APPLE CAKE III
This is really an old recipe. It's quick and easy. Hope you enjoy it.
Provided by Mary Ann Benzon
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 31.1 g, Cholesterol 25 mg, Fat 6.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.2 g, Sodium 166.6 mg, Sugar 16.2 g
APPLE PIE FILLING CAKE
Make and share this Apple Pie Filling Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13x9x2-inch baking dish.
- Spoon apple pie filling into prepared baking dish and sprinkle with brown sugar.
- Spread dry cake mix over brown sugar and apples.
- Do not stir.
- Sprinkle cubed butter over cake mix.
- Bake for 40 minutes.
- Remove from oven and sprinkle with pecans.
- Return to oven and bake for 15 minutes.
Nutrition Facts : Calories 384.5, Fat 22, SaturatedFat 10.3, Cholesterol 40.7, Sodium 178.5, Carbohydrate 49.5, Fiber 2.4, Sugar 29.9, Protein 1.1
APPLE CAKE FILLING
Make and share this Apple Cake Filling recipe from Food.com.
Provided by Dienia B.
Categories Apple
Time 1h30m
Yield 7 pints
Number Of Ingredients 3
Steps:
- Peel and core apples.
- Dice apples. Put in pan with water and cook stirring frequently, about 10 minutes.
- Add 2 lbs sugar and continue simmering,
- stirring and skimming for 10 minutes.
- Hot pack into clean pint jars.
Nutrition Facts : Calories 670.2, Fat 0.6, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 174.4, Fiber 7.8, Sugar 163.2, Protein 0.8
CHRISTMAS GLAZED APPLE CAKE (WEIHNACHTEN GEDECKTER APFELKUCHEN)
Covered Apple Cake (Gedeckter Apfelkuchen) is one of the cakes you're sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the crust with a chunky cooked apple filling studded with raisins and flavored with cinnamon and lemon, and then use the same crust dough to make a lid for the cake. I sometimes wonder if it isn't the precursor to America's apple pie, though in this cake, even after baking, the pastry remains soft and cakey thanks to the moist, cooked apple filling and a lemon glaze that is brushed on the top crust after baking.
Provided by Luisa Weiss
Categories Christmas Bake Cake Cranberry Spice Apple Dessert
Yield Makes 1 (9-inch/23cm) cake
Number Of Ingredients 12
Steps:
- Mix the flour, 3/4 cup granulated sugar, baking powder, and salt together in a large bowl. Cut the butter into cubes and add to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it's no longer visible. Add the egg and knead until the dough is smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Peel, core, and quarter the apples. Cut them into slices 1/8 to 1/4 inch/3 to 6mm thick and put the slices in a large pot. Add the juice of 1 lemon along with the Lebkuchen Spice and the 1/4 cup/60ml of water. Cover the pot and bring to a simmer over medium heat, stirring occasionally. Cook the apples for 15 to 20 minutes, or until silky and relatively broken down. The apples should not turn completely to mush but still retain some shape. Take the pot off the heat and stir in the cranberries and the remaining 1 Tbsp granulated sugar.
- Preheat the oven to 350°F/180°C. Line the bottom of a 9-inch/23cm springform pan with parchment paper. Take two-thirds of the dough and pat it evenly into the springform pan, forming a 1-inch-/2.5cm-high rim at the edges. Refrigerate the remaining dough. Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans. Bake for 20 to 30 minutes, or until the crust is starting to firm up but is not yet browning. Remove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperature.
- Scrape the apple mixture evenly into the par-baked shell and smooth the top. The apple filling should precisely fill the crust. Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan. Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling. Tuck in the top crust and cut off any excess. Cut 3 small slits in the top of the dough. Put the pan back in the oven and bake for 35 to 45 minutes, or until the top is golden brown and slightly puffed.
- Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Sieve the confectioners' sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth. Brush the glaze over the still-hot cake and then let the cake cool completely before serving. The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days.
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