Homemade Apple Cinnamon Cake Food

APPLE CINNAMON CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Combine cake mix, pie filling, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour half of the batter into prepared pan. Sprinkle with 3 tablespoons cinnamon sugar. Add remaining cake mix; top with remaining cinnamon sugar., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, cinnamon and enough water to reach desired consistency. Spoon glaze over cake, allowing some to flow over sides.

CINNAMON APPLE CAKE

Steps:

• In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into sugar mixture (batter will be thick). Fold in apples. Spread into a greased and floured 13-in. x 9-in. baking pan. , For topping, beat the butter, sugar and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean.

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.

APPLE CINNAMON BUNDT CAKE

Steps:

• Preheat oven to 350, and prepare the 12 cup bundt pan (grease and flour if you don't have a non-stick).
• In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and baking soda together.
• In a large bowl, melt the butter in the microwave, and add brown sugar and eggs, whisking until smooth.
• Gradually whisk in dry ingredients just until combined- don't overmix.
• Fold in the apples (it will look sort of like peanut butter coated apple slices, but don't worry- the batter bakes up around the apple slices) and spoon batter into the bundt pan, smoothing the top.
• Bake until a tester inserted into the center of the cake comes out clean (about an hour).
• Cool in the pan for about 15 minutes, and invert onto a rack placed over wax paper to cool completely.
• Make the glaze by whisking the water (or apple juice) together with the confectioners' sugar adding just enough liquid to make the glaze thick but pourable.
• Drizzle glaze over completely cooled cake, and let it firm up before serving.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

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.

CINNAMON APPLE CAKE

Steps:

• Preheat oven to 350°.
• Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
• Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
• Bake at 350° for about 1 hour or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
• Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

APPLE/CINNAMON CAKE WITH 5 INGREDIENTS

Steps:

• Pour the dry cake mix in a bowl.
• Add eggs and apple pie filling (guess you could use other flavors as well).
• Mix with mixer for 2 minutes.
• Pour 1/2 the batter in a lightly greased 9x13-inch pan.
• Sprinkle with cinnamon/sugar mix.
• Repeat with remaining batter and end with.
• cinnamon/sugar mix.
• Bake at 350° for approximately 35 minute or until toothpick comes out clean.