RACHAEL RAY APPLE CAKE
This is called "My Sister Maria's Easy Apple Cake". It is a quick and yummy cake for dessert. Good warm and topped with ice cream. It bakes in a 9x9 pan, so you do not have a ton of cake. Just enough for a nice weekday dessert. **Please note the size of the cake mix. It is a little box, I use the Jiffy cake mix. I have made this cake many times to take with a meal I have made for a friend that has been sick or had a baby.
Provided by Jenny Frenny
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a 9 by 9-inch square cake pan (can use a disposable foil cake pan) with 1 tbs butter.
- Prepare cake mix as described on cake box, with 1/2 cup water and the egg.
- Peel and dice apple into small bits. Sprinkle apples with cinnamon and sugar and mix well.
- Pour cake batter into prepared cake pan. Spread apples on top of cake batter, evenly covering the entire top of the cake. ( I tend to put a little more towards the edges so that when the cake rises in the oven the apples don't fall to the center of the cake.).
- Bake 20 to 25 minutes.
- Best if served warm with ice cream. Very good at room temperature though.
MY SISTER MARIA'S EASY APPLE CAKE AND ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream.
RACHAEL RAY CARAMEL APPLE LAYER CAKE
Make and share this Rachael Ray Caramel Apple Layer Cake recipe from Food.com.
Provided by Jollymae
Categories Dessert
Time 31m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°. Generously grease and flour two 9-inch round cake pans. Using an electric mixer, combine the flour, 1 1/2 cups granulated sugar, the baking powder and salt. Mix in 2 sticks butter at low speed until the mixture is crumbly.
- In a medium bowl, whisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.
- Divide the batter between the prepared pans. Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Transfer to a rack to cool for 10 minutes. Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.
- In a medium skillet, melt 3 tablespoons butter over medium-low heat. Add the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes. Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from the heat and let cool.
- Meanwhile, using an electric mixer, beat the remaining 2 sticks butter and the confectioners' sugar until light and creamy. With the mixer on low, slowly mix in the caramel sauce.
- Place 1 cake layer on a cake plate; spread the apple filling evenly on top, then cover with the remaining cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.
ALMOND JOY LAYER CAKE
This is an absolutely fabulous recipe in both the taste and looks department. It was straight forward to follow and came from Rachael Ray's magazine "Everyday". If you like chocolate, coconut and almonds you will love this cake. It is very moist and flavourful! The only thing I changed was that I used semisweet chocolate chips instead of a chopped chocolate bar.
Provided by hannahvankirk
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
- In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
- In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
- While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
- In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
- Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
- Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.
Nutrition Facts : Calories 811.4, Fat 54.8, SaturatedFat 32.7, Cholesterol 148.3, Sodium 379, Carbohydrate 78.8, Fiber 6.6, Sugar 56, Protein 10.6
AMAZING CARAMEL APPLE CAKE
My husband got this recipe from a former co-worker after she brought the apple cake to a food day. I've made a few adjustments to the recipe and my husband says it's even better than the original (maybe he's just being nice?). Either way, every time we've made it our guests LOVE it and almost always have more than one piece. You can serve with whipped topping or ice cream.
Provided by run for your life
Categories Dessert
Time 50m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix sugar, butter and eggs together.
- Add remaining dry ingredients (will be thick, like cookie dough).
- Peel and chop apples.
- Add chopped apples to batter, mix well.
- Spread into greased 9x13 pan.
- Bake at 350 for 30 - 40 minutes.
- Shortly before the cake is done baking add the remaining 3 Tbs butter, sugars and whipping cream to sauce pan on medium heat.
- Sir frequently until slightly thick.
- Pour sauce over warm cake.
- Serve warm.
Nutrition Facts : Calories 438.8, Fat 14.4, SaturatedFat 8.7, Cholesterol 70, Sodium 368.2, Carbohydrate 76.3, Fiber 1.8, Sugar 57.9, Protein 3.7
CARAMEL APPLE CAKE
This is my favorite cake. A rich,buttery apple cake. No need for icing. I make this cake very often. It can be served warm with a dollop of whipped cream, served cold or even frozen for later use .You will be handing out copies of this recipe.Recipe came from a Robin Hood cookbook.
Provided by Dotty2
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter, sugar, eggs and vanilla in a large mixer bowl until light and fluffy.
- Combine flour, baking powder,baking soda and salt.
- Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and skor Bits. Spread batter evenley in greased 13x9 cake pan.
- combine all topping ingredients, mixing until crumbly.
- Sprinkle evenly over batter.
- Bake at 350F for 35-40 minutes, or until toothpick inserted in center comes out clean.
CARAMEL LAYER CAKE
Make and share this Caramel Layer Cake recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h
Yield 2 9 inch cakes
Number Of Ingredients 19
Steps:
- To Prepare the Cake:.
- Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
- Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
- Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
- *Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes.
- To Prepare the Caramel Frosting:.
- Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
- Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.
DELICIOUS CARAMEL LAYER CAKE
I got this recipe off a wonderful website, and it is sooo delicious. Easy to make and the caramel frosting is unique and different. I hope you all enjoy it!
Provided by Niki Z
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Coat two 9-inch round cake pans with cooking spray, line bottoms with parchment paper. Coat paper with cooking spray and dust with flour.
- Beat sugar and 1/2 cup butter at medium speed until well-blended (about 5 minutes).
- Add eggs and egg white, 1 at a time, beating well after each addition.
- Combine flour, baking powder, and salt together in a seperate bowl and mix.
- Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
- Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack and remove from pans. Carefully peel off parchment paper and cool completely on wire rack.
- Frosting:.
- Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat.
- Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools.
- Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer, frost top and sides.
Nutrition Facts : Calories 721.7, Fat 19.3, SaturatedFat 11.6, Cholesterol 102.8, Sodium 460.7, Carbohydrate 129.6, Fiber 0.9, Sugar 95.5, Protein 8.1
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