Apple Cake With Vanilla Sauce Recipe 42

EASY CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, cinnamon, and baking soda together in a bowl.
• Cream together vegetable oil, eggs, brown sugar, white sugar, canola oil, and vanilla extract in a separate bowl. Add flour mixture to oil mixture; mix thoroughly. Fold in apples. Pour batter into a cake pan.
• Bake in the preheated oven until golden brown, 27 to 35 minutes.

EASIEST APPLESAUCE CAKE

Steps:

• Preheat oven at 350 degrees F (180 degrees C). Grease and flour three 8x4 inch loaf pans.
• In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.
• Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

APPLE UGLY CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
• Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.

NEVER FAIL APPLESAUCE SPICE CAKE

Steps:

• Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.
• Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Set oven to 350°F.
• Grease a 9-inch baking pan.
• For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside.
• Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using).
• Pour the batter/mixture into prepared baking pan.
• Bake 35-40 minutes, or until the cake tests done. Cool on wire rack.
• For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended.
• Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious!
• Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.

APPLE CAKE WITH BUTTER SAUCE

Steps:

• Cream butter and sugar together; beat in egg, vanilla and set aside.
• Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture.
• Fold in grated apples and pour into a greased 8x8-inch pan.
• Bake at 350° for 40-45 minutes. Serve warm with butter sauce.
• To prepare BUTTER SAUCE:.
• Melt butter in a saucepan, stir in sugar, brown sugar, and half and half. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
• *****NOT SURE IF IT IS 1 1/2 OR 1/2 CUP OF BROWN SUGAR FOR SAUCE. DO NOT POST UNTIL YOU PREPARE AND DECIDE.

APPLE CAKE WITH CARAMEL SAUCE

Steps:

• Cake: In a bowl, mix flour, salt and baking soda. In a large bowl, with a mixer, mix oil and sugar. Add the eggs, one at a time, beating well after each addition, then add the vanilla. Add dry ingredients and mix. Add apples and mix with a spatula.
• Pour the batter in a greased, floured bundt pan of a capacity of 12 cups (3 L). Cook on the third inferior of a preheated oven of 325 F for 1 hour 15 minutes or until a tooth-pick inserted in the middle of cake cames out clean. Put the cake on a rack and let cool for 10 minutes before to take out of the pan. (You can prepare the cake in advance and cover it. It will be good in the fridge for 2 days or 2 weeks in the freezer, wrapped with foil paper and put in an hermetic container).
• Sauce: Meanwhile, in a saucepan with thick bottom, mix butter, brown sugar and corn syrup. Bring to boil at medium heat while stirring. Reduce heat and let simmer for 5 minutes or until brown sugar is dissolve. Remove from the heat. Add condensed milk and vanilla and mix with a wooden spoon until sauce is homogeneous. (You can prepare the sauce in advance, let cool and put in an hermetic container. It will keep 1 week in the fridge. Reheat at low heat before to drizzle on the cake).
• Put the cake on a rack on a baking pan. Drizzle with half the sauce, letting it drip in the center and the sides. Serve with the remaining sauce in a jar.

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
• In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
• For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

APPLE CAKE WITH BUTTERMILK SAUCE

Steps:

• Preheat oven 325°F.
• Sift baking soda and flour into a bowl, add salt and cinnamon; set aside.
• In a large mixing bowl, beat eggs well.
• Add orange juice, vanilla, oil and sugar,
• Blend in flour mixture with orange juice mixture.
• Fold in apple and walnuts.
• Pour into a greased and floured 10 cup bundt pan. Bake 55-60 minutes or until the cake tests done.
• Remove cake from oven and invert cake onto a large plate or platter.
• Poke deep holes into the top of the warm cake with a straw or wooden stick .
• Sauce:.
• In a saucepan, bring all ingredients for sauce to a boil, stirring frequently.
• Quickly spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides.
• Cool. Serve with whipped cream.

APPLE CAKE WITH CARAMEL SAUCE

Steps:

• Heat oven to 350°F
• Grease and flour 13x9-inch baking pan; set aside.
• Combine flour, whole wheat flour, sugar, 3/4 cup brown sugar, cinnamon, baking powder, salt, nutmeg, baking soda and curry powder in large bowl.
• Add melted butter, water, eggs and 2 teaspoons vanilla.
• Beat at medium speed, scraping bowl often, until well mixed.
• Stir in apples and walnuts by hand.
• Spread into prepared pan.
• Bake for 40 to 45 minutes or until top springs back when touched lightly in center.
• Cool completely.
• Just before serving, combine 3/4 cup brown sugar, whipping cream and butter in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes).
• Stir in vanilla.
• Drizzle sauce over each piece of cake.
• Dollop with whipped cream, if desired.
• Note:
• Curry powder is used to intensify the apple flavor.