KARDEA'S CARAMEL APPLE CAKE
Provided by Kardea Brown
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan.
- Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside.
- Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan.
- Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack.
- For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving.
MRS OLSEN APPLE CAKE
Steps:
- preheat 325 butter/flour 10 in tube combine first three, blend well add eggs one at a time add dry ingredients fold in apples, walnut and vanilla glaze 3 Tbs butter 3 Tbs light brown sugar 3 Tbs sugar 3T whipping cream 1/4t vanilla
MRS EVAN'S APPLE CAKE
Thirty-three years ago I met Elaine Nelson. Her Mother, Mrs. Evans, would make this cake for her. She would always share with me. I make it to share with everyone too. It is a gift of love, as is Elaine and her dear Mother, Virginia.
Provided by Ann Arber
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients.
- Make a hole in the center and add eggs, juice, oil and vanilla.
- Put half of batter in 10-inch greased and sugared tube pan.
- Place half the apple slices around the pan.
- Sprinkle heavily with sugar and cinnamon, mixed.
- Place rest of batter, then rest of apples in pan.
- Sprinkle heavily again with sugar.
- Bake at 350°F for 1 1/2 hours.
OLIVIA'S APPLESAUCE CAKE
This cake is the one Olivia Walton made in the movie "The Homecoming", which was the basis for the TV series "The Waltons". She made the cake for Christmas, but apples are plentiful here, so we enjoy it any time of the year!
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cloves, nutmeg, baking soda, cinnamon and salt. Remove 1/2 cup flour mixture to a small bowl; stir in raisins and nuts. , Add remaining flour mixture to the creamed mixture alternately with applesauce, beating well after each addition. Stir in raisin mixture. Pour batter into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 500 calories, Fat 23g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 287mg sodium, Carbohydrate 70g carbohydrate (36g sugars, Fiber 3g fiber), Protein 8g protein.
MRS. VOLLMER'S GERMAN APPLE CAKE
This comes from the St. David's School Cookbook (1974) and I have been making it now for thirty years. It's wonderful for parties; it's very elegant and rich, and really extraordinarily delicious. The pastry--which is really like shortbread--is good enough to eat by itself; the combination makes for a great dessert. It is rich enough that it doesn't need whipped cream (though I wouldn't stop anyone from adding some).
Provided by Chef Kate
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- For the crust:.
- Blend the softened butter with the sugar thoroughly.
- When creamy, add egg yolks vanilla and salt.
- Mix well.
- Blend in flour gradually, mixing lightly by hand until a homogenous mass.
- Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides.
- For the filling:.
- Peel and core apples and slice them into fairly thin slices.
- Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced.
- Warm the jam.
- If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar.
- Simmer over low heat until jam is soft.
- Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take.
- If you are using Mackintosh apples, they will shrink more and tend to break.
- Keep your prettiest slices for the top, and arrange them attractively.
- Using a pastry brush, spread the rest of the jam across the the top of the cake.
- Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person).
- Bake in a 350° oven for about an hour, until crust and apples are golden.
Nutrition Facts : Calories 717.4, Fat 32.8, SaturatedFat 20, Cholesterol 144.3, Sodium 65.6, Carbohydrate 104.9, Fiber 6, Sugar 60.4, Protein 6.1
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