Apple Cake With Warm Caramel Pecan Sauce Recipes

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan.
• Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla.
• Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes.
• NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm.
• Caramel Pecan Sauce:.
• Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown.
• NOTE: the sauce maybe refrigerated for several days. Reheat before serving.
• To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.

APPLE CAKE WITH WARM CARAMEL PECAN SAUCE

Steps:

• Cream butter and sugar and add eggs. Add flour, spices, soda, salt and vanilla.
• Mix for one minute. Mix in apples and nuts.
• Pour into a 9-inch spare pan and bake for 40-45 min at 350*.
• For Sauce:.
• Melt butter in saucepan; add nuts and cook, stirring over medium-high heat until toasted, about 3 minute.
• Add brown sugar and cream and cook, stirring, until sauce boils.
• Can be stored in the refrigerator for several days.

PECAN-YOGURT APPLE CAKE WITH STAR ANISE CARAMEL SAUCE

Steps:

• For the Apples: Preheat oven to 375 degrees. In an oven proof skillet or non-stick pan, melt butter over low-medium heat and stir in sugar. Arrange apples, pretty side down (like a tart tatin) and distribute pecans on top and within the apples. Cook for 25 to 30 minutes until caramel is golden brown and apples are tender in the middle. Pour batter* on apples and carefully spread leaving a slight border of apples with no batter, (this will help in de-molding the cake). Place on a tray and bake in the oven for 25 to 30 minutes, until cake is golden-brown and delicious and a tester comes out with some crumbs stuck to it. Cool on a rack 15 minutes before de-molding on a large plate.
• For the Batter: Mix the first 4 dry ingredients together. In a mixer with a paddle on high speed, cream the butter with the sugar until pale in color and fluffy. Add the vanilla, ginger and 1 egg and incorporate. Add the second egg and incorporate well. Add the yogurt, mix well, then turn mixer to slow and add the dry mix. Mix only until combined, do not over mix.
• For the Star Anise Caramel Sauce: In a pan, gently heat the star anise with the calvados until a 50 percent reduction is achieved. Remove star anise. In a non-reactive, thick pan, mix sugar and water together and bring up to a simmer on medium heat. Cook until golden brown, then slowly add the infused calvados. Mix well then whisk in the cream. Be careful, mixture will boil rapidly. Reserve warm.
• PLATING Slice the cake and place on a plate. Drizzle caramel sauce all over. May serve with some whipped cream if desired.

FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
• Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
• Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
• Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
• Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.

CARAMELIZED APPLE-PECAN CAKE

Steps:

• Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
• Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
• Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
• With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
• Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

APPLE CAKE WITH CARAMEL TOPPING

Steps:

• Preheat oven to 350°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour, cinnamon, baking soda, and salt into medium bowl. Transfer 3 tablespoons flour mixture to Bundt pan and tilt to coat. Set pan aside. Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples. Combine 1 cup brown sugar, vegetable oil, 1 cup sugar, eggs, and 3 teaspoons vanilla in large bowl. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared Bundt pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.
• Melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.)

FRESH APPLE CAKE WITH CARAMEL SAUCE

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.

WARM CARAMEL APPLE CAKE

Steps:

• Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
• In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
• Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
• In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.

APPLE CAKE WITH HOT CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Place the pecans in the workbowl of a food processor and process until fine. Set aside. Peel, core and quarter the apples and place them in the workbowl of the processor and process until they are in medium-coarse shards, about the size of almonds. Set aside.
• Place the butter in a large mixer bowl, add the sugar and beat until fluffy. Add the egg and beat until blended. Add the soda, salt, cinnamon, nutmeg and mix quickly. Add the flour and just blend, then the apples and nuts.
• Pour the mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until the top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
• For the caramel sauce, melt the butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from the heat and add the vanilla and milk. Stir again with the whisk.
• To serve the sauce with the apple cake, cut the cake into eight wedges. Ladle a large spoonful of the hot sauce onto each of eight dessert plates. Place a wedge of cake on top of the sauce. Garnish with a dollop of whipped cream and two apple slices.

APPLE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

CARAMEL APPLE LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
• Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
• Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.