GOOEY APPLE CAKE
Make and share this Gooey Apple Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Coat a 9-inch square pan with cooking spray.
- Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
- Combine remaining 3 tablespoons butter, 1⁄2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.
Nutrition Facts : Calories 452.5, Fat 22.5, SaturatedFat 8.8, Cholesterol 56.1, Sodium 350.3, Carbohydrate 60.8, Fiber 2.8, Sugar 43.8, Protein 5.4
GOOEY BUTTER APPLE CAKE
This cake is great for serving in the fall when you want something seasonal, but don't want to make the traditional apple pie. It has two layers to it, the top is very gooey, and the bottom although made with a cake mix is more like a thick crust. It can be served warm or at room temperature. I've never tried it cold.
Provided by MsLizze
Categories Dessert
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Set aside an ungreased 9" x 13" pan.
- Peel and slice the apples.
- Then toss them in a bowl with the lemon juice to keep them from turning brown.
- Set aside.
- Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
- The batter should easily come together into a ball.
- Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
- Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
- While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
- Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
- Beat on medium for 1 minute.
- Add sugar and beat 1 minute more.
- Add the apple slices to the cream cheese mixture.
- when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
- The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.
- Let cool 30 minutes.
- Refrigerate leftovers.
GOOEY APPLE SHEET CAKE
One of the best apple cakes around. It is very moist, keeps well, and has the 'icing' baked on. The topping is like a thin layer of cheesecake and is good when baked on a carrot cake too.
Provided by Carol
Categories Dessert
Time 1h
Yield 1 13x9 cake, 20 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, stir in sugar and eggs.
- Add flour and baking soda alternately with buttermilk, mixing well.
- Fold in apples, raisins, and pecans.
- Spread batter into well greased (or sprayed) 13 x 9 baking pan.
- Topping: Mix and put on cake BEFORE baking.
- Bake in a 350º oven for 45 minutes.
GOOEY GOOEY CAKE
Steps:
- For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
- In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
- For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
- Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
- Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.
APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE
This impressive cake is filled with the familiar flavors of fall-cinnamon and apples-and it's simply a wonderful way to enjoy them.
Provided by Amanda Rettke
Categories dessert
Time 2h
Yield One 8-inch cake
Number Of Ingredients 17
Steps:
- For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
- Mix the brown sugar and cinnamon together in a bowl. Set aside.
- Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
- Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
- Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
- You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
- Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
- For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
- To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
- The cake keeps, covered in the refrigerator, for up to 3 days.
UNIQUE APPLE CAKE WITH A GOOEY TWIST
Great gooey layer! Allow one-hour cooling time. Serve with ice cream or whipped cream! Also try topping with apple slices cooked in sugar, cinnamon, and cloves!
Provided by GoldsmithLissa
Categories Breakfast
Time 1h20m
Yield 18-20 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
- In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter in prepared pan.
- Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice.
Nutrition Facts : Calories 359.3, Fat 20.3, SaturatedFat 1.7, Cholesterol 23.5, Sodium 207.6, Carbohydrate 42.3, Fiber 1.8, Sugar 25, Protein 3.5
GOOEY CARAMEL APPLE BARS
Instead of preparing plenty of pies when feeding a crowd at Thanksgiving, we suggest you bake of batch of these caramel apple bars.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. , Roll out larger portion of dough between two sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan. , In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream. , In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust. , Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 362 calories, Fat 18g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
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