APPLE CAKE
This easy apple cake recipe is the perfect fall treat! It's moist, lightly spiced, and jam-packed with tender apples. If you don't have an 9-inch round baking pan, you can bake this cake in an 8-inch square pan or a 9x5-inch loaf pan. See the post above for baking times. Recipe reprinted from Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi with permission from the publisher.
Provided by Yossy Arefi
Number Of Ingredients 14
Steps:
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
- Use a rubber spatula to fold in the apples and ¼ cup of the nuts.
- Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.
- Bake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up, if desired.
- Store the cake, wrapped tightly, at room temperature or in the fridge for up to two days.
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
APPLE CAKE WITH LEMON SAUCE
My mom has been making this cake for years, but did not find the sauce recipe until we cleaned my grandfather's kitchen when he moved into the nursing home.
Provided by Tendoy5
Categories Dessert
Time 1h15m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Slice apples, stir into flour, sugar, cinnamon mixture; set aside.
- Prepare cake according to directions and pour into 9x13-inch pan.
- Place apples in rows on cake - try to stand them on edge.
- Bake at 350° for 45 minutes.
- Prepare sauce: Combine cornstarch, sugar and lemon peel in 1 quart sauce pan; add water slowly.
- Stir over medium heat until thickened.
- Remove from heat and stir in remaining ingredients. Makes 3 cups.
- Serve cake with warm sauce.
Nutrition Facts : Calories 354.2, Fat 16.3, SaturatedFat 4.4, Cholesterol 63.9, Sodium 378.7, Carbohydrate 49.8, Fiber 2.4, Sugar 29.2, Protein 3.9
DUTCH APPLE CAKE WITH HOT LEMON SAUCE
Make and share this Dutch Apple Cake With Hot Lemon Sauce recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Mix and sift dry ingredients.
- Cut in butter.
- Add milk and egg, and mix quickly.
- Spread dough in a shallow greased 8x8-inch pan.
- Pare, core, and slice apples; press into dough.
- Bake 30 minutes.
- Serve with hot lemon sauce:.
- In a saucepan, mix sugar and cornstarch.
- Add boiling water, stirring constantly.
- Cook 8 to 10 minutes.
- Add zest, lemon juice, and butter.
- Serve over Apple Cake.
Nutrition Facts : Calories 557.2, Fat 21.6, SaturatedFat 13.1, Cholesterol 89.9, Sodium 540.2, Carbohydrate 87, Fiber 3.4, Sugar 47.4, Protein 6.7
APPLE CAKE IN A JAR WITH LEMON SAUCE
Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.
Provided by Tonkcats
Categories Dessert
Time 1h25m
Yield 7-9 serving(s)
Number Of Ingredients 19
Steps:
- Mix the ingredients together in the order given.
- Sterilize 7 to 9 wide mouth pint jars and lids.
- Grease them with shortening.
- Fill the jars half full and bake on the middle wire wire rack in the oven.
- Bake for 45 minutes at 325 degrees.
- As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
- Screw down the bands and let cool.
- Important-- do not use small mouth jars.
- Do not add any other ingredients.
- As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
- In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
- Continue stirring and cook over moderate heat until boiling.
- Boil gently for about 20 minutes.
- Remove from heat, add butter, lemon rind and juice. stir thoroughly.
- Serve hot over apple cake in a jar.
- This sauce is thicker and more tart than the usual lemon sauce.
Nutrition Facts : Calories 945.9, Fat 33, SaturatedFat 8.9, Cholesterol 115, Sodium 1069, Carbohydrate 156.2, Fiber 4.8, Sugar 105.1, Protein 12
APPLE CAKE WITH LEMON GLAZE
I love citrus and this is a fave in the summer. Origins are also Hungarian (how'd you guess?) Again, handed down to me by my grandmother. Please read entire directions first before attempting. The prep sounds complicated but if you read it you'll see it's really not and remember, it's an old recipe.
Provided by veraj9170
Categories Dessert
Time 12m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
- Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
- Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
- Carefully slide them off the cookie sheet and cool.
- Make your filling:.
- Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
- Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.
Nutrition Facts : Calories 630.2, Fat 32.7, SaturatedFat 15.4, Cholesterol 61, Sodium 213.6, Carbohydrate 82, Fiber 5.3, Sugar 54.2, Protein 7.2
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