CRUNCH-TOPPED APPLE-SPICE CAKE
Delectable apple-spice cake topped with crunchy nuts! Enjoy the fruit and spice flavors that complement each other to perfection!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 15
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; sprinkle with flour.
- In large bowl, pour boiling water over apples. Add remaining ingredients except nuts and brown sugar. Beat with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- In small bowl, mix nuts and 2 tablespoons brown sugar; sprinkle over batter.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 21 g, TransFat 0 g
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
SPICED CRANBERRY CRISP CAKE
This cake is a cross between a fruit crisp and a moist cake. We love the festive cranberry filling with its sweet-tangy flavor and the combination of soft cake, tender fruit and crunchy topping. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 276 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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