Pioneer Woman Apple Cake Recipes

APPLE CAKE IN AN IRON SKILLET

Steps:

• Preheat oven to 375 F.
• For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat. Add sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don't pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter, about 10 minutes.
• In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla and eggs. Add the sour cream and mix well.
• In a bowl, mix the flour, baking powder, salt, and cinnamon. Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Gently stir in the chopped apple.
• Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. Allow the cake to sit in skillet for five minutes, then invert onto a serving plate. Don't worry if some of the topping isn't perfect---it'll taste perfect!
• Serve warm with vanilla ice cream.

DUMP CAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

APPLE CRISP

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

FRESH APPLE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
• Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
• Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
• For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
• Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

HOMEMADE APPLE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

APPLE CAKE

Steps:

• Preheat the oven to 350°F. Prepare a 9-inch round baking pan with non-stick baking spray and line the bottom of the pan with parchment paper.
• In a large bowl, whisk together the sugar, eggs, apple butter, melted butter and vanilla until well combined. Add the flour, baking powder, cinnamon, salt and baking soda. Whisk until just combined. Add the apples and pecans and fold in with a rubber spatula to incorporate. Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick comes out clean, 28 to 32 minutes.
• Remove the cake from the oven and cool in the pan for 10 minutes. Remove the cake from the pan, remove and discard the parchment paper and place cake on a wire rack to cool completely, about 1 hour.
• Dust the cake lightly with powdered sugar just before serving.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.