APPLE CAKE WITH BUTTERMILK SAUCE
I wish I could tell you this cake is a "keeper"...but in our family it never lasts long enough for me to find out! I prefer to use Cortland apples when I bake this cake, but any firm baking apple will work.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, beat eggs. Add sugar, oil, vanilla and orange juice. On low speed, blend in flour mixture. Fold in apple, walnuts and coconut. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 hours or until the cake tests done. Invert cake onto a large plate or platter. Deeply puncture the top of the warm cake with a skewer or pick., In a small saucepan, bring all sauce ingredients to a boil, stirring frequently. Immediately spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides. Cool. Serve with whipped cream if desired.
Nutrition Facts : Calories 536 calories, Fat 30g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 286mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
FRESH APPLE WALNUT CAKE
Moist cake with wonderful flavor that improves the next day. Needs no frosting.
Provided by LEEMERC
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 544.8 calories, Carbohydrate 64.9 g, Cholesterol 31 mg, Fat 30.3 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 219.8 mg, Sugar 38.5 g
FRESH APPLE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
- Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
- Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
- For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
- Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.
FRESH APPLE CAKE WITH BROWN SUGAR GLAZE
Fresh Apple Cake with Brown Sugar Glaze is a sugary sweet cake filled with fresh apples, pecans, and topped with buttery brown sugar decadence.
Provided by Nikki Lee - Soulfully Made
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Spray 9 X 13 pan with cooking spray.
- In a large bowl or stand mixer, mix oil and sugar until well combined. Add in eggs one at a time. Slowly add in flour until combined and mix in vanilla. Fold in nuts and apples.
- Bake for about 40 to 55 minutes or until golden brown. Remove from oven and let cool as your start the glaze.
- In a saucepan, over medium heat, while stirring add butter and brown sugar and cook until it dissolves. Add in powdered sugar and milk and stir until well combined and melted into glaze.
- Immediately pour glaze over cake and serve warm.
Nutrition Facts : ServingSize 1 1 serving, Calories 686 kcal, Carbohydrate 83 g, Protein 6 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 51 mg, Sodium 420 mg, Fiber 3 g, Sugar 60 g, UnsaturatedFat 29 g
BUTTERMILK APPLE CAKE
Make and share this Buttermilk Apple Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 45m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Grease a 9" sq. pan.
- Blend 3/4 cup brown sugar, oil, egg & vanilla in large bowl.
- Combine flour, baking soda & salt. Add to wet mixture. Add apple & buttermilk. Mix thoroughly just to moisten.
- Spread mixture into greased pan.
- Topping: Combine brown sugar, pecans, & cinnamon in small bowl. Sprinkle evenly over batter.
- Bake cake at 325° for 30 to 35 mnutes.
SOUTHERN APPLE COCONUT CAKE WITH A BUTTERMILK GLAZ
Steps:
- 1. Preheat the oven to 325 degrees/ 315 convection. Generously butter a 10" tube pan with a removable bottom. Line with a cutout of parchment paper and then butter again. Sprinkle with flour and remove any excess. Place the tube pan on a large cookie sheet. 2. PREPARE THE APPLES: In a large mixing bowl add the tablespoon of orange juice. Peel, core and chop the apples; toss in the orange juice. Set aside 3. MAKE THE BATTER: In a large mixing bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. 4. With an electric mixer on medium speed, beat the eggs, sugar, canola oil and orange juice until smooth and lighter in color; about 3 minutes. 5. Lower the speed and slowly add the flour mixture. Beat just until smooth and incorporated. 6. By hand, fold in the coconut and pecans (make sure they are cooled). Gently fold in the apples. The batter will be very thick. 7. Spread the batter evenly into the prepared tube pan and smooth the top. Bake for about 1- 1 1/2 hours or until a tester comes out clean. Remove from the pan after cooling 15 minutes. 8. MAKE THE GLAZE: While the cake is baking make the glaze. In a large saucepan over medium-high heat, melt the butter and then stir in the sugar. Whisk in the buttermilk, baking soda and vanilla and bring to a rolling boil; stirring constantly for about 1 minute. Pour the sauce over the warm cake. Let cool 1 hour before serving. NOTE: You can bake the cake 1 day in advance (store wrapped at room temperature)-- then make the glaze and pour over the cake; let stand 1 hour before serving.
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4.8/5 (9)Category DessertServings 15Total Time 1 hr 15 mins
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.
- Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!
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