FRESH APPLE CAKE WITH CARAMEL SAUCE
I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests. -Mrs. Karl Zank, Sand Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Nutrition Facts : Calories 436 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 335mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED APPLE CAKE WITH CARAMEL SAUCE - A WARM APPLE CAKE RECIPE
Old-Fashioned Apple Cake with Caramel Sauce is a great dessert that can be made with fresh apples or with a can of apple pie filling. Follow these easy instructions for either version of this yummy warm apple cake.
Provided by Barbara
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Combine diced apples and sugar; let stand until sugar is dissolved into a syrup.
- Stir beaten egg into apples and syrup.
- Combine flour, ground cinnamon and baking soda. Stir until apple mixture until a cake batter forms.
- Pour into a greased 8 x 8 inch baking dish that has been sprayed with nonstick cooking spray.
- Bake at 375 degrees F for 30 - 40 minutes or until set. While the cake is baking, make the caramel sauce.
- Beat egg; add to the apple pie filling.
- Sift flour and baking soda. Add to apple mixture and mix well.
- Pour into an 8 inch square baking dish that has been sprayed with nonstick cooking spray. Smooth out the batter the best that you can.
- Bake at 375 degrees F for 30 minutes or until set. While the cake is baking, make the caramel sauce.
- In a saucepan, heat brown sugar, white sugar, flour and water over medium heat. Bring to a rolling boil, and let boil for 1 minutes. Turn off heat.
- Add butter and vanilla and stir until completely smooth.
- Pour hot caramel sauce over hot apple cake right out of the oven.
- Serve is as a warm apple cake or refrigerate to let the caramel sauce thicken. This can be done overnight.
MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE
Make and share this My Best Old-Fashioned Apple Cake With Easy Caramel Sauce recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream butter and sugar, then add egg and beat.
- Add rest of dry ingredients and beat til mixed.
- Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
- on the bottom for easier removal.
- Bake at 350º for 35-40 minutes.
- Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
- Meanwhile, make caramel sauce.
- Caramel sauce:
- Melt butter, brown sugar and salt in pan over low-med heat,
- stirring, for about 2-3 minutes.
- Remove from heat, stir in vanilla and cream and stir well till not grainy.
- Drizzle lots of caramel sauce over cut cake slices when serving.
- Sprinkle chopped pecans on top of that if desired.
- 8 servings.
FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE
Provided by Martina McBride
Categories dessert
Time 1h5m
Yield one 13-by-9-inch cake
Number Of Ingredients 16
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.
APPLE CAKE WITH HOT CARAMEL SAUCE
I have been making this recipe for years. This is a super moist and delicious dessert with a rich caramel sauce. It originates from Marcia Adams cooking show she use to have on PBS TV station back in the 80's. This cake makes a wonderful after dinner dessert with a cup of coffee.
Provided by Crystal ~
Categories Other Desserts
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Peel, core, and chop apples to equal 2½ cups; set aside.
- 3. Lightly oil a 8 or 9 inch cake pan: set aside.
- 4. In a large mixing bowl, cream the butter and sugar; beat until fluffy. Add in the egg and beat until blended.
- 5. Mix in the flour, baking soda, salt, cinnamon, and nutmeg, mixing until combined. Stir in the apples and nuts. ( Mixture will be thick).
- 6. Spoon the apple mixture into the lightly oiled cake pan. Bake for 30-35 minutes.
- 7. Prepare Caramel Sauce:
- 8. In a small saucepan, melt the butter, brown sugar, and salt. Bring to a boil; stirring with a whisk.
- 9. Remove from heat and whisk in the vanilla and evaporated milk.
- 10. To serve, ladle 1-2 tablespoons of the hot Caramel sauce onto serving plates. Place a wedge of cake on top of Caramel sauce. Drizzle a little more sauce over the cake. Garnish with a dollop of whipped cream. Enjoy!
- 11. Note: The sauce can be made ahead of time and then reheated in the microwave. You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving. The cake should be served warm, or at least room temperature for the best flavor. :)
APPLE DAPPLE CAKE (WITH CARAMEL SAUCE)
The whole family loves this cake along with friends that I have gifted with it. The hot caramel sauce soaks in and makes it wonderful! The longer it sits the more moist it gets so it's good to the last crumb is gone.
Provided by Renae McVay
Categories Fruit Desserts
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Peel and chop apples or pears into small pieces and set aside. Chop the nuts and set aside. (I like to use Gala apples or green pears. They both have just enough firmness without being too soft.)
- 2. Whisk together the oil, eggs and sugar in large mixing bowl. Add the vanilla and cinnamon. Next whisk in the flour a cup at a time until smooth. Batter will get thick.
- 3. Fold in the chopped apples or pears and nuts with a wooden spoon or spatula. Pour the batter into a heavily greased and floured bundnt or tube pan. Bake at 325 degrees for 1 hour or until tests done.
- 4. When cake is nearly done, make the caramel sauce. In a small boiler on the stove, melt the stick of butter and stir in brown sugar til smooth then add the milk. Stir with a whisk while cooking to break up any lumps. Bring sauce to a rolling boil and cook for 3 minutes only. Set aside.
- 5. Remove cake from oven and let stand a minute or two to allow it to pull away from the sides of the pan a little. Pour the hot caramel sauce over the cake while in the pan, around the edges to the outside and middle and then just over the bottom. Allow the cake to rest in the pan for 2 hours or longer. The sauce will absorb into the cake. Turn the cake out onto a plate, slice and serve. Goes great with vanilla ice cream! There won't be much sauce on the top of the cake but you won't miss it I promise!
APPLE CAKE WITH HOT CARAMEL SAUCE
Steps:
- To make the cake, preheat the oven to 350 degrees. Place the pecans in the workbowl of a food processor and process until fine. Set aside. Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds. Set aside.
- Place the butter in a large mixer bowl, add the sugar and beat until fluffy. Add the egg and beat until blended. Add the soda, salt, cinnamon, nutmeg and mix quickly. Add the flour and just blend, then the apples and nuts.
- Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
- For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from the heat and add the vanilla and milk. Stir again with the whisk.
- To serve the sauce with the apple cake, cut the cake into eight wedges. Ladle a large spoonful of the hot sauce onto each of eight dessert plates. Place a wedge of cake on top of the sauce. Garnish with a dollop of whipped cream and two apple slices.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 12 grams, Carbohydrate 73 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 482 milligrams, Sugar 56 grams, TransFat 1 gram
AMISH APPLE CAKE WITH HOT CARAMEL SAUCE
This is one of our favorite cake recipes, originally published in Cooking from Quilt Country by Marcia Adams. I modified the caramel sauce a bit and increased the amount of the sauce since it is so wonderful! The cake keeps well and can be reheated briefly in the microwave. Extra caramel sauce is divine over ice cream!
Provided by miss gracie
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter.
- Add the sugar and beat until fluffy.
- Add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
- Add the flour and stir just until blended.
- Stir in the apples and nuts.
- Pour into an oiled 9 inch round cake pan (I use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
- Prepare sauce.
- In a saucepan, melt the butter, brown sugar, and salt.
- Bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
- (The sauce can be made ahead of time and reheated over hot water.) Serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
- The cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
- It can be reheated in the microwave.
APPLE CAKE WITH HOT CARAMEL SAUCE
This is a delicious apple cake. I have made it for many years. I got this recipe off of a PBS cooking show in the late 1980's. The cake batter will seem very thick and more apple than batter, but do not to worry. It turns out just fine. You can use your favorite cooking apple. I like gala, fuji, golden delicious, just to name a few. The flavor of Carmel sauce goes wonderful with the cake, but it is very rich. I add only a tablespoon or so to my plates. And don't forget to top it with whip cream! This cake will stay good in the refrigerator for a week (if it lasts that long),and freezes well too.
Provided by Olive
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Peel, core, and chop apples to equal 2 ½ cups. Pieces should be the size of your thumbnail. (Apples can be chopped in a food processor by pulsing them) Set aside.
- In a large mixing bowl, cream the butter and sugar; beat until fluffy.
- Add the egg and beat until blended then mix in baking soda, salt, cinnamon, and nutmeg; add the flour. Stir just until blended. Stir in the apples and nuts. Pour into an lightly greased 9-inch round cake pan.
- Bake for 30 minutes or until the top springs back when touched lightly in the center with your finger.
- Prepare Caramel Sauce:.
- In a saucepan, melt the butter, brown sugar, & salt. Bring to a boil; stirring with a whisk. Remove from heat and whisk in the vanilla and evaporated milk.
- To serve, ladle 1-2 tablespoons of the hot Carmel sauce onto serving plates. Cut cake into 8 wedges.Place a wedge of cake on top of Carmel sauce. Garnish with a dollop of whipped cream.(You can also add 2 thinly sliced apple wedges with the peeling left on for garnish). The cake should be served warm, or at least room temperature. This is a wonderful rich dessert.
- The sauce can be made ahead of time and then reheated in the microwave. You can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving.
Nutrition Facts : Calories 568.3, Fat 30, SaturatedFat 16, Cholesterol 92, Sodium 575.9, Carbohydrate 73.9, Fiber 2.5, Sugar 57.4, Protein 4.5
HOT APPLE CAKE WITH CARAMEL RUM SAUCE
This recipe is from an April 1982 issue of Bon Appetit in the R.S.V.P. section. The recipe was requested from The Crystal Lodge in Lake City, Colorado.
Provided by Leslie in Texas
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- Preheat oven to 350 degrees; grease a 10-inch pie pan and set aside.
- Cream butter with sugar in large bowl.
- Add eggs and beat well.
- Sift flour, spices, soda and salt; blend into butter mixture.
- Add apples,nuts and vanilla and mix thoroughly.
- Pour into prepared pie pan and bake until lightly browned, about 45 minutes.
- Serve warm with vanilla ice cream (if desired) and Carmel Rum Sauce.
- Sauce:.
- Combine sugars and cream in top of double boiler and set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary.
- Add butter and continue cooking 30 minutes.
- Remove from heat and beat well.
- Add rum and blend thoroughly; serve warm.
- (Cake and sauce can be prepared ahead and reheated before serving.).
Nutrition Facts : Calories 517.2, Fat 32.6, SaturatedFat 17.6, Cholesterol 109.8, Sodium 224.9, Carbohydrate 52.3, Fiber 1.9, Sugar 37.8, Protein 4.3
OCTOBER APPLE CAKE WITH HOT CARAMEL SAUCE
Make and share this October Apple Cake With Hot Caramel Sauce recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350-degrees F.
- Spray a 8-inch square cake pan with non-stick cooking spray (Pam) or grease pan and set aside.
- In a large bowl cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda and salt. Fold in apples.
- Pour into prepared pan.
- Bake for 30-40 minutes or until cake is done and toothpick comes clean when inserted in cake.
- Cut in squares when cool and serve with hot caramel sauce (recipe follows).
- To make caramel sauce melt butter in saucepan over low heat and then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens.
- Remove caramel sauce from heat and serve over apple cake squares.
HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
I love anything with apples. If I were on a desert island and I had to choose 1 desert it would be apple pie. This recipe ain't apple pie and I have many favorite apple deserts, but it's a close second to apple pie. The caramel sauce is out of this world good. It's up to your taste if you want to add the pecans or not to the sauce. I like it both ways.
Provided by ForeverMama
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
- Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
- Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
- NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
- Caramel Pecan Sauce:.
- Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
- NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
- To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.
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