French Apple Pudding Cake With Lemon Glaze Food

GRANDMA'S APPLE CAKE

Steps:

• Preheat oven to 300°. Line bottom of a 10-in. springform pan or a 13x9-in. baking pan with parchment; grease parchment. In a bowl, whisk together flour and next 5 ingredients. In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes. Beat in vanilla and lemon juice. Add dry ingredients; stir just until moistened. Fold in apples and walnuts (batter will be thick). , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55- 60 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and lemon juice; drizzle over cake.

FRENCH APPLE CAKE(COOK'S ILLUSTRATED)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
• 2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
• 3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
• 4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
• 5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners' sugar, cut into wedges, and serve.

FRENCH APPLE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
• In a small bowl, whisk together the flour, baking powder and salt.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
• Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
• Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

FRENCH APPLE PUDDING CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees.
• Butter 10-inch springform pan.
• In large bowl, with electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly disolving ribbon forms when beaters are lifted.
• Combine 1 1/2 cup pecans, crumbs,baking powder and salt and fold into egg mixture; do not overmix.
• Fold in apple,lemon peel and 1 tablespoon lemon juice.
• Pour into prepared pan, smoothing top with rubber statula.
• Bake until tester inserted in center comes out clean, about 40 minutes.
• Cool cake in pan on rack; remove springform.
• Combine powdered sugar and 4 teaspoons lemon juice in small bowl and stir to combine.
• Add more lemon juice if necessary for proper drizzling consistancy.
• Spoon glaze over cake and sprinkle with the 1/4 cup of pecans.

APPLE PUDDING CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Butter 10 inch springform pan.
• In large bowl, beat eggs with sugar until thick and pale.
• Combine walnuts, crumbs, baking powder salt and cinnamon and fold into egg mixture; do not overmix.
• Fold in apple, lemon zest and lemon juice.
• Pour into pan, smoothing top.
• Bake about 40 minutes.
• Cool cake and then remove from springform pan.
• For glaze: Combine icing sugar with 4 tsps lemon juice; add more juice if necessary for proper drizzling consistency.
• Spoon over cake.
• Sprinkle with remaining walnuts.

LEMON-YOGURT CAKE WITH LEMON GLAZE

Steps:

• Pre-heat oven to 350°F Grease and flour bunt pan.
• In a large bowl, beat butter until fluffy. Slowly beat in sugar.
• Add eggs, one at a time.
• Add lemon juice and zest; mix well.
• In a separate bowl, combine dry ingredients.
• Fold in dry ingredients into egg and butter mixture. Mix just until blended.
• Fold in yogurt last.
• Bake for 40 minutes or until done.
• Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.

APPLE CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 375.
• Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
• Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
• Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
• Carefully slide them off the cookie sheet and cool.
• Make your filling:.
• Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
• Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.

GLAZED LEMON CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.