Grated Apple Cake Food

APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together the butter and sugar until well blended. Add the eggs and mix well.
• Stir in the freshly grated apple. It may seems like the grated apple is completely taking over the dish - this is a good thing :).
• In a separate bowl, mix together the dry ingredients. Add to the wet ingredients and mix, just until incorporated.
• Bake in a greased 9x13 inch pan for 40-50 min, or until a toothpick inserted in the center of the cake comes out clean. (Depending on how large your apples were, you may need to cook it a little longer than 50 minutes).
• Allow the cake to cool for at least 10 minutes. Serve warm with caramel sauce and whipped cream or ice cream.

EASIEST EVER MOIST APPLE CAKE

Steps:

• Preheat oven to 180°C/350°F (all oven types).
• Grease and line a 21 cm / 9" springform cake pan. (Note 4)
• Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
• Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
• Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
• Pour into cake pan. Sprinkle over almonds.
• Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
• Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!

EASY APPLE FRUIT CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
• Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it's ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month - defrost fully before decorating.

APPLE SANDWICH CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
• Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
• Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
• Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
• Dust the top with icing sugar to serve.

CARAMEL APPLE DRIP CAKE WITH CANDIED WALNUTS

Steps:

• Make the cake:
• Position a rack in center of oven; preheat to 350°F. Spread walnuts in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 5-8 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Whisk flour, baking powder, salt, cinnamon, baking soda, and nutmeg in a medium bowl.
• Pulse walnuts and 1/2 cup dry ingredients in a food processor until walnuts are chopped into a fine flour. Transfer chopped walnuts to bowl with remaining dry ingredients. Mix apples and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce mixer speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with apple mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Make the candied walnuts:
• Spread granulated sugar in a thin layer in the center of a large dry skillet. Cook over medium heat, mostly undisturbed (it's okay to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes. Quickly stir in walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. Transfer half of nuts to a food processor and coarsely chop.
• Make the caramel sauce:
• Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over high heat. Continue to cook, without stirring, until medium amber in color, about 6 minutes.
• Meanwhile, bring cream to a simmer in a small saucepan over medium heat or warm in microwave 45 seconds.
• Remove saucepan with sugar from heat and carefully whisk in cream, stirring from the center outward, until well combined. Stir in butter. Add vanilla and salt and stir to combine. Transfer caramel to a heatproof container and let cool until thickened.
• Assemble cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Top with 1 cup chopped candied walnuts, reserving whole candied walnuts. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Place a spoonful of caramel sauce on top of cake near one edge. Using the bottom of the spoon, spread it out, then very gently press a little sauce over the edge. Move spoon around perimeter of cake slightly and repeat to create additional drips, rotating cake as you work and spreading excess sauce across top of cake. When entire cake is covered in drips, add remaining sauce to fully cover top.
• Chill at least 30 minutes to let glaze set. Decorate top and sides of cake with remaining whole walnuts and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Caramel can be made up to 2 weeks ahead; cover and chill.

SPICED APPLE CAKE

Steps:

• Preheat the oven to 180°C.
• Melt the Butter, remove from the heat and add apples, sugar and egg. Beat well and fold in the sifted dry ingredients.
• Line the bottom of a well-greased loose-bottomed cake tin. (23cm is ideal but use what you have.) Pour in the mixture. Combine the topping ingredients and sprinkle over the cake.
• Bake for 30-45 minutes until the centre springs back when pressed lightl. Test for doneness with a skewer or a knife.

GRAVENSTEIN APPLE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Generously spray a 10-inch tube pan with cooking spray.
• Sift together flour, baking powder, and cinnamon and set aside.
• Combine 2 c sugar, eggs, oil, vanilla and orange juice in a large bowl and beat with electric mixer until well blended.
• Stir in the flour mixture until blended.
• Fold in grated apple, walnuts and coconut.
• Put into tube pan and bake 1 1/2 hours, or until top springs back when lightly pressed.
• Cool in pan on wire rack for 15 minutes.
• Combine 1 c sugar, butter 1/2 tsp baking soda and buttermilk in saucepan.
• Cook over medium heat, stirring constantly until mixture comes to boil.
• Remove from heat and let cool slightly.
• Sauce should still be warm, but not boiling.
• Remove cake onto serving plate with raised edge.
• Puncture top of cake all over with skewer.
• Spoon hot sauce over warm cake several times until cake absorbs most of it.
• Let stand at least an hour before serving.

GRATED APPLE CINNAMON CAKE

Steps:

• In large bowl, combine flour with sugar, baking powder and cinnamon.
• In separate bowl beat egg with melted butter and milk.
• Combine ingredients and stir in apples.
• Transfer to a buttered 8" square baking pan.
• Topping:.
• In small bowl mix together flour, brown sugar, and cinnamon.
• Cut in cold butter until mixture resemble coarse crumbs.
• Sprinkle over batter.
• Bake in preheated 350 oven for 40-45 min or until centre springs back when lightly touched. Cool.

GRATED APPLE CAKE

Steps:

• 1. Dont let long list of ingredients frighten you away, not as hard as it looks. Cream butter, add sugar & beat well. Add eggs, one at a time, mixing well after each addition.
• 2. Add apples, (rum, your choice), cherries and juice, spices, salt & vanilla, blend well. Combine flour, dates & nutmeats.Mix soda & water.
• 3. Add flour mixture & soda water alternately into cake mixture, being sure to mix thoroughly. Makes quite large amount. Line appropiately sufficient size pans, use judgement on pan size, with 2-3 layers of waxed paper, greased, or sprayed with cooking spray. Havent tried, but maybe line with parchment paper. Pour into pans & bake at 325 for 1 hour & 45 minutes to 2 hours. Depends a lot on depth of pans. The toothpick test works pretty well also. This cake is moist and flavorful & needs on icing. I believe this recipe is quite forgiving, so have fun with it.