OLD FASHIONED WARM APPLE CAKE
This cake starts with a buttery spiced batter and itty bitty chunks of juicy, sweet and tart apples are mixed in. Then it's baked up to perfection and served warm with a sticky, warm brown sugar sauce (that tastes like caramel!). This cake is what fall is all about!
Provided by Jaclyn
Categories Dessert
Time 55m
Number Of Ingredients 19
Steps:
- For the apple cake: Preheat oven to 350 degrees. Spray a 13 by 8-inch baking dish with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves for 20 seconds, set aside. In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy.
- Mix in eggs one at a time. With mixer set on low speed slowly add in flour mixture and mix just until combined (batter will be really thick).
- Add apples and mix just until combined (batter will still be thick). Pour batter into prepared baking dish and spread into an even layer.
- Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb is fine), about 33 - 38 minutes (prepare topping around last 5 - 10 minutes of baking so they'll both be served warm).
- Let cool about 5 minutes then cut into squares and serve warm topping each slice with sauce and optional pecans.
- For the sauce: In a medium saucepan combine butter, brown sugar, milk and salt (you can add a little extra if you like more of a salted caramel/toffee flavor).
- Bring mixture to a boil over medium heat, stirring occasionally. Allow to boil 1 1/2 minutes, stirring occasionally.
- Let sauce cool slightly. Serve warm over warm cake.
Nutrition Facts : Calories 355 kcal, Carbohydrate 52 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 215 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
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.
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.
PECAN-YOGURT APPLE CAKE WITH STAR ANISE CARAMEL SAUCE
Steps:
- For the Apples: Preheat oven to 375 degrees. In an oven proof skillet or non-stick pan, melt butter over low-medium heat and stir in sugar. Arrange apples, pretty side down (like a tart tatin) and distribute pecans on top and within the apples. Cook for 25 to 30 minutes until caramel is golden brown and apples are tender in the middle. Pour batter* on apples and carefully spread leaving a slight border of apples with no batter, (this will help in de-molding the cake). Place on a tray and bake in the oven for 25 to 30 minutes, until cake is golden-brown and delicious and a tester comes out with some crumbs stuck to it. Cool on a rack 15 minutes before de-molding on a large plate.
- For the Batter: Mix the first 4 dry ingredients together. In a mixer with a paddle on high speed, cream the butter with the sugar until pale in color and fluffy. Add the vanilla, ginger and 1 egg and incorporate. Add the second egg and incorporate well. Add the yogurt, mix well, then turn mixer to slow and add the dry mix. Mix only until combined, do not over mix.
- For the Star Anise Caramel Sauce: In a pan, gently heat the star anise with the calvados until a 50 percent reduction is achieved. Remove star anise. In a non-reactive, thick pan, mix sugar and water together and bring up to a simmer on medium heat. Cook until golden brown, then slowly add the infused calvados. Mix well then whisk in the cream. Be careful, mixture will boil rapidly. Reserve warm.
- PLATING Slice the cake and place on a plate. Drizzle caramel sauce all over. May serve with some whipped cream if desired.
EASY APPLE CAKE
After testing many apple cake recipes with fresh apples, this old-fashioned cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of my family's very favorite recipes for decades. -Sherry Ashenfelter, Waterville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.
Nutrition Facts : Calories 278 calories, Fat 16g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
WARM CARAMEL APPLE CAKE
Serve this yummy apple upside-down cake warm from the oven. It's all made easier with Betty Crocker™ cake and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
- In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
- Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
- In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 35 g, TransFat 1 g
WARM APPLE CAKE (OPTIONAL - WITH CREAMY CARAMEL SAUCE)
This cake is easy and delicious. Top it with Recipe #370422 and you won't believe how good it tastes! This is from Gooseberry Patch. Enjoy!
Provided by Nif_H
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts.
- Spread in a lightly greased 8"x8" baking pan. Bake at 350F degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean.
- Serve warm, drizzled with Caramel Sauce.
Nutrition Facts : Calories 181.1, Fat 2.9, SaturatedFat 0.4, Cholesterol 23.5, Sodium 212.9, Carbohydrate 37.3, Fiber 1.4, Sugar 25.3, Protein 2.7
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
APPLE CAKE WITH WARM CARAMEL PECAN SAUCE
Make and share this Apple Cake With Warm Caramel Pecan Sauce recipe from Food.com.
Provided by Keolani
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
- Mix for one minute. Mix in apples and nuts.
- Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
- For Sauce:.
- Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
- Add brown sugar and cream and cook, stirring, until sauce boils.
- Can be stored in the refrigerator for several days.
Nutrition Facts : Calories 718.2, Fat 47.7, SaturatedFat 23.6, Cholesterol 151, Sodium 422.1, Carbohydrate 71.3, Fiber 3.1, Sugar 51.4, Protein 5.9
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