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.
JOHN'S THREE-LAYER APPLE CAKE
Imagine those caramel apples you loved as a kid, now all grown up and baked into a cake, courtesy of John Barricelli.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
- Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
- Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
- Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
Nutrition Facts : Calories 603 g, Fat 31 g, Fiber 2 g, Protein 5 g
IRISH APPLE CAKE
When Gemma Stafford was growing up in Ireland, her mom always had a cake or crumble on hand just in case someone dropped by for a cup of tea and a chat. Like many traditional Irish desserts, her mom's weren't particularly complicated: What made them so good were ingredients like Irish butter, rhubarb from the garden and sour apples picked from a tree near the house. "In Ireland, everything is local," the chef says. When Gemma started cooking and baking professionally, she became known for over-the-top treats like birthday pound cake and peanut butter fudge ice cream pie (check out her recipes at biggerbolderbaking.com), but she still loves a simple, classic dessert like this one from her mom. "It's a humble cake but it yields a big reward," she says. "A lot of Irish recipes are like that." -Francesca Cocchi for Food Network Magazine.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
- Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
- Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.
APPLE PIE CAKE
In addition to being a cute, seasonal garnish for this cake, the leaf-shaped pie crust cutouts also serve to drive home the apple pie theme. The leaves provide just the right amount of buttery, flakiness to the cake. There is no mistaking that this is cake is based on classic American apple pie.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 22
Steps:
- Make the cutouts: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool.
- Make the cake: Reduce the oven temperature to 350˚ F; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples.
- Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan.
- Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes. (Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.)
- Spread the frosting on the cake. Decorate with the leaf cutouts.
APPLE CAKE
The next time you go apple picking, make this one-bowl rustic apple cake recipe your top priority. The secret ingredient: apple butter-not to be confused with applesauce.
Categories baking comfort food dessert fruit snack
Time 1h55m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Prepare a 9-inch round baking pan with non-stick baking spray and line the bottom of the pan with parchment paper.
- In a large bowl, whisk together the sugar, eggs, apple butter, melted butter and vanilla until well combined. Add the flour, baking powder, cinnamon, salt and baking soda. Whisk until just combined. Add the apples and pecans and fold in with a rubber spatula to incorporate. Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick comes out clean, 28 to 32 minutes.
- Remove the cake from the oven and cool in the pan for 10 minutes. Remove the cake from the pan, remove and discard the parchment paper and place cake on a wire rack to cool completely, about 1 hour.
- Dust the cake lightly with powdered sugar just before serving.
APPLE SPICE CAKE TRIFLE
We like this cake because it's economical, looks elegant and tastes delicious. Our friends enjoy it.-Norma Lee Ingle, Swan, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20-24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, applesauce, eggs and oil; beat on medium speed for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool. , In a large bowl, combine the milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes; set aside. Spread a third of the whipped topping in a 6-qt. trifle bowl. , Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers. Spread with remaining whipped topping. Sprinkle with toffee bits. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 288 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 303mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
APPLES N' SPICE CAKE TRIFLE
This is a perfect fall holiday dessert that looks wonderful in the trifle bowl. Don't let the ingredients/steps scare you! All ingredients are canned, boxed, cartoned; you just need to buy it and combine it! One hour to prepare and the results are gratifying! This is so easy; I made this for my in-laws Thanksgiving dinner when I was dating my husband; during that time period I had no kitchen skills whatsoever. Very easy! Prep time does not include cooling/chilling times. This recipe is from Taste of Home Magazine, the October/November 1999 edition.
Provided by TheDancingCook
Categories Dessert
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium for 2 minutes.
- Pour into a greased 13x9 baking dish and bake for 30-40 minutes or until inserted toothpick comes out clean.
- Cool.
- While that is baking, in a saucpan combine apple pie filling, butter and 1 tsp of cinnamon until butter is melted and stir until well blended.
- Cool.
- In a mixing bowl, combine milk, pudding mix, whipped topping mix and remaining cinnamon.
- Beat on high until thick; about 5 minutes then let it stand for 5 more minutes.
- Spread 1/3 of the apple mix (step#5) in a trifle bowl.
- Now, cut the cake into cubes and place half over the apple mixture in trifle.
- Top that with half of the whipped topping/pudding and sprinkle 1/4 cup walnuts.
- Repeat the layers, ending with the remaining topping mixture and sprinkle with bits, chips or chopped candy bar and 1/4 cup walnuts.
- Cover and chill for at least 2 hours.
Nutrition Facts : Calories 337, Fat 16.6, SaturatedFat 6.2, Cholesterol 52.1, Sodium 309.8, Carbohydrate 44.2, Fiber 1.6, Sugar 25.4, Protein 4.5
TRIPLE APPLE CAKE
This sticky-sweet cake stars apples in three forms: Applesauce and fresh apples are baked into the cake and an apple cider glaze finishes off the fruity fall dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch square metal baking pan and line with parchment, leaving a 2-inch overhang on 2 sides.
- Whisk together flour, baking powder, cinnamon, and salt. In a large bowl, with a mixer, beat butter and 1 1/2 cups brown sugar until fluffy. Add vanilla and eggs; beat until combined. Reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions applesauce, and beat until combined.
- Transfer batter to pan and smooth top. Arrange apples in 3 rows on top, overlapping slightly. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 1 hour 15 minutes. Transfer pan to a wire rack and let cool 20 minutes.
- Meanwhile, in a medium pan, cook cider and remaining 1/4 cup brown sugar over medium-high until thick and syrupy, 15 to 18 minutes. Using parchment, remove cake from pan. Brush glaze over top and sides and let sit until set, 1 hour. (Store, wrapped in plastic, at room temperature, up to 3 days.)
Nutrition Facts : Calories 525 g, Fat 17 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g
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