2BLEU'S APPLE BLOSSOMS (CHUDLEIGH'S COPYCAT)
This is our version of Chudleigh's Apple Blossoms. Nothing beats theirs, but this is a good 2nd choice if you can't get them. Freezes well for OAMC so feel free to double the recipe and make some for another day. :)
Provided by 2Bleu
Categories Pie
Time 1h
Yield 8 blossoms
Number Of Ingredients 13
Steps:
- Preheat oven to 400° and line a baking sheet with parchment paper or a silpat.
- FILLING: mix all filling ingredients together in a small bowl. Set aside.
- CARAMEL: Heat caramel ingredients over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes. Remove from heat and cool to room temperature, stirring occasionally.
- DOUGH: Mix the flour and oil together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. Divide dough into 8 equal pieces. Then roll out each into a 5-6" disc.
- ASSEMBLY: Place 1/8th of apple filling onto center of each dough round. Fold up edges of dough up towards the center, making a cup around the filling (you could use a jumbo muffin tin for this too). Brush with eggwash.
- To each blossom, sprinkle 1 tsp of rolled oats followed by a drizzle of caramel topping into tops of apple filling. Follow with a light sprinkle all over with sugar in the raw.
- Bake at 400F for 25-30 minutes or until heated through. Cool on wire rack.
APPLE BLOSSOM CAKE
An Apple Blossom Cake is a raw apple cake with apples, pecans, and cinnamon. This Apple Bundt Cake is our go-to recipe for brunch or just coffee with friends.
Provided by Evelyn
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees F
- Combine flour, baking powder, baking soda, cinnamon, salt and sugar in a large mixing bowl
- Add oil, vanilla, and eggs and beat with a spoon until well blended, the batter will be very thick almost like cookie dough. Add apples and pecans and mix well
- Pour into a greased and floured Bundt pan and bake in the oven for 1 hour and 15 minutes.
- Remove from oven and allow to cool on a wire cooling rack for several minutes and then upend onto a cake platter
- After cool, sprinkle with powdered sugar, optional
Nutrition Facts : Calories 532 kcal, Carbohydrate 95 g, Protein 8 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 553 mg, Fiber 4 g, Sugar 56 g, ServingSize 1 serving
EASIEST EVER MOIST APPLE CAKE
A very moist, perfectly spiced Apple Cake! This is incredibly easy to make - no mixer required. This must be made with fresh apples, not canned. See note 5 for information about different measures in different countries & different oven types. Also, I do not recommend substituting butter for all or part of the oil - it does not come out as moist and you can't taste buttery flavour anyway because of the spice flavourings! FREEZES great!
Provided by Nagi | RecipeTin Eats
Categories Cake
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C/350°F (all oven types).
- Grease and line a 21 cm / 9" springform cake pan. (Note 4)
- Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
- Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
- Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
- Pour into cake pan. Sprinkle over almonds.
- Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
- Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!
Nutrition Facts : ServingSize 113 g, Calories 403 kcal, Carbohydrate 49.9 g, Protein 5.1 g, Fat 21.2 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 238 mg, Fiber 2.1 g, Sugar 24.4 g, UnsaturatedFat 17.2 g
TEDDIE'S APPLE CAKE
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into. This cake - a classic from 1973 - is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers' market. Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
Provided by Amanda Hesser
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
- Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
- Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.
Nutrition Facts : @context http, Calories 957, UnsaturatedFat 48 grams, Carbohydrate 108 grams, Fat 56 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 475 milligrams, Sugar 65 grams, TransFat 0 grams
APPLE BLOSSOM CAKE
This is a nice alternative for those do not like Fruit Cake. The cake is dense and moist, and I have had many requests for this recipe. This is good served plain or with whipped cream.
Provided by Richmond Baker
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Beat together oil, eggs, and sugar thoroughly. Add vanilla.
- Sift dry ingredients together three times. Add to oil and sugar mixture.
- Add apples, raisins, and nuts.
- Bake in greased and floured tube pan for 1-1/2 hours or until cake tests done at 325.
Nutrition Facts : Calories 477.8, Fat 25.8, SaturatedFat 3.5, Cholesterol 26.4, Sodium 259.3, Carbohydrate 59.4, Fiber 2.6, Sugar 36, Protein 5.2
APPLE BLOSSOM COFFEE CAKE
Although not listed in the ingredients, my Mom has been known to mix up a glaze with confectionary sugar to drizzle over this. She has a slight sweet tooth!
Provided by breezermom
Categories Breakfast
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine 2 cups sugar, oil, and eggs in a large bowl, beating with a whisk until blended. Stir in the apple, 1 cup pecans, and vanilla.
- Combine the flour, soda, salt, 1 teaspoon cinnamon, and nutmeg; add to the apple mixture, stirring until blended (batter will be thick). Spread the batter into a greased and floured 13 x 9 x 2 inch pan.
- Combine the remaining 1/3 cup sugar, 1/2 cup pecans, and 1 tsp cinnamon; sprinkle evenly over the batter.
- Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Cut into squares and serve.
Nutrition Facts : Calories 480.9, Fat 27, SaturatedFat 3.3, Cholesterol 24.8, Sodium 214, Carbohydrate 57.8, Fiber 2.5, Sugar 36.5, Protein 4.5
EASY APPLE CAKE
All it takes is five ingredients and 15 minutes of prep to pull of this apple-cinnamon cake. Just reach for your 13x9 pan, a box of Betty's spice cake mix, a can of apple pie filling, eggs, cinnamon and sugar-it's that easy! And with 12 servings, this dessert is perfect for sharing. Try topping with ice cream flavors like vanilla, butter pecan or cinnamon for a perfect fall treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat dry cake mix, pie filling and eggs with electric mixer on low speed 2 minutes. Batter will be thick. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
- Bake 32 to 40 minutes or until toothpick inserted in center comes out clean; cool completely. Serve with whipped topping. Store loosely covered.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
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