Glazed Harvest Apple Cake Food

FRESH APPLE CAKE WITH BROWN SUGAR GLAZE

Steps:

• Preheat oven to 325 degrees. Spray 9 X 13 pan with cooking spray.
• In a large bowl or stand mixer, mix oil and sugar until well combined. Add in eggs one at a time. Slowly add in flour until combined and mix in vanilla. Fold in nuts and apples.
• Bake for about 40 to 55 minutes or until golden brown. Remove from oven and let cool as your start the glaze.
• In a saucepan, over medium heat, while stirring add butter and brown sugar and cook until it dissolves. Add in powdered sugar and milk and stir until well combined and melted into glaze.
• Immediately pour glaze over cake and serve warm.

GLAZED APPLE HARVEST CAKE

Steps:

• Cream first 5 ingredients in large bowl with electric mixer or stand-up mixer. In a separate bowl, combine flour, cinnamon, baking soda, and baking powder. At low speed, add dry ingredients to creamed mixture. Fold in chopped apples.
• Spray a 9x13 baking pan. Spread mixture in pan and bake 350 degrees for 45 minutes (my oven tends to cook things very quickly and only took 35 minutes). Remove from oven and put on a cooling rack. Immediately top with 1/2 c. finely chopped walnuts or pecans (optional).
• To make the glaze, bring to boil all ingredients except for vanilla. Once everything comes to a boil, turn down heat so it doesn't boil over. Cook for one minute then stir in vanilla.
• Kara's note: if you only want nuts on half of the cake - put the glaze on first and then sprinkle the nuts on top. Otherwise, the glaze will carry them to the other side and non-nut eating people will be sad. Trust me on this one, I learned from experience once before!
• Then add glaze & let cool.

APPLE HARVEST CAKE

Steps:

• In a large bowl, beat 2 cups sugar, oil, eggs, orange juice and vanilla until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Stir in apples. , Spread half of the batter into a greased 13x9-in. baking dish. Combine cinnamon and remaining sugar; sprinkle over batter. Carefully spread remaining batter over the top. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired.

CARAMEL-GLAZED APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.

APPLE HARVEST POUND CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube/bundt cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
• 2. Bake 60 to 90 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack. In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
• 3. Note: I usually punch small holes in the cake for the glaze to go down in the cake. Not many just enough to give it a good flavor inside the cake.

FRESH APPLE CAKE

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.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

LIGHT AUTUMN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients and walnuts, if using, in a mix bowl.
• Add apples, egg white and oil.
• Stir well.
• This will be a very thick batter.
• Spray square baking pan (8 x 8 inch or 9 x 9) with nonstick spray.
• Pour batter into pan.
• Bake for 30-35 minutes.

HONEY -- GLAZED APPLE CAKE

Steps:

• Line 8 inch square baking pan with parchment paper, allowing 2 inch overhang on 2 sides of pan.
• In medium bowl, whisk together, flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, cloves, nutmeg and salt.
• In large bowl, using electric mixer, beat egg with brown sugar until thick and creamy. In small bowl combine milk, oil and honey; beat into egg mixture ntil smooth. Stir in flour mixture until blended. Flod in apples; spread in prepared pan. Bake in 330 F oven for 35 to 40 minutes or until cake tester comes out clean.
• Glaze: In small saucepan, bring honey, apple juice and cardamom to boil; reduce heat and simmer about 5 minutes or until slightly thickened, stirring occasionally.
• Place cake on wire rack and gently poke several holes in cake with fork. Pour warm glaze over and sprinkle with almonds. Let cool for 10 minutes, then remove cake using parchment paper. Serve warm or room temperature, cut into squares.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

GLAZED HARVEST APPLE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour 12 cup bundt pan.
• In large bowl, combine all cake ingredients; beat at low speed until moistened.
• Beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake at 350 degrees for 40- 55 minutes or until cake tester comes out clean.
• Cool in pan 15 minutes.
• In medium saucepan, combine all glaze ingredients.
• Cook over med.
• high heat until mixture starts to boil, stirring occasionally.
• Boil 1 minute.
• Reserve 1/4 cup glaze, keep warm.
• With cake still in pan, pour remaining glaze over warm cake, between cake and edges of pan so glaze runs down sides of cake.
• Let stand 15 minutes.
• Invert onto serving plate and remove pan.
• Slowly pour reserved 1/4 cup of glaze over top of cake.
• Sprinkle with powdered sugar if desired.
• Serve warm or cool.