CARAMEL-GLAZED APPLE CAKE
MY Mother made this family favorite from scratch and it was the most requested birthday cake. We could hardly wait for apple harvest to begin, because we kids knew what would be baking in the oven. The tempting aroma brought us right into the kitchen.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 slices.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 486 calories, Fat 31g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 219mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST OLD-FASHIONED APPLE PIE RECIPE FOR FALL
Here, the only easy apple pie recipe you'll ever need. We've included tips on making apple pie filling, crust, and the best apples for apple pie, so consider yourself covered.
Provided by Betty Gold
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In a large bowl, combine the apples, flour, sugar, vinegar, cinnamon, salt, nutmeg, ginger, and allspice and toss gently until combined.
- Roll one batch of pie dough into an 11-12-inch round. Gently fit the dough into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang on all sides. Fill with the apple mixture, mounding it slightly in the center. Dot with butter. Roll out the second batch of dough and place it over the pie. Trim the edges, then crimp with your fingers or a fork.
- Use a sharp knife to cut small vents in the top crust. Brush the entire surface with beaten egg, then sprinkle with turbinado sugar if using. Place pie on a baking sheet and transfer to oven. Bake for 15 minutes, until crust is just beginning to brown, then lower temperature to 375°F and bake until filling is bubbling and crust is deep golden brown, 45-50 minutes more.
- Transfer pie to a rack and cool for at least 1 hour before serving.
DIANE'S FRESH APPLE CAKE WITH CARAMEL GLAZE
Diane wanted the taste of carmel apples so she added the glaze to a recipe that she had made before. This is a great tasting, moist cake. Serve with a dollop of whipped cream or a scoop of your favorite vanilla ice cream. The recipe comes from Diane Nemitz & Hometown recipes. Note: Nut lovers can add 1 cup of chopped walnuts or pecans to the cake batter.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
- Mix apples, eggs and oil with an electric mixer.
- Add the flour, sugar, baking soda and cinnamon; mix well.
- Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
- Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
- To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
- Spoon over cake, allow to cool before serving, ENJOY.
CARAMEL APPLE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10-cup bundt pan.
- Whisk the flour, baking powder, baking soda, salt, 1 1/3 cup of the sugar and 1 teaspoon of the pie spice together in a large bowl.
- Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside. Whisk the eggs and oil together in another bowl.
- Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
- Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about a third of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
- Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert the cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
- To make the caramel: Combine the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
CARAMEL APPLE CAKE AND GLAZE
This is a luscious, moist cake with chunks of apple and a sweet glaze that will melt on your tongue. For a thicker caramel, let glaze stand for a half hour before spreading on the warm cake.
Provided by Nana Clares Kitchen
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h46m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup fluted tube baking pan (such as a Bundt® pan).
- Combine white sugar and vegetable oil in the bowl of a stand mixer with a paddle attachment; beat in eggs and stir in vanilla extract.
- Combine flour, baking soda, nutmeg, cinnamon, and salt in a bowl. Stir flour mixture into egg mixture until just blended. Stir in apples and pecans by hand to form a very heavy batter. Pour into the prepared pan.
- Bake in the preheated oven until golden brown, about 1 hour and 10 minutes. Remove from the oven and leave cake in the pan.
- Combine butter, brown sugar, milk, and 1 teaspoon vanilla extract in a small saucepan over medium heat. Bring to a boil and cook until a thickened glaze is formed, about 1 minute.
- Pull the cake away from the sides of the pan with a fork. Pour glaze onto the cake immediately. Let cake cool in pan, about 10 minutes.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 71.8 g, Cholesterol 67 mg, Fat 31.2 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 278.5 mg, Sugar 46.2 g
DUTCH APPLE CAKE WITH CARAMEL GLAZE RECIPE - (4.2/5)
Provided by laceloulou
Number Of Ingredients 13
Steps:
- Preheat oven to 325 F. butter and flour a 13x9x2-inch baking pan; set aside. peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple). In a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg; set aside. in a very large mixing bowl whisk eggs to combine. whisk in oil, sugars, and vanilla until well blended. Gradually whisk in the flout mixture just until well blended. fold apples and pecans into batter (batter will be thick and just coat apples) turn into prepared pan, spreading to edges of pan. bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean. remove from oven and cool on a wire rack while preparing glaze. spoon caramel glaze over warm cake. Caramel Glaze in a medium skillet melt 6 tablespoons unsalted butter. add 1/3 cup packed dark brown sugar, 1/3 cup packed light brown sugar, 1/2 cup whipping cream, and a pinch of salt. cook and stir until blended over medium- low heat for 2 minutes. increase heat and boil 2 minutes or until dime-size bubbles cover the surface of the glaze. remove from heat and cool slightly until glaze begins to thicken, about 5 minutes. spoon over cake.
FRESH APPLE CAKE WITH CARAMEL SAUCE
I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests. -Mrs. Karl Zank, Sand Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 436 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 335mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE
This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g
BUTTERSCOTCH APPLE CAKE WITH CARAMEL GLAZE
Looking for a new butterscotch apple cake recipe? This Butterscotch Apple Cake with Caramel Glaze will make use of all the fresh apples in season!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat cake mix, pudding mix, water, eggs, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
- Microwave caramels, remaining milk and cinnamon in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 28 g, Protein 4 g
APPLE BUNDT CAKE WITH CARAMEL GLAZE
A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease a 12-cup bundt pan.
- In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
- Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
- In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
- In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
- Gradually beat in the remaining flour mixture until combined.
- Fold in the chopped apple mixture and pecans into the batter.
- Transfer to prepared bundt pan.
- Bake for about 1 hour or until the cake tests done.
- Transfer the cake to a rack then prepare the caramel glaze.
- To make the glaze: melt butter in a small heavy-bottomed saucepan.
- Whisk in 1 cup brown sugar then the half and half or cream.
- Continue whisking until the glaze is smooth and comes to a boil.
- Add in 1 teaspoon vanilla, and remove from heat.
- Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
- Let the cake sit for 15-20 minutes to absorb the glaze.
- Turn the cake onto a platter, then pour the remaining glaze over the cake.
- Let stand until cool (at least 1 hour) before slicing.
CARAMEL APPLE CAKE
An easy dessert recipe that features Betty Crocker™ Super Moist™ spice cake mix and fresh apple - glazed with rich, buttery caramel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease 8- or 9-cup fluted tube cake pan with shortening; lightly flour.
- Make cake mix as directed on box, using water, oil and eggs. Stir apple and 1/2 cup of the pecans into batter. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, mix brown sugar, butter and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil 1 minute. Remove from heat; stir in vanilla. Gradually stir in powdered sugar until smooth. Stir gently 2 to 3 minutes or until slightly thickened. Immediately spoon glaze over top of cake, allowing some to drizzle down side. Top with remaining 1/2 cup pecans.
Nutrition Facts : Calories 420, Carbohydrate 57 g, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg
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APPLE CAKE WITH CARAMEL GLAZE RECIPE | MYRECIPES
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- In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.
- With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.
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