The Best Fresh Apple Cake Food

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.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

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.

THE BEST FRESH APPLE CAKE

Steps:

• Move your oven rack to the second lowest rack.
• Grease and flour bundt pan.
• Mix oil, sugar and egs and beat well.
• In a separate bowl, sift together flour, salt, soda, baking powder and cinnamon.
• Gradually add flour mixture to creamed mixture.
• Add vanilla and fold in apples and pecans and pour into bundt pan.
• Bake at 350 degrees for 1 hour.
• If the top of the cake starts to darken too much, cover loosely with foil.
• (Oven times may vary. Insert toothpick into center of cake, if it comes out clean then cake is finished baking).
• After cake has cooled, invert onto serving plate.
• For the glaze, combine and mix all ingredients together and drizzle over cake.
• Punch holes into cake with a toothpick so glaze will soak into cake.

HEALTHIER FRESH APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray bottom only of 9x13 inch pan with cooking spray.
• In a large bowl, beat sugars, buttetrmilk, oil, vanilla, and eggs with mixer on low speed for 25 seconds or until blended.
• Add rewmaining ingredients except apples, and walnuts, and beat on low speed about 1 minute or until blended.
• Stir in apples and walnuts, and spread batter into pan.
• Bake 40-45 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on cooling rack for 1 hour.

FRESH APPLE POUND CAKE

Steps:

• BATTER: Preheat oven to 325 degrees F.
• Grease and flour a bundt pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed for 3 to 4 minutes until well blended.
• Gradually add flour mixture to sugar mixture and beat till smooth.
• Fold in nuts and apples.
• Pour batter into prepared pan.
• Bake 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
• Cool on wire rack for 20 minutes.
• BROWN SUGAR TOPPING: Combine butter, brown sugar, and milk in a saucepan and bring to a boil over medium heat, cook 2 minutes, stirring constantly.
• Spoon hot sugar over warm cake.
• *Storecake in foil or container for a day or two then refrigerate as fresh apples tend to mold easily.
• Bring to room temperature before serving.

FRESH APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray tube pan with Baker's Joy (tm) or grease and flour pan.
• Place raisins in bourbon and micowave on High 25 seconds.
• Set aside to let raisins plump up.
• Put all dry ingredients into a bowl.
• In a large mixing bowl, combine egg and oil.
• Add sugar and apples.
• Mix well.
• Gradually add dry ingredients to make a batter.
• Then add nuts, vanulla, and the raisins with bourbon.
• Mix, but do not over-mix.
• Pour into prepared pan.
• Bake 1 1/2 hours or until toothpick inserted in center of cake comes out clean.
• Cool 10 minutes or so.
• Remove from tube pan and let cool completely.
• NOTE: You can substitute Bosc pears for the apples, if you like.

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.

SUPER MOIST FRESH APPLE CAKE

Steps:

• Cream together the eggs, oil and sugar.
• In a separate bowl, sift the flour, salt and baking soda.
• Combine all.
• Now add your nuts, vanilla and apples.
• Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
• Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
• In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
• When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.

PAULA DEEN'S FRESH APPLE CAKE

Steps:

• Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
• Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
• Transfer to pan and then drop and shake the pan to release bubbles.
• Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.