — MICHELLE BESSUDO
Web 2019-10-17 Preheat the oven to 350°C (180°F) Grease and flour ramekins; Whisk together the flour, the baking powder, the salt, and the spices and set aside.
From michellebessudo.com


CARAMEL APPLE LAYER CAKE - NOBLEPIG.COM
Web 2022-11-11 Set aside. In a large bowl, combine flour, baking soda, apple pie spice and salt. Set aside. Using a stand mixer or a hand mixer, cream together butter and sugar …
From noblepig.com


EASY CARAMEL APPLE DUMP CAKE RECIPE - AIMEE MARS
Web 2022-09-16 Prep. Preheat the oven to 350º F and lightly grease a 9×13 baking dish or even a 9×13 cake pan (sometimes I’ll even use a deep square-shaped casserole dish) …
From aimeemars.com


CARAMEL APPLE CAKE - FIVEHEARTHOME
Web 2020-08-01 Instructions. Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter. In a …
From fivehearthome.com


EASY APPLE CAKE WITH SALTED CARAMEL FROSTING
Web 2021-10-12 Instructions. Preheat the oven to 350°F (177°C). Line an 8-inch (cm) square baking pan with parchment paper and set aside. In a large bowl, mix the flour, baking …
From alsothecrumbsplease.com


DOUBLE APPLE CAKE | CANADIAN LIVING
Web 2005-07-14 Peel, core and thinly slice apples; set aside. In bowl, beat sugar with butter until crumbly. Beat in egg. Beat in yogurt and vanilla. Combine flour, ginger, baking …
From canadianliving.com


EASY CARAMEL APPLE DUMP CAKE RECIPE | FLOUR ON MY FINGERS
Web 2020-09-24 Sprinkle cinnamon and chopped pecans over the dry cake mix. Slice the butter cold, and place the slices all over the top of the cake. Now just bake the cake at 350° F …
From flouronmyfingers.com


THE MOST AMAZING CARAMEL APPLE BUNDT CAKE - OUR WABISABI LIFE
Web Preheat oven to 325 degrees. Prep the fluted pan with a baking spray. Add flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. Whisk to mix. Set aside. Add oil, …
From ourwabisabilife.com


DOUBLE CHOCOLATE CARAMEL BROWNIES - EASY AND OOZING CARAMEL …
Web 2019-10-27 Spray a 9x13 baking dish with non-stick cooking spray. Set aside. Mix cake mix with 1/3 cup evaporated milk and 3/4 cup butter until smooth. Spread half of the …
From anaffairfromtheheart.com


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