BLUE RIBBON APPLE CAKE
Jennie Wilburn of Long Creek, Oregon credits, "A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 353 calories, Fat 15g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 165mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE-RIBBON APPLE CAKE
From Cooks Illustrated: Finding a quick, simple cake with big apple flavor is a lot harder than it should be. We found that, more often than not, apple cakes are simply spice cakes studded with cubes of raw apple. Or they are as complicated as fine pastry. We wanted a simple, easy-to-make cake in which the sweet-tart flavor of the apples was the star of the show. Here's what we discovered: Test Kitchen Discoveries The apples must be cooked before baking to bring out the best of their flavor and reduce the juices that would otherwise turn the cake mushy as they steam. Cooking the apples in butter and sugar until soft adds a deep, caramel flavor to the cake. Not any apple will do. Tart Granny Smith apples provide the brightest, strongest apple flavor and most toothsome texture. Many other varieties turned bland and mushy once baked. For the batter, we favor a simple sour cream-style cake above the rest. The crumb is tender and the slight tanginess of the sour cream cuts through the cake's richness. Lots of recipes use Bundt pans or high-sided cake pans, but we found a low 9-inch cake pan yields the best ratio of cake to apple. Cooling the cake for five minutes before turning it out of the pan allows the caramel on the bottom of the pan time to harden just enough to stick to the apples, not the pan. "Granny Smiths are the best choice because they hold their shape nicely and are tart. Other apples that hold their shape when cooked, such as Cortlands, can also be used in this recipe. Serve with whipped cream or vanilla ice cream."
Provided by senseicheryl
Categories Low Protein
Time 55m
Yield 1 9 inch pan, 8 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
- For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
- For the Cake:.
- In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
- Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
- Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
- Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.
BLUE RIBBON POUND CAKE
Steps:
- Sift together the flour, baking powder, salt and nutmeg and set aside.
- Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.
- Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.
- Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries
CHUNKY APPLE CAKE (FROM TASTE OF HOME)
The batter looks wierd when you mix it all up because of the big chunks of apple. But it turns out wonderful in the end! Taste of Home gave it a blue ribbon . I've made it twice so far and both times it just dissapeared
Provided by RedheadHen
Categories Breakfast
Time 1h
Yield 1 13x9 pan, 8 serving(s)
Number Of Ingredients 14
Steps:
- This came from August/September issue of Taste of Home. it's delish! I have made it once and just bought all the stuff to make more! Don't let the "chunkiness" of the batter fool you. it.
- In a large bowl cream the butter, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, alt, and baking soda; gradually add to creamed mixture and mix well.( batter will be stiff) stir in apples until well combined.
- Spread into greased, 13x9 pan. Bake 350 for 40-45 minute until top is lightly browned. Cool 30 min before serving.
- To make sauce, in small saucepan, combine butter and sugar. Cook over medium heat until butter is melted. gradually add cream. Bring to a slow boil over med. heat, stirring constantly. Remove from heat. Serve w/ cake! Garnish with slivered almonds if desired :).
BLUE RIBBON APPLE BUNDT CAKE
Blue Ribbon, indeed! This apple Bundt cake made the Test Kitchen smell like fall while baking. The cake has a wonderful spice flavor. Layering it will apples adds a lovely flavor to the cake and helps keep it moist. Drizzling the glaze on top is delicious. We're certainly not opposed to a scoop of ice cream on top of this as well.
Provided by Crystal Villa @stevesgirl83
Categories Cakes
Number Of Ingredients 20
Steps:
- Heat oven to 350 F. Grease and flour a 12-cup Bundt pan.
- Combine streusel ingredients in a small bowl; set aside.
- In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into the Bundt pan.
- Layer 2 cups of apples over the batter.
- Sprinkle with half the streusel.
- Repeat layers with another 1/3 of batter, remaining apples, and remaining streusel. End with the remaining 1/3 of cake batter. Bake for 65-75 minutes or until a toothpick comes out clean when tested.
- Cool in pan for 3 minutes.
- Then invert onto a serving plate to cool completely.
- When the cake is cool, prepare the glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency.
- Drizzle glaze over cooled cake.
BLUE RIBBON APPLE CAKE
Jennie Wilburn of Long Creek, Oregon credits, 'A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair.'
Provided by Allrecipes Member
Time 1h10m
Yield 16
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. Bake at 350 degrees F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack; cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.8 g, Cholesterol 46.5 mg, Fat 15.3 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 142.2 mg, Sugar 36.2 g
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