Mrs Wilkes Apple Bundt Cake Food

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix apples, cinnamon and sugar, set aside.
• Mix all the rest of the ingredients, mix well.
• Grease bundt pan.
• Add 1/3 of batter mixture to the pan.
• Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
• Bake for 55- 60 minutes.

MRS. WILKES APPLE BUNDT CAKE

Steps:

• Preheat oven to 375F.
• Spray a 10-cup standard Bundt pan with Baker's release spray.
• Cream butter with sugar in an electric mixer until smooth.
• Add eggs one at a time, then vanilla.
• Add flour, cinnamon, baking soda and salt gradually, mixing into a smooth batter.
• Fold in apples and walnuts.
• Spread batter evenly in the prepared Bundt pan and bake for one hour, or until a toothpick tests clean.
• Cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
• Once the cake has finished cooling, whisk together the glaze and drizzle over the cake.
• Allow glaze to set up and dry, 30-45 minutes.

FRESH APPLE BUNDT CAKE

Steps:

• Sift together the flour, salt, and soda (and cinnamon, if used). Add rest of ingredients and mix together until well blended. The mixture will be very thick, heavy, and hard to stir.
• Pour into a greased and floured bundt pan. I prefer the flexible silicone rubber pans as this recipe tends to stick to metal pans.
• Bake 1 hour and 15 minutes at 350 degrees.
• While the cake bakes, prepare the topping by mixing all of the ingredients together.
• As soon as the cake is removed from the oven, and while it is still in the pan, pour the topping over the top. The topping will soak through the cake and down the sides.
• Let cool for 30 minutes, then invert the cake onto a plate and remove the pan.
• Optional - sprinkle with powdered sugar. - Add 3 teaspoons ground cinnamon to the dry ingredients of the mix.

KARDEA'S CARAMEL APPLE CAKE

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.

SMOKY MOUNTAIN APPLE DAPPLE BUNDT CAKE

Steps:

• Pre Heat oven to 350*.
• Sift Flour,Baking Soda,Baking Powder,Salt and Cinnamon together and set aside.
• Peel and dice Apples into a bowl of salty water ( so they don't turn brown ) and set aside.
• Combined Sugars, Eggs, Vanilla, Apple- Sauce,Apple Butter ( I use homemade Smoky Mountain Apple Butter but any brand you like is fine ) and diced Apples.
• Stir with a Sturdy Spoon. ( No need for a Mixer).
• Next add the sifted Flour and stir together until thoroughly combined.
• Last add crushed Pecans. ( Optional ).
• Pour Mixture into a LARGE Bundt Pan or Use two Smaller ones.
• Bake for 1 Hour until a toothpick inserted comes out clean.
• Let cakes cool until slightly warm sprinkle with the Powdered Sugar and serve with a dollup of whip cream or even Vanilla Ice Cream. Enjoy!

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 350.
• Spray a Bundt pan with vegetable oil spray.
• Dust with flour, completely covering surfaces.
• Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl.
• Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder.
• Whisk to blend evenly.
• Add the egg sub stitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes.
• Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter.
• Bake for one hour and 30 minutes or until a tester comes out clean.
• Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool.
• Meanwhile prepare the glaze by mixing the ingredients until smooth.
• Drizzle on the cooled cake.
• Happy eating Susannah Richland, WA (where my apple trees are producing their wonderful harvest)