Pecan Yogurt Apple Cake With Star Anise Caramel Sauce Food

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

FRESH APPLE CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.

CARAMELIZED APPLE-PECAN CAKE

Steps:

• Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
• Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
• Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
• With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
• Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

CARAMEL APPLE PECAN DUMP CAKE

Steps:

• 1. In a greased 9 X 13-inch baking dish, mix apple pie filling, caramel sauce, and cinnamon. Spread evenly in the pan.
• 2. Pour dry cake mix directly on top of the pie filling and spread evenly. Top with melted butter.
• 3. Sprinkle pecans on top.
• 4. Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

APPLE-PECAN CARROT CAKE

Steps:

• 1. Heat oven to 350^. Butter well 2 parchment covered 9-inch cake pans. Sprinkle with 1 1/3 cups of toasted pecans. Shake pan to coat bottoms and sides of pans with the nuts.
• 2. Stir together the flour,soda,salt and apple pie spice. Stir eggs,sugar vegetable oil, buttermilk and vanilla in a large bowl until well blended. Fold in apples, carrots and remaining 1 cup of pecans. Pour batter evenly into prepared pans.Bake for 30-35 minutes until toothpick test comes out clean. Cool in pans for 10 minutes. Remove pans and cool completely, about 1 hour.
• 3. Place 1 cake layer, pecan side down, on serving plate. Spread top of cake layer with 2/3 cup of the Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle some of the caramel sauce over frosting, and swirl sauce into frosting. Serve immediately. Refrigerate any left over cake.
• 4. APPLE-CIDER-CARAMEL-SAUCE: (make this the day before) Cook cider in a 3 qt saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil 2 minutes. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.
• 5. MASCARPONE FROSTING: Stir mascarpone cheese, powdered sugar and vanilla in a medium bowl just until blended. Beat cream at low speed with mixer until foamy; increase speed to medium-high, beating until stiff peaks form. Gently fold whipped cream mixture into mascarpone cheese..Use immediately.

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
• Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
• Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
• NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
• Caramel Pecan Sauce:.
• Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
• NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
• To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.

FRESH APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Whisk together the flour, baking powder, cinnamon, and salt in a large mixing bowl.
• Add the sugar and eggs to a medium mixing bowl and beat with an electric mixer on medium speed for 3 minutes. Eggs should be thick, creamy, and pale yellow.
• Add the oil, applesauce, and vanilla to the eggs and mix to combine.
• Pour the liquid ingredients over the dry ingredients and mix well.
• Add the apples and pecans to the batter and fold together.
• Pour batter into prepared baking dish.
• Combine the topping ingredients and sprinkle evenly over the cake batter.
• Bake the cake for 50-60 minutes or until a tester comes out clean.
• Cool completely before slicing and serving.

STAR ANISE BLACKBERRIES WITH LEMON SORBET

Steps:

• In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.

APPLE CAKE WITH WARM CARAMEL PECAN SAUCE

Steps:

• Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
• Mix for one minute. Mix in apples and nuts.
• Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
• For Sauce:.
• Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
• Add brown sugar and cream and cook, stirring, until sauce boils.
• Can be stored in the refrigerator for several days.

APPLE PECAN CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 325°
• In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
• In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
• Add vanilla, mix well.
• Stir in apples and pecans.
• Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
• Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.

THE BEST OLD-FASHIONED APPLE PIE RECIPE FOR FALL

Steps:

• Heat oven to 425°F. In a large bowl, combine the apples, flour, sugar, vinegar, cinnamon, salt, nutmeg, ginger, and allspice and toss gently until combined.
• Roll one batch of pie dough into an 11-12-inch round. Gently fit the dough into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang on all sides. Fill with the apple mixture, mounding it slightly in the center. Dot with butter. Roll out the second batch of dough and place it over the pie. Trim the edges, then crimp with your fingers or a fork.
• Use a sharp knife to cut small vents in the top crust. Brush the entire surface with beaten egg, then sprinkle with turbinado sugar if using. Place pie on a baking sheet and transfer to oven. Bake for 15 minutes, until crust is just beginning to brown, then lower temperature to 375°F and bake until filling is bubbling and crust is deep golden brown, 45-50 minutes more.
• Transfer pie to a rack and cool for at least 1 hour before serving.

APPLE-PECAN CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment. In a medium bowl, toss apple and pecans with 2 tablespoons flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.
• In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.
• Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack, 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar before serving.

YOGURT APPLESAUCE CAKE

Steps:

• In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins., Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.

PECAN-YOGURT APPLE CAKE WITH STAR ANISE CARAMEL SAUCE

Steps:

• For the Apples: Preheat oven to 375 degrees. In an oven proof skillet or non-stick pan, melt butter over low-medium heat and stir in sugar. Arrange apples, pretty side down (like a tart tatin) and distribute pecans on top and within the apples. Cook for 25 to 30 minutes until caramel is golden brown and apples are tender in the middle. Pour batter* on apples and carefully spread leaving a slight border of apples with no batter, (this will help in de-molding the cake). Place on a tray and bake in the oven for 25 to 30 minutes, until cake is golden-brown and delicious and a tester comes out with some crumbs stuck to it. Cool on a rack 15 minutes before de-molding on a large plate.
• For the Batter: Mix the first 4 dry ingredients together. In a mixer with a paddle on high speed, cream the butter with the sugar until pale in color and fluffy. Add the vanilla, ginger and 1 egg and incorporate. Add the second egg and incorporate well. Add the yogurt, mix well, then turn mixer to slow and add the dry mix. Mix only until combined, do not over mix.
• For the Star Anise Caramel Sauce: In a pan, gently heat the star anise with the calvados until a 50 percent reduction is achieved. Remove star anise. In a non-reactive, thick pan, mix sugar and water together and bring up to a simmer on medium heat. Cook until golden brown, then slowly add the infused calvados. Mix well then whisk in the cream. Be careful, mixture will boil rapidly. Reserve warm.
• PLATING Slice the cake and place on a plate. Drizzle caramel sauce all over. May serve with some whipped cream if desired.

MAPLE, APPLE & PECAN CAKE

Steps:

• To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
• Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
• To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.