FRESH APPLE CAKE WITH BUTTER PECAN GLAZE
This cake is a variation of one I found on a bag of WHITE LILY FLOUR, but with my spin on the recipe. I made this recipe because I had 2 pounds of sliced Pink Lady apples that would have spoiled had I not used them. My husband usually takes them in his lunch but was sick for 4 or 5 days & didn't eat them. This was my creative...
Provided by Rose Mary Mogan
Categories Fruit Desserts
Time 1h55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. This is the 16 cup Nordic Ware Angel Food/Bundt Pan that I used. I purchased it from Amazon.
- 2. Add flour, cinnamon and butterscotch pudding to a medium size bowl. Then stir to blend mixtures together, and set aside till needed.
- 3. Add the 3 eggs into a large bowl and beat well till mixed together.
- 4. Now add oil and packed brown sugar to bowl with beaten eggs, and beat until completely blended together.
- 5. Now add flour in three intervals, beating well after each addition.
- 6. The flour mixture was a bit stiff, so I decided to add an additional ingredient to loosen up the batter.
- 7. So I Added the 1 cup of natural apple sauce and beat till blended into the cake batter.
- 8. Now add the chopped pecans and chopped apples, and with a spoon or spatula, stir ingredients into cake batter until they are well blended.
- 9. Spray the cake pan LIBERALLY with non stick cooking spray, OR USE BAKERS JOY(cooking spray with added flour in it) Add cake batter to cake pan and place in preheated 350 degrees F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean.NOTE: YOU WILL NEED TO HAVE AT LEAST 1 1/2 TO 2 INCHES OF SPACE LEFT IN PAN TO ALLOW IT TO RISE.
- 10. Remove cake from oven and allow to sit in pan for 15 minutes. NOTICE HOW THE CAKE ROSE TO THE TOP.
- 11. Now invert cake onto cake rack or serving platter, and allow to cool completely. While cake is cooling prepare the glaze.
- 12. To make the glaze add 1/2 stick butter to small sauce pan, then add chopped nuts, and heat over medium high heat to toast the nuts, all the while you are stirring, about 5 minutes. Then add the brown sugar, heavy cream, and corn syrup, then bring to a rolling boil, continue to stir for about 2 minutes, then remove from heat allow to cool somewhat, then add the butter extract into the glaze and stir to blend together. Then carefully drizzle over cake, allowing it to drip down along the sides of the cake as you drizzle along the outer edge of cake. Add the remaining glaze over the top of cake, or save and add it to individual slices. I added all of mine on the cake.
- 13. Cut serve and enjoy this moist and tasty cake.
FRESH APPLE CAKE WITH BUTTER PECAN GLAZE RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 19
Steps:
- For the Apple Cake: 1.Heat the oven to 350°F. Coat a 10-inch fluted tube pan with no-stick cooking spray. 2.Combine the flour, cinnamon, baking soda and salt in a medium bowl. Beat the brown sugar, oil and eggs in a large bowl. Gradually add the flour mixture. Stir in the apples, pecans and vanilla. Pour into the prepared pan, no more than 3/4 full. 3.Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes on a wire rack before removing from the pan. Finish cooling on a wire rack. For the Butter Pecan Glaze: 1.Melt the butter in a small saucepan. Toast the pecans in the butter over medium heat, stirring constantly. Mix in the brown sugar, cream and corn syrup. Bring to a rolling boil. Cook about 2 minutes, stirring constantly. Remove from heat. Blend in orange extract. 2.Cool the glaze until thickened. Drizzle over the cake. Extra glaze may be spooned over individual slices, if desired.
BUTTER PECAN GLAZE
This is the glaze that I made to top my Fresh Apple Cake, but you can use it to top ice cream, pies & other cakes or desserts. I thought it was a good idea to share the glaze recipe by it's self, in the event you just wanted a toasted pecan glaze to compliment a dessert. I love butter pecan & this glaze is quick, simple, easy,...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. Using a small sauce pan add the 1/2 stick butter with chopped pecans or pecan halves. Toast over medium high heat as butter melts, all the while stirring constantly about 5 minutes
- 2. Add the cream & corn syrup to the sauce pan.(Note I combined the cream & corn syrup into a one cup measure before adding it in.
- 3. Stir mixture to combine.
- 4. Add the brown sugar, stir until it is blended into wet ingredients. Bring to a rolling boil. Cook for 2 minutes. STIRRING CONSTANTLY. REMOVE FROM HEAT. Allow to cool just a bit then stir in butter flavored extract, and stir to blend. NOTE- A ROLLING BOIL IS WHEN YOU BRING TO A BOIL AND IT CONTINUES TO BOIL EVEN AS YOU STIR IT.
- 5. Cool until glaze thickens slightly, then carefully drizzle over top of cake and allow it to drizzle down sides of cake while glaze is still slightly warm. Note- If it hardens too much you will need to reheat, so work quickly.
BUTTER PECAN GLAZE
Try this thick, rich, buttery sauce over ice cream, fried ice cream or slices of angel food cake for a satisfying dessert. It's so delicious! -Delores Goossen, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,
Nutrition Facts : Calories 204 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
FRESH APPLE CAKE
This easy apple cake gets covered with a sweet cream cheese frosting and chopped nuts.
Provided by Carolyn
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
- Beat together the oil, eggs, vanilla and sugar.
- Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
- Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.
Nutrition Facts : Calories 690.7 calories, Carbohydrate 81.4 g, Cholesterol 39.9 mg, Fat 39.6 g, Fiber 2.4 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 350.8 mg, Sugar 55 g
FRESH APPLE CAKE WITH BUTTER PECAN GLAZE
Make and share this Fresh Apple Cake With Butter Pecan Glaze recipe from Food.com.
Provided by Renee Ferraz
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
- COMBINE flour, cinnamon, baking soda and salt; set aside.
- BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
- Stir in apples, pecans, and vanilla.
- POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
- Butter Pecan Glaze.
- MELT butter in small saucepan; add pecans.
- COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
- BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
- COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.
Nutrition Facts : Calories 748.2, Fat 44.1, SaturatedFat 8.4, Cholesterol 69.8, Sodium 269.4, Carbohydrate 86, Fiber 3.3, Sugar 55.4, Protein 6.3
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