Toffee Apple Pecan Cake Food

TOFFEE APPLE & PECAN CAKE

Steps:

• Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans.
• Spoon into the loaf tin, then poke the sliced apples into the batter and scatter it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely.
• For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake.

APPLE PECAN COFFEE CAKE

Steps:

• Preheat oven to 350° and spray an 8 x 8 baking dish with nonstick spray.

SPICED TOFFEE APPLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
• Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
• Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake - you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
• Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

APPLE PECAN UPSIDE DOWN CAKE

Steps:

• Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
• Preheat oven to 450°F.
• Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
• Reduce oven temperature to 325°F.
• Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
• Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
• Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
• Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
• Spoon batter over topping and spread carefully so batter is even.
• Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
• Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
• Serve warm with fresh whipped cream.

BUTTERMILK APPLE COFFEE CAKE WITH PECANS

Steps:

• Preheat the oven to 350°F.
• Lightly grease an 8-inch round cake pan.
• In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
• In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
• In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
• Add the egg and extracts; beating well.
• Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
• Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
• Arrange the apple mixture over the cake.
• Sprinkle with the pecan pieces.
• Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
• Cool in the pan on a wire rack for 10 minutes.
• Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
• Drizzle glaze over cake.
• Serve cake warm or at room temperature.

APPLE PECAN CAKE

Steps:

• First melt butter and allow to cool.
• Core, peel and slice apples, mix with sugar and set aside.
• Sift all dry ingredients, add pecans and mix well.
• Beat egg into the cooled melted butter.
• Add apple mixture and butter mixture to the dry ingredients, mix well.
• Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.