Grandma Katies Apple Cake 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.

GRANDMA KATIE'S APPLE CAKE

Steps:

• Mix all ingredients together in a large bowl.
• Place in an ungreased 13x9 pan.
• Bake at 350 for 45 minutes to an hour (test with a toothpick for doneness).
• Sprinkle with powdered sugar while still warm.

GRANDMA'S FRESH APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, baking soda, cinnamon, and salt together in a bowl. Set aside.
• Mix sugar, egg, and oil together in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.

APPLE CAKE

Steps:

• Beat eggs until fluffy and light.
• Gradually add sugar, oil and vanilla.
• Sift together flour, nutmeg, cinnamon, salt, and soda.
• Stir in apples.
• Bake at 350 degrees for 45 minutes.
• Make topping: Mix sugars and water in pan bring to boil.
• Boil til clear.
• Add vanilla.
• Finish with butter.
• Pour over warm cake.

GRANDMA'S APPLE CAKE

Steps:

• Cream together first 3 ingredients.
• Combine next 4 ingredients and add to creamed mixture.
• Mix until blended and add apples and cinnamon.
• Put into greased 8" pan.
• Bake at 350 degrees for about 40 minutes.

GRANDMOTHER'S APPLE CAKE

Steps:

• Preheat the oven to 350°F.
• Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
• Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
• Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
• Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
• Note: The cake is best made several hours before serving, or better yet, the night before.

GRANDMA BUBBE'S APPLE CAKE

Steps:

• Mix the sugar, juice, eggs, oil and vanilla together in a mixer at medium speed for about 10 minutes, until smooth.
• Sift the flour, baking powder and salt together, and slowly add to the wet mixture, scraping down the sides of the bowl to mix thoroughly.
• Mix the apples, sugar and cinnamon in a separate bowl.
• Spray a bundt pan with non-stick spray.
• Pour half of the batter in the bundt pan, then top with half of the apple mixture.
• Alternate layers again to finish the batter, then the apples.
• Bake at 350 degrees F for about 70 minutes, or until done.
• Cool cake partially in pan, then invert cake onto a cooling rack to finish cooling.
• This also makes great muffins, but cut the baking time down to about 45-50 minutes for muffins.

GRANDMA'S APPLE CAKE

Steps:

• Grease and flour a 9 inch cake tin.
• Cream butter and orange rind, caster sugar and beat until light and creamy.
• Mix 1 tablespoonful of the flour with apples in a dish.
• Put eggs, milk in bowl with creamed butted.
• Add remaining flour, peel and apples to the creamed mixture; blend well with a metal spoon.
• Turn into prepared tin, sprinkle with granulated sugar.
• Cook at 350°F/Gas 4, for 40-50 minutes until golden brown.
• Serve cold as a cake or hot as a pudding with custard, cream or ice cream.