Taffy Apple Cake Food

APPLE TAFFY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix cake mix, water, eggs, graham cracker crumbs, butter, and cinnamon in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Fold apples into batter; pour into the baking pan. Sprinkle brown sugar over batter.
• Bake in the preheated oven until cake pulls away from sides of the pan, 40 to 45 minutes.

CARAMEL APPLE CAKE

Steps:

• Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.
• Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.
• Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.
• Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.
• Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.
• Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.
• Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.
• Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.
• With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.
• Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.
• Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.
• Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

FRESH APPLE CAKE

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.

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.

CARAMEL APPLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
• Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
• Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
• Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
• Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
• Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
• To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

ULTIMATE IRISH APPLE CAKE

Steps:

• Preheat oven to 350°F
• Generously grease an 8-inch square cake pan.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Add the egg, apples, nuts, and vanilla and stir well.
• Sift in the dry ingredients and mix well.
• Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.
• Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARAMEL APPLE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
• Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
• Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
• To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts - they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

TAFFY APPLE SALAD IV

Steps:

• Mix together the pineapple and marshmallows; set aside.
• In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.
• Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

CHUNKY APPLE CAKE

Steps:

• In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined., Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving., Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

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.

CARAMEL APPLE CAKE

Steps:

• In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.

TAFFY APPLE SALAD III

Steps:

• Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
• Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
• Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

TAFFY APPLE SALAD II

Steps:

• In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
• In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
• Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

BEST APPLE CAKE

Steps:

• In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
• In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
• Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
• In a small saucepan combine the brown sugar, butter and cream.
• Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

CARAMEL APPLE CAKE WITH CARAMEL TOPPING ( PAULA DEEN)

Steps:

• Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
• Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
• When cake is done, punch holes in it with a knife and pour topping over.
• Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

TOFFEE APPLE CAKE

Steps:

• Start by making the cakes. Heat oven to 180C/160C fan/gas 4. Line 2 x 18cm springform cake tins with baking parchment and brush with a little oil. Put the sugar and eggs in a large mixing bowl and whisk with electric beaters until glossy and pale. Keep the beaters running as you pour in the oil.
• Stir in the grated apple, then fold in all the other cake ingredients. Divide the mixture between the tins and bake for 30 mins or until a skewer inserted into the middle comes out clean.
• While the cakes cook, prepare the apple filling. Tip the lemon juice into a large bowl and fill halfway with cold water. Peel the apples, then cut into spheres using a melon baller - pop them in the bowl of lemon water as you go to stop them discolouring. In a medium saucepan, combine the butter, dark brown sugar, golden syrup, cinnamon and 200ml water, and heat until boiling. Take the apple balls out of the water and put them in the pan -if you want to make the tiny toffee apples for the top, keep 8 apple balls in the water until needed. Bring the mixture in the pan back to the boil for 8 - 10 mins or until the apples are soft but not losing their shape, and a thick syrup starts to form. Remove from the heat and allow to cool completely, then chill until needed.
• Stir all the syrup ingredients together in a bowl. When the cakes are cooked, keep them in the tin but prick holes all over the surface with a skewer and drizzle the syrup over. Leave the cakes to cool completely in the tin.
• While the cakes cool, make the icing. In a small heatproof bowl set over a pan of simmering water, melt the butter and white chocolate together. Once melted and glossy, pour into a large bowl. Add the cream cheese, whisk until smooth, then add the vanilla. Finally, fold in the yogurt. When the mixture is cool, chill until needed.
• To assemble the cake, take the cooled sponges out of their tins and put one of them on a cake stand. Top with half the white chocolate icing - use a spoon or pipe it using a very large round nozzle. Scatter the cooked apple pieces, along with a drizzle of the syrup, over the icing, then place in the fridge to firm up for 15 mins. Add the top layer of the cake, then decorate with the rest of the icing by piping it in lots of regular little mounds all over the top using a large round nozzle. Put the whole cake in the fridge until ready to serve. Will keep for 2 days in the fridge.
• For a showstopping, but optional, finish, make some beautiful miniature toffee apples. Their effect is stunning but fleeting, so make them just before serving your cake, as the caramel will dissolve quickly due to the moisture in the air. Brush a baking tray with a little vegetable oil and set aside. Very thoroughly dry the reserved apple balls from step 3 of the cake with kitchen paper or a clean tea towel and insert a long wooden skewer into each one.
• Put the caster sugar in a small saucepan over a medium heat, stirring often, until the sugar melts. Keep cooking until the sugar has become a liquid golden caramel, then remove from the heat. If it looks like it's getting too hot, sit the base of the pan in a heatproof dish of cold water.
• Tilt the pan and, working quickly (as the sugar will continue to cook), hold the apple balls by the skewer and dip each one in turn into the caramel and twist it around to coat it. It's really important that the apple balls are well dried and that you don't turn them in the hot caramel more than twice, otherwise the apple will cook and release liquid, which will stop the caramel from sticking. As soon as they are coated, slowly lift them out vertically. Hold the apple up out of the pan and pause before transferring it to the oiled tray on its side. Holding it up like this will allow a long drip of caramel to set hard and create a beautiful long spike. Repeat the process with the rest of the apples, working quickly so that the caramel doesn't harden completely before all the apples have been coated. However, don't worry too much as you can always gently reheat it over a low heat before continuing - just be careful not to burn it, otherwise it will taste bitter.
• After a couple of minutes, the apples should have set. When they are cool enough to handle, pull out the skewers. Place the apples on top of the cake so that the spike is pointing upwards and the base of the apple (where the skewer was) is pressed into the icing. Serve immediately.

NOBBY APPLE CAKE

Steps:

• Cream together butter and sugar, Add beaten egg to creamed mixture.
• Mix together flour, soda, salt and spices.
• Add dry ingredients to creamed mixture.
• Stir in vanilla, nuts and apples, by hand.
• This will seem dry at first but will loosen up as you mix.
• Spread in greased and lightly floured 8"x8" pan, sprinkle remaining 2 tablespoons sugar over top of batter before placing in 350 degree oven.
• Bake for 40-45 minutes.
• No need to frost.
• Serve warm with vanilla ice cream, or cooled as is.

TAFFY APPLE CHEESECAKE PIE

Steps:

• In a large skillet, combine 1/4 cup brown sugar and butter. Cook over medium-high heat until sugar is dissolved, stirring occasionally. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside. , In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently. Remove from the heat; keep warm. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth. Add egg; beat on low speed just until combined. , Stir half of caramel mixture into apples. Pour into pastry shell. Combine pecans and chocolate chips; set aside 2 tablespoons for topping. Sprinkle remaining pecan mixture over apples. Fold remaining caramel mixture into cream cheese mixture. Spread over pecan mixture., Cover edges loosely with foil. Bake at 375° for 20 minutes. Remove foil; bake 15-20 minutes longer or until filling is set. Cool on a wire rack. Chill for 30 minutes. , Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

GOLDEN APPLE SNACK CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg. Combine the flour, baking soda and cinnamon; gradually beat into the creamed mixture. Fold in apples and pecans., Transfer to a greased 9-in. square baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.