Apple Spice Cake With Brown Sugar Caramel Glaze Recipes

GLAZED APPLE BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
• Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
• As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer and then a rapid boil. Once boiling, stop stirring and allow to boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
• I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

APPLE SPICE CAKE WITH BROWN SUGAR FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.

APPLE SPICE CAKE WITH BROWN SUGAR GLAZE

Steps:

• For cake:
• Position rack in center of oven and preheat to 325F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
• Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.
• Meanwhile, prepare glaze:
• Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

APPLE SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
• Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
• Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
• Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
• Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
• Remove from oven, and cool slightly on a wire rack.
• Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

APPLE SPICE CAKE WITH BROWN SUGAR GLAZE

Steps:

• Heat oven to 350 degrees.
• Butter a 9" spring form pan.
• Place all cake ingredients into bowl of mixer.
• Beat on lowest speed until apples are in 1/4" chunks and their juice has thinned the batter slightly.
• This takes about 3 minutes.
• Pour batter into prepared pan and smooth the top.
• Bake in the middle of the oven until a toothpick inserted in the centre comes out clean- about 50 minutes.
• Let the cake cool slightly.
• Unmold and poke the top of the cake all over with a meat fork.
• Pour glaze over the warm cake, letting the excess run down the sides.
• Cake can be decorated with more chopped walnuts or pecans.
• To Prepare Glaze: Put all ingredients into small saucepan and bring to a simmer, stirring, over low heat.
• Simmer until the sugar dissolves, about 1 minute.
• Let cool until slightly thickened- about 7- 10 minutes.

APPLE SPICE CAKE WITH BROWN SUGAR CARAMEL GLAZE

Steps:

• 1. Place rack in middle of oven and preheat to 350.Lightly mist a 12 cup Bundt Pan with vegetable oil spray and dust with flour. Shake out the excess flour.Set pan aside
• 2. Put 1st 6 ingredients in a mixing bowl. Blend until mixed,scrape down sides. Increase mixer speed to medium and beat for 1-1/2 minutes.....The batter should look thick and well combined. pour 1/2 the batter into prepared pan,smooth out with a rubber spatula and set pan aside.
• 3. PREPARE FILLING: Place all ingredients in a bowl and combine.Spoon over batter in pan.Pour remaining batter over filling.
• 4. Bake the cake until it springs back when lightly pressed with your finger and starts to pull from the sides of the pan. 43-47 minutes....Remove pan from oven to a wire rack to cool for 20 minutes.(as the cake cools in the pan it will fall 1")...Run a long sharp knife around the edge of the cake and invert onto a platter.Drizzle with the glaze.
• 5. GLAZE: Place all ingredients in a saucepan over medium heat. Bring the mixture to a boil,stirring. Let boil 1 minute,stirring often. Remove the pan from the heat and spoon or spread the warm glaze onto the cake...Slice and serve while still warm,if desired.

CARAMEL-GLAZED APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

FRESH APPLE CAKE WITH CARAMEL SAUCE

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.