Flourless Apple Caramel Cake 5 Hour Cook Time Food

GOOEY CARAMEL APPLE CAKE

Steps:

• Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch light metal baking pan with cooking spray, then with line parchment paper so that some overhangs the sides. Lightly coat a second time, then set aside.
• In a medium bowl, whisk together the white whole wheat flour, cinnamon, salt, baking powder, baking soda, nutmeg, and allspice. Set aside.
• In a large mixing bowl, beat the brown sugar, butter, coconut oil, egg, and milk on medium high speed until light and creamy, about 2 minutes total. Fold in the apples and 1/2 cup chopped pecans, reserving the whole pecans for the topping. Add the dry ingredients to the wet, then fold again until combined. Scrape the batter into the prepared baking dish.
• Drizzle the caramel over the batter, then sprinkle with the remaining whole pecans.
• Bake until deep golden at the edges and the sides begin to pull away from the pan, about 30 minutes. Let cool in the pan on a wire rack for 30 minutes, then remove from the pan using the parchment paper "handles."
• To serve, cut into squares, drizzle with additional caramel, and top with vanilla ice cream, if desired.

FLOURLESS APPLE-CARAMEL CAKE (5 - HOUR COOK TIME)

Steps:

• Slice all peeled and cored apples thinly. (Not PAPER thin, though.) Keep each apple's quantity separated for assembly.
• In a heavy saucepan over medium heat, bring 1 cup of sugar and the water to a simmer, scraping the sides down to dissolve all sugar granules.
• Simmer the syrup for 8 minutes, swirling the pan (don't stir!) and wiping down the sides to ensure even browning.
• Pour caramel into a 2-quart ceramic soufflé pan (or the like), swirling the caramel around the bottom and up the sides of the dish.
• Allow the caramel to cool, and harden, in the dish for 10 minutes.
• Preheat oven to 250.
• Arrange a layer of apples on the caramel in overlapping circles, using one apple's quantity.
• Sprinkle this layer with 1 teaspoon of sugar and some orange zest.
• Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay . NOTE: Assembling each layer/circle in the opposite direction will make the cake more stable when slicing and plating.
• Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.).
• Bake 5 hours. A skewer inserted should come out clean.
• Allow the cake to cool completely, then refrigerate for 2 hours.
• Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake.
• Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.

CARAMEL APPLE CAKE

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.

KARDEA'S CARAMEL APPLE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
• Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
• Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
• Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
• For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.

CARAMEL APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
• Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
• Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
• Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
• Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

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.

EASY CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, cinnamon, and baking soda together in a bowl.
• Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
• Bake in the preheated oven until golden brown, 27 to 35 minutes.

CARAMEL APPLE CAKE

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.